Nam Prik Ong Hed is a traditional Northern Thai chili paste. I add Wolffia globosa (Kai Naam), mushrooms, and tofu to this vegan version to take it to another level.
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- Nam Prik Ong with Wolffia globosa
- What is Wolffia globosa
- Where to source Wolffia globosa
- Wolffia globosa nutrition content
- Thai chili paste with mushroom and tofu {Nam Prik Ong Hed}
- Ingredients you will need
- How to make Nam Prik Ong Hed
- Wolffia globosa and buckwheat wraps
- What to serve with Nam Prik Ong
- Nam prik ong variations and substitutions
- Storage
- More Thai recipes to try
- Wolffia globosa recipes
- 📋 Recipe
- Nam Prik Ong {With Wolffia Globosa}
- My top 9 Thai vegan recipes
Nam Prik is a staple food in Thailand. They are enjoyed daily in a multitude of forms, depending on location and seasonality.
Nam Prik's are essentially healthy, as they are prepared with natural ingredients and served with a selection of raw, blanched, or steamed seasonal vegetables.
A spicy Nam Prik acts as a palate cleanser and refresher, the vegetables provide a fresh crunch that complements the sinus-clearing power of the chiles!
Nam Prik Ong with Wolffia globosa
In this recipe, I introduce my signature Nam Prik Ong with Wolffia globosa, mushroom, tofu, and served with raw vegetables. It's a nice mix of Thai and Western culinary techniques.
What is Wolffia globosa
Wolffia globosa is a species of duckweed that is considered the world's smallest flowering plant. Wolffia globosa contains an abundance of nutrition, boasting all the essential amino acids, bioavailable vitamin B12, omega-3 fats, and a host of antioxidants and minerals.
Read more about Wolffia globosa here
Where to source Wolffia globosa
The team at Advanced GreenFarm cultivates Wolffia globosa in a semi-closed system using potable water with no herbicides or pesticides.
They regularly check for heavy metal and microbial contaminations and thoroughly clean Wolffia after harvest with ozonated water to ensure the product is safe.
The Advanced GreenFarm team is launching Wolffia globosa in frozen and dried powder form for worldwide distribution.
You can contact the Advanced GreenFarm team and follow them on Facebook for more information.
Wolffia globosa nutrition content
Wolffia is a complete food, containing all the essential amino acids. It's packed with fiber, minerals, vitamins, and antioxidants.
Wolffia globosa contains:
- A complete amino acid profile
- High BCAA
- It's easily digestible
- A great source of Lutein and Zeaxanthin
- Vitamins A, C, E, K
- Vitamin B1, B2, B3 (Niacin), B5, B6, B12
- Folate, beta carotene
- Phosphorus, potassium
- Calcium, Magnesium, Iron, Zinc
- Antioxidants
Amazingly, Wolffia globosa possesses bioavailable vitamin B12, making it one of the few non-animal sources of the vitamin.
HERE IS THE FULL SCIENTIFIC STUDY AND REPORT ON THE VITAMIN B12 AVAILABILITY IN WOLFFIA
Thai chili paste with mushroom and tofu {Nam Prik Ong Hed}
Ingredients you will need
- Shallot
- Garlic
- Chili
- Galangal
- Tomato
- Mushrooms
- Tofu
- Tamarind
- Coriander
How to make Nam Prik Ong Hed
The first stage for making this Nam Prik is to make the chili paste. I like to use a mortar and pestle to grind the spices. You may also use a blender or spice grinder for this step.
- Place the dried bird's eye chiles in a dry wok or frying pan, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly;
- Roughly chop the shallot, garlic, toasted bird's eye chili, and galangal.
- Pound the chili, garlic, galangal, and shallot in a pestle or blender until nice and fine.
- Finely dice the oyster mushroom and saute in a frying pan until cooked and lightly caramelized. Set aside.
- Add 1 tablespoon of oil to a frying pan, and add the chili paste.
- Cook on medium heat until fragrant - about 3-4 minutes.
- Add the chopped ripe tomatoes to the pan and cook until they make a sauce-like consistency - about 5-6 minutes.
- Add in the cooked mushrooms.
- Season with tamarind and soy sauce.
- Add in the small dice of tofu.
- Finish with chopped coriander and spring onions.
- You can mix in Wolffia globosa before serving or serve it on the side.
Wolffia globosa and buckwheat wraps
Pre-cook Wolffia globosa
I cook Wolffia by pouring over boiling water, leave to sit for 2 minutes, then strain and stop the cooking process by refreshing in cold or iced water.
Star Ingredients:
- Buckwheat flour
- Tapioca flour
- Wolffia globosa
- Salt
- Water as needed
How to make Wolffia wraps:
- Add the buckwheat flour, tapioca flour, Wolffia (pre-cooked) and salt to a mixing bowl.
