Prik Nam Som (Thai Pickled Chilies)

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.