Northern Thai Masterclass

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• Servings
  2
• Prep
  1 m
• Cook
  1 m

Recipe By: Dylan Vickers-Fukakusa

Menu 

Nam Jim Jeaw - Tamarind - Chilli Sauce

Nam Prik Noom - Charred Green Chilli Sauce 

Naam Khao Tod- Fried Rice Salad 

Khao Mu Yang - Grilled Pork Neck / Jowl 

Khao Soi- Noodles with Northern Thai curry 

Gaeng Om Gai- Northern Herbal Soup 

🌶 Nam Jim Jeaw  -Tamarind-Chilli Dressing 

Nam Jim Jeaw is a tangy and spicy Thai dressing that adds a zesty punch to any dish. Made with a perfect balance of tamarind, fish sauce, lime, and chilies, this dressing brings a rich, savory-sour flavor that's both refreshing and bold. It's a popular accompaniment for grilled meats, especially pork, and can also be drizzled over fresh vegetables or sticky rice. The addition of roasted rice powder gives the dressing a subtle nuttiness and texture that sets it apart. Simple yet full of depth, Nam Jim Jeaw is the ideal way to bring a little Thai heat and flavor to your meals.

Serves: 2

Preparation time: 5 minutes

Execution time: 5 minutes 

INGREDIENTS 

• 1 tsp tamarind paste 

• 1 tsp palm sugar syrup 

• 1 tsp toasted sticky rice powder (khao kua) 

• 1 tsp fish sauce 

• ½ tsp Thai chilli flakes 

METHOD

1. Incorporate all of the ingredients together in a mixing bowl. 

🌿 Nam Prik Noom - Charred Chilli Sauce 

Nam Prik Noom, or Charred Chilli Sauce, is a vibrant and smoky Thai condiment that packs a punch with its bold flavors. Perfect for pairing with grilled meats, sticky rice, or even as a dip for fresh vegetables, this sauce balances the heat of charred green chilies with the depth of garlic, shallots, and a touch of fermented fish sauce. The grilling process brings out a subtle smokiness, elevating the natural sweetness and heat of the ingredients. Whether you're craving an authentic Thai taste or just looking for something spicy to jazz up your meal, Nam Prik Noom delivers an irresistible kick of flavor!

Serves: 2 

Preparation time: 15 minutes 

Execution time: 0 minutes 

INGREDIENTS

• 3 long green chillies

• 1 shallot 

• 3 coves of garlic, peeled 

• 1 tsp fish sauce 

• 1 tsp palm sugar syrup 

• ¼ tsp belancan shrimp paste 

• ¼ tsp msg 

METHOD

1. Grill the chillies, shallot and garlic until lightly charred on all sides. 

2. Grind the chillies, shallot and garlic in a mortar and pestle to a coarse paste. Season to taste with fish sauce and palm sugar syrup depending on the sweetness of the chillies.

3. Mix the belancan and msg in at the end as an optional flavour enhancer. 

🥩 Khao Mu Yang - Grilled Pork 

Khao Mu Yang is a deliciously smoky and savory Thai dish featuring tender grilled pork neck. Marinated in a fragrant mixture of lemongrass, garlic, soy sauce, and spices, the pork develops a mouthwatering flavor that’s both juicy and flavorful. Grilled to perfection, the meat is crispy on the outside while remaining tender and juicy on the inside. Traditionally served with a side of sticky rice and a tangy dipping sauce, this dish is a beloved street food favorite in Thailand. Khao Mu Yang is the perfect combination of smoky, savory, and slightly sweet, making it a true crowd-pleaser.

Serves: 2

Preparation Time: 25 minutes 

Execution Time: 0 minutes 

INGREDIENTS

• 250g of pork neck or jowl 

For the marinade 

• 2 tsp of oyster sauce 

• 1 tsp palm sugar syrup 

• 1 tsp of soy sauce 

• 2 tsp condensed milk  

• 2 clove of garlic, minced 

• 1 sprigs of coriander root, minced 

• 1/2 tsp white pepper 

• 1 tsp salt 

To serve: 

• ½ cup of sticky rice 

• Slices of cucumber 

• Nam Prik Noom or Nam Jim Jeaw 

METHOD

1. Using a thin metal skewer, skewer the pork to allow the marinate to penetrate into it. 

2. Mix the pork with the oyster sauce, soy sauce and palm sugar syrup. Allow to marinate for at least 4 hours or overnight. 