- Whisk until smooth.
- Heat a frying pan and add a tablespoon of oil.
- Add 2 large spoonfuls of the Wolffia batter, spread out the batter with the back of a spoon.
- Cook for 1-2 minutes on each side until lightly golden brown on both sides.
- Transfer to a plate to cool.
- The Wolffia wraps can be stored in a refrigerator for up to 3 days.
Buckwheat & Wolffia Wraps
What to serve with Nam Prik Ong
Nam Prik's are served with a selection of local herbs and vegetables. You can add any of your favorite seasonal ingredients. Here are some suggestions:
- Cucumber
- Cabbage - sliced thin
- Green beans
- Butterfly pea flowers
- Steamed pumpkin
- Carrot
- Tomato
- Wing beans
- Asparagus
- Mixed salad leaves
This recipe has a Mexican style of eating with Wolffia wraps. Add your Nam Prik to the wrap, add your garnishes, and eat it up like a taco or burrito!
Nam prik ong variations and substitutions
Using Tua Nao for making Nam Prik Ong
Tua Nao is a plant-based shrimp alternative from Northern Thailand.
Tua Nao, which roughly translates to “rotten beans” is a fermented soybean cake that has been used as a seasoning in the north of Thailand, and Laos, for hundreds of years.
They’re made from cooked soybeans pounded into a paste and left to ferment for several days. They have a strong flavor similar to shrimp paste and have traditionally been used to add a sense of umami to otherwise simple dishes.
If using tua nao, use tongs to grab the disc and hold it about 2 inches above the low flame on a gas burner. Flip the disc every 5 seconds until the tua nao is toasted to a hazelnut brown color.
Alternatively, you can toast tua nao under an electric or gas broiler, turning very frequently, or by using a gas blow torch.
Add the tua nao to the recipe along with the tomato.
Storage
Nam Prik Ong can be refrigerated in an airtight container for up to 1 week. You can also store it in the freezer for up to 1 month. Bring to room temperature before serving.
More Thai recipes to try
- Thai Green Curry
- Thai Red Curry
- Vegan Thai Omelet
- Nam Prik Kapi
- Eggplant Nam Prik
- Tom Yum Hed
- Pomelo Salad
- Som Tum Salad
Wolffia globosa recipes
- Wolffia Green Protein Smoothie Bowl
- Vegan Wolffia B12 Cheesecake
- Wolffia globosa 101 - All you need to know
We hope you enjoy this delicious recipe. We're happy to share it with you. If you make this recipe please let us know in the comments below what you think. We love seeing your recreations. Happy cooking friends!
📋 Recipe
Nam Prik Ong {With Wolffia Globosa}
Equipment
- Weighing scales
- Mixing bowl
- Frying pan - non stick
- Chopping board
- Chefs knife
Ingredients
For the chili paste
- 80 g Shallots
- 20 g Garlic
- 10 g Galangal
- 5 each Birds eye chili - dried more or less, to taste!
To make the Naam Prik Ong
- 20 ml Coconut oil
- 200 g Tomato - plum small dice
- 350 g Oyster mushrooms small dice
- 150 g Tofu small dice
Seasonings
- 20 ml Soy sauce to taste
- 20 ml Tamarind to taste
- 10 g Spring onions finely sliced
- 5 g Coriander chopped
To serve with Naam Prik Ong
- 100 g Green beans blanched
- 100 g Wing beans blanched
- 100 g Cucumber peeled and sliced
- 50 g Wolffia Globosa blanched
- 10 each Butterfly pea flowers optional
Instructions
To make the paste
- Place the dried bird's eye chiles in a dry wok or frying pan, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly;
- Roughly chop the shallot, garlic, toasted bird's eye chili, and galangal.
- Pound the chili, garlic, galangal, and shallot in a pestle or blender until nice and fine.
To make the Naam Prik Ong
- Finely dice the oyster mushroom and saute in a frying pan until cooked and lightly caramelized. Set aside.
- Add 1 tablespoon of oil to a frying pan, and add the chili paste.
- Cook on medium heat until fragrant - about 3-4 minutes.
- Add the chopped ripe tomatoes to the pan and cook until they make a sauce-like consistency - about 5-6 minutes.
- Add in the cooked mushrooms.
- Season with tamarind and soy sauce.
- Add in the small dice of tofu.
To serve
- Nam Prik's are often served with a selection of seasonal local vegetables and herbs. You can add any of your favorite ingredients.
- This recipe has a Mexican style of eating with the Wolffia wraps. Add your Nam Prik to the wrap, add your garnishes and eat it up like a taco or burrito!
Nutrition
My top 9 Thai vegan recipes
Here is my recent post on a few of my favorite Thai recipes.
Did you make this recipe? Let me know!