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Nam phrik nam yoi

Nam Phrik Nam Yoi, a Thai chilli paste with origins in the Long district of Phrae, is a culinary masterpiece that captivates the taste buds with its fiery blend of chilli ,fried garlic, and shallots. This distinctive paste has not only inspired a variety of innovative dishes, such as fermented rice vermicelli paired with a clear pork broth, but also plays a pivotal role in the culinary traditions of Northern Thailand.

Alternative name	น้ำพริกน้ำย้อย
Type	Side dish, น้ำพริก
Place of origin	Phrae, Northern Thailand
Region or stage	Southeast Asia

History

Thai people traditionally consume fermented rice vermicelli, influenced by the Mon people, and the eating styles vary across different regions of Thailand, including the pairing of the dish with soup and side dishes.

In Phrae Province, the locals prefer to pair Fermented Rice Vermicelli with a clear pork broth soup. The origin of "Nam Phrik Nam Yoi" can be traced back along with the consumption of Khanom Jeen by the people of Phrae. Typically, this dish is enjoyed with a clear soup containing minced pork. After finishing the soup, only the noodles and pork remain. At this point, individuals add fried chili to the remnants and mix them together.

Subsequently, there were enhancements and developments in the recipe, leading to the evolution of "Nam Prik Nam Yoi." The name itself is derived from the production process of Khanom Jeen noodles, where they are freshly squeezed, causing water to drip down (Nam yoi translates to water dripping), hence earning the name "Nam Prik Nam Yoi."

Ingredients and Preparation

Key Ingredients Used in "Nam Phrik Nam Yoi"

The essential components utilized in the preparation of "Nam phrik nam yoi" include powdered chili, garlic, and shallot. Additionally, salt, sugar, seasoned powder, and oil are employed for the deep-frying of garlic and shallot.

The ingredient proportions for 2-3 servings are as follows:

• Garlic: 600 grams
• Shallot: 500 grams
• Seasoned Powder: 2 tablespoons
• Granulated Sugar: 2 tablespoons
• Salt: 2 tablespoons
• Powdered Chili: 7 tablespoons
• Oil (for deep frying)

Traditional Methods of Preparation

The traditional preparation involves the following steps:

• Pound the garlic using a stone mortar, employing a rough pounding.
• Wash and slice the shallots.
• Deep fry the pounded garlic over medium heat. Once the garlic begins to change color, turn off the heat and drain the oil.
• Fry the shallots using medium-low heat, noting that they may require a longer frying duration than garlic. Observe the color change and remove them, allowing them to rest in oil until dry.
• Season the fried garlic and shallot, incorporating chili, sugar, seasoned powder, and salt. Mix thoroughly, and the dish is now ready to be served.

Key Ingredients Used in "Clear pork broth soup"

• Pork ribs (back part) 1000 grammes
• Minced pork 200 grammes
• Pork blood 600 grammes
• White soy sauce 2 tablespoons
• Salt 3 tablespoons
• Instant soup cube 1 cube
• Cilantro roots 3-4 roots
• Tomatoes 200 grammes

Traditional Methods of Preparation

The traditional preparation involves the following steps:

• Boil water until it reaches a boiling point. Add salt and pork ribs (back part) to simmer.
• Once the water boils, reduce the heat to low and skim off any foam.
• Add the cilantro roots and continue simmering for 30 minutes.
• Season with an instant soup cube, salt, and white soy sauce to enhance the flavour and colour of the soup.
• Next, add the pre-cut pork blood and shaped minced pork balls to the pot. Simmer for an additional ten minutes to ensure the minced pork and pork blood are thoroughly cooked.
• Introduce tomatoes, sliced if large, and simmer for an additional 5 minutes.

• The longer the soup simmers, the sweeter and more flavorful it becomes. Enjoy the rich taste of this clear pork broth soup with fermented rice vermicelli and Nam Phrik Nam Yoi.

Cooking Tips

When deep-frying garlic and shallots, it is advisable to add a pinch of salt to enhance the crispiness. After frying, it is crucial to drain the oil to achieve the desired texture. Additionally, continuous stirring during frying is recommended to prevent the garlic or shallots from burning and sticking to the bottom of the pan.

Variations in Recipes in other parts of Thailand

Some variations include the addition of hard pork lard, which is first crisped by frying which called "kak moo" before being blended with the regular "Nam phrik nam yoi" mixture. It is worth noting that in certain instances, the inclusion of pork fat residue may lead to the term "Nam phrik kak moo" being used, especially among those familiar with the phrase "Nam yoi" predominantly in the Phrae province or among individuals from the northern regions of Thailand.

Taste and Texture Profile

Given that "Nam phrik nam yoi" constitutes a type of chilli paste, its primary taste profile is characterised by spiciness with secondary notes of saltiness, akin to other types of chilli paste. However, "Nam phrik nam yoi" distinguishes itself with its notable crispiness and aromatic qualities derived from the fried garlic and shallots.

Popular serving combinations

Nam Phrik nam yoi paired with rice and stir fried pork

In the Phrae province, the customary pairing of "Nam phrik nam yoi" involves serving it alongside fermented rice vermicelli and a clear pork broth soup. This is complemented by an assortment of boiled vegetables, such as finely sliced Chinese cabbage, long beans, and bean sprouts.

In contemporary settings, people have embraced the practice of enjoying "Nam phrik nam yoi" with steamed jasmine rice, expanding its role beyond the traditional accompaniments of fermented rice vermicelli and clear pork broth soup.

Value to community

Cultural Significance

Residents of Phrae typically consume "Nam phrik nam yoi" during midday meals for its convenience and rapid preparation. Additionally, its robust flavour profile makes it an ideal choice for lunch, although it may be less suitable for breakfast or dinner.

Local Producers and Markets

"Nam phrik nam yoi" has gained prominence in Phrae province and has disseminated culinary culture to other northern provinces such as Chiang Mai, Chiang Rai, and Lampang.

The production and consumption of Nam Phrik Nam Yoi contribute significantly to the economic development of the region. This culinary specialty has spurred entrepreneurship, job creation, and innovation. Supporting local producers not only sustains their livelihoods but also promotes sustainable farming practices. Moreover, the economic impact extends beyond Phrae, fostering interregional trade relationships and enhancing the overall socio-economic fabric of the community.