Thai Prik Pon
The Quirky Foodster Team
About 1/2 cup
Servings
Ingredients
- Dried red chile
- roasted and coarsely ground
- without the oil and additional aromatics that go into nam prik pao
Method
- Roast dried chiles until fragrant and slightly darkened, cool, then coarsely grind.
- Essential, though generally a lighter roast than the more deeply charred nam prik pao style.
Origin: Thailand — a simpler, more everyday roasted chile flake than the more processed nam prik pao style.
Use: A table condiment, sprinkled directly onto noodle soups and other dishes for heat.
Classic Dishes: Thai noodle soups (a standard table condiment alongside fish sauce, sugar, and vinegar-chile, forming the classic four-way Thai noodle soup seasoning set).
Storage: Keeps 3-4 months sealed and dark.
Variations: The everyday, simpler counterpart to nam prik pao, the more involved roasted chile paste — the two share a similar base ingredient but differ in processing intensity and final use.
Substitutions: Standard dried chile flake as a direct substitute.
- Dried red chile
- roasted and coarsely ground
- without the oil and additional aromatics that go into nam prik pao
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