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Prik nam som
พริกน้ำส้ม: sliced chillies steeped in vinegar, the sour, hot spoonful for every bowl of noodle soup
On every noodle-shop table in Thailand, from Bangkok's boat-noodle stalls to small kuay teow shops in Hat Yai, there is a rack of four little jars: sugar, chilli flakes, fish sauce and prik nam som. A few drops of this sharp chilli vinegar wake up kuay teow nam, pad see ew, rad na and khao man gai at lunch or late at night, and the softened chilli slices are spooned on too. It is bright, clean and sour first, then hot, with a grassy chilli aroma; the slices stay crisp for a day or two and turn mellow after that. The Thai version uses long green or red chillies (prik chee fa) for colour and fragrance and just a few bird's-eye chillies for real heat. Common mistake: blending the chillies with the vinegar; it should be thin and clear with floating rings, so slice them by hand. It is ready after 15 minutes, once the vinegar turns faintly green-gold and smells of chilli. Chef's tip: a pinch of salt and a teaspoon of sugar round off harsh supermarket vinegar; leave them out if you have mild Thai coconut or rice vinegar.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the chilli vinegar
- 4 long green or red chilliesprik chee fa or Anaheim-type, about 60 g
- 3 bird's-eye chilliesmore for extra heat
- ¾ cup white vinegar or Thai coconut vinegarat least 5% acidity, undiluted
- 1 pinch salt
- 1 tsp white sugar (optional)
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Method
0/5 doneStep 1: Wash and dry the 4 long green or red chillies and 3 bird's-eye chillies, then slice them crossways into thin rings, about 2 mm, keeping the seeds.
5 minStep 2: Put the rings in a clean, dry glass jar or small bowl.
Step 3: Stir the 1 pinch salt, and the 1 tsp white sugar if using, into the ¾ cup white vinegar or Thai coconut vinegar until dissolved, then pour it over the chillies so they are covered.
2 minStep 4: Leave for at least 15 minutes, until the vinegar smells of chilli and turns faintly coloured. Serve with a small spoon so people can add vinegar and rings to their noodles.
Step 5: Keep the jar closed in the fridge for up to 2 weeks, putting out only what you need. Throw it away if the vinegar turns cloudy or slimy, if it fizzes, or if any mould appears.
Nutrition per serving
- Calories
- 5 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does prik nam som take?
- About 10 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of white vinegar or thai coconut vinegar?
- Lemon juice, same amount.
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