3. Add salt, white pepper, coriander root, and garlic to a mortar and pestle. Crush until the mixture becomes a paste. Add into the remaining marinade ingredients. 

4. Preheat a grill and grill the pork neck for 10 minutes flipping every 2 minutes until it is cooked through. 

🥑 Naam Khao Tod - Thai Rice Salad  

Naam Khao Tod is a vibrant Thai rice salad featuring crispy fried rice mixed with fresh herbs, vegetables, and a tangy dressing. The dish combines crunchy peanuts, cilantro, green onions, and lime with a savory balance of fish sauce, lime juice, and chili. Topped with Thai sausage or grilled chicken, it’s a refreshing and hearty option. Light yet packed with flavor, this dish is a true Thai classic!

Serves: 2 

Preparation time: 15 minutes 

Execution time: 15 minutes

INGREDIENTS

• 300g cooked jasmine rice 

• 1 tbsp naam powder 

• 20g pork skin, boiled 

• 100g naam pork 

• 50g Thai red curry paste 

For the salad: 

• 1 red Thai bird’s eye chilli 

• 2 spring onions 

• 1 sprig coriander 

• 4g of ginger julienned very thinly

For the dressing: 

• 2 tsp fish sauce 

• ½ lime 

• 1 tsp tamarind paste 

• ½ tsp msg 

To serve: 

• 6 betel leaves 

METHOD 

1. Prepare the dressing: In a small bowl, combine the fish sauce, lime juice, tamarind paste, and MSG. Stir well until the ingredients are fully mixed and set aside.

2. Prepare the salad ingredients: Finely slice the red Thai bird’s eye chili, spring onions, and coriander. Julienne the ginger into thin strips and set aside with the other salad ingredients.

3. Fry the rice: In a large bowl, add the cooked jasmine rice, and curry paste. 

4. Fry the rice vegetable oil in batches until it is crispy. Then place it into a mixing bowl. 

5. Incorporate: incorporate the naam powder, boiled pork skin, and naam pork, and fried rice. Gently mix to combine, making sure the rice is well-coated with the flavors of the meats and seasoning.

6. Assemble the salad: Add the sliced chili, spring onions, coriander, and julienned ginger to the rice mixture. Toss everything together gently to evenly distribute the fresh ingredients.

7. Dress the salad: Pour the prepared dressing over the salad and toss again to coat. 

🌶 Kaeng Khao Soi - Red Curry Paste 

The dried red chillis give this curry paste its colour and depth. It is better to use dried chillis in this recipe, otherwise the paste is liable to become too spicy. 

Serves: 4

Preparation Time: 25 minutes 

Execution Time: 0 minutes 

INGREDIENTS

• 12-16 dried (15g), then rehydrated red Thai chillies

• 6 large cloves of garlic

• 1 small shallot, minced finely

• 1 stalk of lemongrass, bottom part only, minced finely

• 2x2x2cm galangal, skinned, minced finely

• 2 stalks coriander root, minced finely

• 20g fresh turmeric 

• 20g grachai (Thai ginger) 

• ½ tsp ground cumin

• ½ tsp ground coriander seed

• ½ tsp white pepper 

• 1 tsp belachan (shrimp paste)

• 1 tsp salt 

METHOD

1. Place the salt, turmeric, coriander seed, and cumin seed into the mortar and pestle, and grind them until they reach a sandy consistency. 

2. Add in the lemongrass and galangal, and pulverise everything until it reaches a sandy consistency.

3. Add in the rest of the ingredients except for the fish sauce and crush everything until it is a pasty consistency. Finally, add in the prawn paste at the very end. 

