Northern Thai (Lanna) — the most-eaten relish in the North; ubiquitous at every Northern Thai table
Nam prik num is the most fundamental of Northern Thai relishes — young (num = young), mild green spur chillies charred whole over flame or in hot coals until blistered and partially softened, then pounded with charred shallots, garlic, and salt into a rough paste. Its colour should be a deep, burnished green-black from the char; its flavour is mildly hot, deeply smoky, and pungently aromatic from the charred alliums. This is the relish that accompanies most Northern Thai grilled meats and is the anchor of the Northern vegetable platter. The technique is simple — the quality is entirely in the sourcing of fresh, mild green chillies and in the completeness of the charring.
Nam prik num's smoky mildness is designed to accompany rather than compete — it provides depth to grilled pork, a dipping sauce for raw vegetables, and a flavour counterpoint to the richness of sticky rice.
{"Use whole green spur chillies (prik chee fah khiao) — bird's eye will make it too hot; banana chilli too mild","Char until the exterior is completely blackened — this is the correct technique, not overcooking","The interior of the chilli should still be slightly firm when pounded — completely cooked through produces a mushy result","Rough pound to a coarse paste — visible chilli skin fragments are acceptable and textural","Season only with salt — the complexity comes from the char, not from complex seasoning"}
Nam prik num made in a clay mortar (krok din) absorbs the flavours of repeated poundings over time — old mortars in Chiang Mai kitchens have a depth of accumulated flavour that new mortars lack. For this reason, northern Thai cooks prefer clay mortars for relishes and stone mortars for curries.
{"Under-charring — pale green relish lacks the smoky depth that defines nam prik num","Fine-pounding to a smooth paste — the relish should be rough","Adding lime juice or fish sauce — the traditional preparation uses only salt; the fish sauce version is a Central Thai adaptation","Using dried or roasted chillies instead of fresh charred"}