Nam Prik Ong

Vegetables with Chiang Mai Dipping Sauce
In most grilled meats and vegetables served North on the side. This rich sauce is a favorite among those used to add variety to meals.

Ingredients:
1 tablespoon oil
1 / 2 cup garlic cloves, minced (kratiem)
1 / 4 cup chopped shallots
1 pound (500 g) tomatoes, diced red
8 oz (250 g) ground / minced pork
1 / 3 cup (3 fl oz/90 ml) fish sauce (Nam Pla)
3 tablespoons sugar
2 tablespoons lemon juice
1 cup sliced cucumbers
1 / 4 cup coriander / cilantro (Pak Chee BAI)
4 green onions / shallots, spring onions /


Vegetables:
broccoli florets
carrots, sliced
cauliflower florets
shallots, cut into 2 inches (5 cm) of sections
sugar peas / peas


How to cook:
1. Heat a large skillet and add oil, garlic, onion and tomato. Cook 3 minutes and add the pork. Add the fish sauce, sugar and lemon juice and cook for 4 minutes or until pork is not.
2. In a bowl with cucumber, cilantro and green onion on the side. Serve with vegetables for dipping.