🌶🍛Khao Soi - Northern Thai Curry Noodles  

Khao Soi is a rich and aromatic Northern Thai curry noodle soup that's both comforting and bold. The dish features soft egg noodles in a fragrant coconut milk-based curry broth, spiced with turmeric, curry powder, and a hint of heat from chilies. Topped with crispy fried noodles, it adds a delightful crunch to the creamy, savory soup. Traditionally served with tender chicken or beef, Khao Soi is complemented by pickled mustard greens, lime, and shallots for an extra burst of flavor. This flavorful, hearty dish is a beloved specialty from Northern Thailand that brings warmth and depth to every spoonful.

Serves: 2 

Preparation Time: 20  minutes

Execution Time: 30 minutes

INGREDIENTS 

For the broth: 

• 5-6 tbsp kaeng khao soi 

• 2 chicken drumsticks poached in chicken stock 

• 150ml coconut milk 

• 100ml chicken stock 

• 1 tsp fish sauce 

• 1 tsp palm sugar syrup 

• ¼ tsp salt 

To serve: 

• 100g of khao soi noodles 

• 20g of fried khao soi noodles

• ½ lime, cut into small wedges 

• ½ shallot sliced thinly 

• 30g pickled mustard greens 

METHOD

1. Prepare the chicken broth: In a medium pot, add the poached chicken drumsticks, 100ml of chicken stock, and the 5-6 tbsp of kaeng khao soi curry paste. Bring it to a simmer over medium heat and cook for 10-15 minutes to infuse the flavors.

2. Add coconut milk and seasoning: Once the broth is fragrant, pour in the coconut milk, followed by the remaining 100ml of chicken stock. Stir in the fish sauce, palm sugar syrup, and salt. Let the broth simmer for another 5-10 minutes, allowing the flavors to meld together.

3. Cook the noodles: In a separate pot, cook the khao soi noodles according to the package instructions, then drain and set aside.

4. Shred the chicken: Once the chicken drumsticks are cooked through, remove them from the pot. Shred the meat from the bone and set aside.

5. Assemble the dish: Divide the cooked noodles between bowls. Pour the hot curry broth over the noodles and top with shredded chicken. Garnish with fried khao soi noodles, lime wedges, sliced shallots, and pickled mustard greens. Serve hot and enjoy!

🌿🍛 Gaeng Om Gai - Northern Thai Herbal Soup with Chicken 

Om Gai is a comforting Thai chicken stew that’s rich in flavors and perfect for any occasion. Tender chicken is simmered with aromatic herbs like lemongrass, kaffir lime leaves, and galangal, creating a fragrant, soothing broth. The dish is typically made with bitter Thai eggplant, choy sum and sometimes tomatoes, adding texture and depth to the stew. With the addition of fish sauce, lime, and a hint of sugar, Om Gai strikes a delicate balance of salty, sour, and sweet flavors. This hearty, soul-warming dish is often served with steamed rice, making it a nourishing and satisfying meal.

Serves: 2 

Preparation Time: 15

Execution Time: 30

INGREDIENTS 

For the paste: 

• 1 tsp salt 

• 1 shallot, minced 

• 3cm stock lemongrass, minced finely 

• 20g galangal, finely minced 

• 2 kaffir lime leaves, minced finely 

• 1 red thai bird’s eye chilli 

For the soup: 

• 500ml chicken stock 

• 200g chicken thigh, skin-on cut into 3cm cubes 

• 1 tbsp fish sauce 

• 2 pcs Thai eggplant, quartered

• 2 stems of choy sum (mustard greens) 

• 2 spring onions, cut into 3 cm chunks 

• 2 Kaffir lime leaves 

• 1 sprigs of dill 

• 1tbsp fish sauce 

• 2 tbsp palm sugar syrup 

• 4 tbsp coconut oil 

METHOD

1.)  Heat 3 tbsp coconut oil in a large saute pan over medium-low heat.

2.) Add the curry paste and cook for 30 seconds until the curry is fragrant. 

3.) Add in the chicken stock, chicken and fish sauce. Simmer for 3-4 minutes or until the chicken is nearly cooked through. Add in the Thai eggplant, choy sum, spring onions, lime leaves and dill. 

4.) Season the soup to taste with salt. 

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Printed From otaokitchen.com.au 03/29/2025