Thailand is like a home country for all of my chilies’ fanatics. As such, it offers many ways to enjoy a good kick.
One of the most popular -and simplest, that you’ll find at almost any street food stall, is Prik Nam Som (Thai Chili Vinegar). It is usually added to noodle-based dishes, such as Rad Na and Pad See Ew, to give them an acidity kick.
Simply slice up your chili peppers ; add to a jar with vinegar, warm water and salt, and you’re done !
I’ll have to make Prik Nam Pla, too, a more flavourful sauce which is usually added to rice-based dishes, but it is a story for another time !
Prik Nam Som – Ingredients & advice
- You can use any chili you’d like, although I would advise against picking an overly spicy variety -the aim here is to be able to add a spoonful to your dish to bring out some acidity as well as a spice kick.
- The version I’ve seen most and preferred in Thailand was Prik Lueng, a beautiful, orange pepper, not too large but not too small. They add a tangy sweetness and a rather mild spiciness.
- However, those are hard to come by in France! I’ve simply used green chili pepper, which works well for this recipe.
- The ratio of water to vinegar is 2:1, so adjust the amounts depending of the chili pepper amount.
Prik Nam Som (Thai Pickled Chilies)
Description
Sour and crunchy chili pepper that you will have on hand for months ! Take 5 minutes of your time to have them ready to give a beautiful kick to any noodle dish.
Ingredients
Instructions
-
Slice your chili pepper quite thinly (3 to 5mm thick).
Add to a heat-proof glass jar.
Pour in white vinegar, water, and add salt. Mix.
Et voilà !! You're done !
Leave the jar at room temp for 15 minutes, then keep in the fridge.
Note
My pickled chilies keep for 4 to 6 months in the fridge. After that, they will still be good to eat, but the texture will be altered.