nam prikn.

Brit.

/ˌnɑːm ˈprɪk/,

/ˌnam ˈprɪk/, U.S.

/ˈnɑm ˈprɪk/

Forms: 1800s– nam phrik, 1800s– nam prik, 1900s– naam phrik, 1900s– naam prig, 1900s– naam prik, 1900s– namm prik, 1900s– nam prick, 1900s– nam prig, 1900s– namprik, 1900s– num prik.

Origin: A borrowing from Thai. Etymon: Thai nam phrik.

Etymology: < Thai nam phrik < nam water (see nam pla n.) + phrik chilli.

Cookery.

A paste or sauce made with chilli and shrimp, widely used in Thai cookery as a condiment or dipping sauce.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > pepper sauces

peveradea1425

pepper sauce1648

Tabasco1652

picante1693

poivrade1699

chilli sauce1846

nam prik1857

hot sauce1874

peri-peri1964

harissa1973

the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces

galantine1304

civya1325

egerdouce1381

gravy?c1390

camelinea1425

chawdronc1440

saffron sauce?a1505

sibber-sauce1556

ferry?1570

oxoleum1574

slabber-sauce1574

saupiquet1656

slapsauce1708

brown sauce1723

bread sauce1727

custard1747

bechamel1789

caper-sauce1791

tomato sauce1804

custard cream1805

allemande1806

sambal1815

Reading sauce1816

Harvey's Sauce1818

velouté sauce1830

suprême sauce1833

parsley sauce1836

agrodolce1838

Worcestershire sauce1843

espagnole1845

pestoa1848

cheese sauce1854

nam prik1857

Worcester sauce1863

Béarnaise sauce1868

Béarnaise1877

Yorkshire Relish1877

sauce mousseline1892

velvet sauce1893

gribiche1897

mornay sauce1900

sugo1906

sofrito1913

chile con queso1916

foo yung1917

marinara1932

pistou1951

hoisin1957

salsa verde1957

pico de gallo1958

sriracha1959

carbonara1962

amatriciana1963

arrabbiata1963

ponzu1966

puttanesca1971

chermoula1974

tikka masala1975

mojo1983

queso1989

the world > food and drink > food > additive > sauce or dressing > [noun] > paste

miso1615

panada1822

tomato paste1838

nam prik1857

tahina1950

doenjang1966

harissa1973

1857 J. Bowring Kingdom & People Siam I. iv. 108 A sauce called nam-phrik is used by all classes in Siam. It is prepared by bruising a quantity of red pepper in a mortar, to which are added kapi (paste of shrimps or prawns), black pepper, garlic, and onions.

1897 M. Sommerville Siam on Meinam 23 Broths, fish, meat, sweets, fruits, and rice were to be had on demand. To help this down, or to aid in digesting it, nam-phrik, a spicy sauce, consisting of bamboo, fruits, and many condiments, was plentifully served and employed.

1898 H. W. Smith Five Years in Siam I. 89 Nam prik, the ‘Worcester sauce’ of the Siamese, is a fishy paste of a pleasingly mild type compared to some of the more virulent varieties of kapi and its oils, so dear to the inhabitants of Indo-China.

1969 R. Howe Far Eastern Cookery 90 As with most sauces, nam prik has its variations... The unfortunate newcomer to the nam prik scene dashes off for the nearest tap of cold water.

1984 A. Barr & P. Levy Official Foodie Handbk. iii. 79/2 Nam prik is the Thai national dish.

1997 Nation (Thailand) 16 Aug. Thai people are eating namprik and we can't just shove bacon and bread down their throats.

2001 Independent on Sunday 16 Sept. (Review Suppl.) 46/2 The menu makes for fun reading, with jicama,..nam phrik,..and chioca..acting as little expletives of flavour.

This is a new entry (OED Third Edition, June 2003; most recently modified version published online March 2022).

单词	nam prik
释义	nam prikn. Brit. /ˌnɑːm ˈprɪk/, /ˌnam ˈprɪk/, U.S. /ˈnɑm ˈprɪk/ Forms: 1800s– nam phrik, 1800s– nam prik, 1900s– naam phrik, 1900s– naam prig, 1900s– naam prik, 1900s– namm prik, 1900s– nam prick, 1900s– nam prig, 1900s– namprik, 1900s– num prik. Origin: A borrowing from Thai. Etymon: Thai nam phrik. Etymology: < Thai nam phrik < nam water (see nam pla n.) + phrik chilli. Cookery. A paste or sauce made with chilli and shrimp, widely used in Thai cookery as a condiment or dipping sauce. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > pepper sauces peveradea1425 pepper sauce1648 Tabasco1652 picante1693 poivrade1699 chilli sauce1846 nam prik1857 hot sauce1874 peri-peri1964 harissa1973 the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces galantine1304 civya1325 egerdouce1381 gravy?c1390 camelinea1425 chawdronc1440 saffron sauce?a1505 sibber-sauce1556 ferry?1570 oxoleum1574 slabber-sauce1574 saupiquet1656 slapsauce1708 brown sauce1723 bread sauce1727 custard1747 bechamel1789 caper-sauce1791 tomato sauce1804 custard cream1805 allemande1806 sambal1815 Reading sauce1816 Harvey's Sauce1818 velouté sauce1830 suprême sauce1833 parsley sauce1836 agrodolce1838 Worcestershire sauce1843 espagnole1845 pestoa1848 cheese sauce1854 nam prik1857 Worcester sauce1863 Béarnaise sauce1868 Béarnaise1877 Yorkshire Relish1877 sauce mousseline1892 velvet sauce1893 gribiche1897 mornay sauce1900 sugo1906 sofrito1913 chile con queso1916 foo yung1917 marinara1932 pistou1951 hoisin1957 salsa verde1957 pico de gallo1958 sriracha1959 carbonara1962 amatriciana1963 arrabbiata1963 ponzu1966 puttanesca1971 chermoula1974 tikka masala1975 mojo1983 queso1989 the world > food and drink > food > additive > sauce or dressing > [noun] > paste miso1615 panada1822 tomato paste1838 nam prik1857 tahina1950 doenjang1966 harissa1973 1857 J. Bowring Kingdom & People Siam I. iv. 108 A sauce called nam-phrik is used by all classes in Siam. It is prepared by bruising a quantity of red pepper in a mortar, to which are added kapi (paste of shrimps or prawns), black pepper, garlic, and onions. 1897 M. Sommerville Siam on Meinam 23 Broths, fish, meat, sweets, fruits, and rice were to be had on demand. To help this down, or to aid in digesting it, nam-phrik, a spicy sauce, consisting of bamboo, fruits, and many condiments, was plentifully served and employed. 1898 H. W. Smith Five Years in Siam I. 89 Nam prik, the ‘Worcester sauce’ of the Siamese, is a fishy paste of a pleasingly mild type compared to some of the more virulent varieties of kapi and its oils, so dear to the inhabitants of Indo-China. 1969 R. Howe Far Eastern Cookery 90 As with most sauces, nam prik has its variations... The unfortunate newcomer to the nam prik scene dashes off for the nearest tap of cold water. 1984 A. Barr & P. Levy Official Foodie Handbk. iii. 79/2 Nam prik is the Thai national dish. 1997 Nation (Thailand) 16 Aug. Thai people are eating namprik and we can't just shove bacon and bread down their throats. 2001 Independent on Sunday 16 Sept. (Review Suppl.) 46/2 The menu makes for fun reading, with jicama,..nam phrik,..and chioca..acting as little expletives of flavour. This is a new entry (OED Third Edition, June 2003; most recently modified version published online March 2022). < n.1857
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