Northern Thai Green Chili Dipping Sauce (Nam Prik Noom)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Remove the stems from the long green chilies.
   ▶ ≈0:35
2. 2
   Grill the chilies over low heat, rotating frequently until they are cooked through and the skin is charred.
   ▶ ≈0:52
3. 3
   Add whole unpeeled garlic cloves to the grill and cook until soft.
   ▶ ≈1:43
4. 4
   Cut large shallots into quarters and grill them until they soften and change color.
   ▶ ≈1:49
5. 5
   Once the grilled ingredients have cooled, use water to help remove the charred skin from the chilies and garlic.
   ▶ ≈2:26
6. 6
   Pound the peeled chilies with a mortar and pestle until crushed, or use a blender if preferred.
   ▶ ≈3:06
7. 7
   Pound the peeled shallots until they reach a powder-like consistency.
   ▶ ≈3:29
8. 8
   Pound the peeled garlic until crushed.
   ▶ ≈3:58
9. 9
   Mix the crushed chilies, shallots, and garlic together.
   ▶ ≈4:30
10. 10
    Add one teaspoon of pink salt and mix well.
    ▶ ≈4:41
11. 11
    Add half a tablespoon of soy sauce and mix thoroughly.
    ▶ ≈4:48
12. 12
    Taste the sauce and adjust with lime juice and sugar to your preference. Add small green chilies if you prefer more heat. Serve immediately.
    ▶ ≈4:56