Khanom chin nam prik

Method

1. 1 Grill the fish over charcoal for 15 minutes, then remove the flesh and discard all the bones.
2. 2 Grilling the fish and then pounding it into nam prik is a unique feature of this village, unlike nam prik which only contains shrimp paste.
3. 3 Grind the garlic and chili peppers with galangal, then add the grilled fish and continue grinding until the mixture is fluffy.
4. 4 Season the sauce with fish sauce, lime juice, and palm sugar until it thickens, not becomes watery.
5. 5 Blanch the long beans for 60 seconds and grate the green papaya to serve as a side dish.
6. 6 Arrange the rice noodles in small bunches around the bowl of sauce, then dip each bunch into the sauce before eating.

With an appliance

• Oven 50 min

  Replace step 1: bake in the oven at 220 degrees for 18 minutes; if there is not enough charcoal flavor, increase the galangal by 10g when grinding.