Market Staple · Charred Chili Dip

Nam Prik Num (Roasted Green Chili Dip)

Photo: Takeaway / Wikimedia Commons · CC BY-SA 3.0

It's made with long, pale green prik num chilies, which are milder than bird's eye chilies, so the dip tastes smoky more than blistering.

Fresh green chilies, shallots and garlic are charred over an open flame until blistered, then pounded together into a coarse, smoky-sweet paste. It's set out in a small bowl alongside crisp pork crackling, sticky rice and raw or blanched vegetables for scooping.

Why it's made this way: It's one of the defining dishes of Lanna cooking, with a close cousin in Laos, and it remains one of the most-ordered condiments at northern markets and roadside kitchens.