Roasted Green Pepper Dip (Nam prik noom)
A smoky, flavorful Thai dip made with roasted green chilies, garlic, and shallots. Perfect for a spicy appetizer or side dish.
This authentic Nam Prik Noom recipe brings the charred, smoky essence of Northern Thailand straight to your table. It is an incredibly simple yet punchy dip that pairs perfectly with crispy pork rinds.
Instructions
- 1
Preheat the broiler in your oven to high and place the rack on the very top shelf. If you want to make a mild dip, cut your chilies in half lengthwise and remove all of the seeds and the white pith before broiling.
- 2
Line a baking sheet with foil and place the chilies on it; if you have cut your chilies, put the cut side down. Broil the chilies until charred on the top side, about 5-6 mins. Then, if using whole chilies, flip them and broil until charred on the other side, 4-5 mins. Once your chilies have some charred spots on the skin and the flesh is fully soft, they are done. Timing will depends on your specific broiler so keep an eye on them and check them early and often!
- 3
Remove the chilies and place them into a bowl to cool. Place the garlic cloves and shallots on the same baking sheet but keep them separated. Broil for about 5 minutes or until the garlic is charred. Remove from the broiler, flip the garlic cloves over and broil the other side for another 3 minutes or until charred. Again, timing will vary depending on your specific broiler, so keep an eye on them!
- 4
Remove the garlic from the pan and check if the shallots are soft and translucent as you want them to be cooked through. If not, put them back under the broiler for a few more minutes.
- 5
Peel the garlic and add the cloves to a mortar & pestle. Add the shallots to the mortar too.
- 6
With gloved hands, peel the chilies and remove the seeds and pith to reduce the heat, if needed. Place the chili pulp into the mortar and pestle.
- 7
Pound the chilies, garlic and shallots until there are no more big chunks and you have a nice dip consistency. Add the fish sauce, 2 teaspoons at first, then taste and add more as needed. Serve with your accompaniments of choice. Enjoy!
Ago's Notes
- The type of green chilies you use determines the spice level: try Korean long green peppers, green Anaheim peppers, or jalapeños if you can't find Thai prik noom, and remove the seeds and white pith for a milder dip. Green bell peppers alone aren't recommended, but a little mixed in can help tame spicier chilies.
I personally love how the intense smoky aroma of the charred peppers transforms simple ingredients into something extraordinary. The cooking style is very straightforward, relying on high heat to blister the skins, which reminds me slightly of how we use roasted peppers in Italian peperonata, though with a much sharper, spicy kick. It is an addictive, savory dip that tastes wonderfully rustic and bold.
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