Chili vinegar or I’m here is one of Thai cuisine’s essential condiments, especially for noodle dishes. It adds an acidic zing with a little bit of heat, perfect for balancing richer dishess. For many Thais, myself included, a dash of prik nam som is considered mandatory for dishes like pad see ew and boat noodles.
Thai Chili Vinegar (Prik Nam Som)
An essential condiment in Thai cuisine that adds acidity and heat to brighten any dish.
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Instructions
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Optional step: char the chilies and garlic by placing them on a dry skillet over medium high heat and stirring them around for a few minutes until charred spots form.
2-3 Thai chilies, 1 clove garlic
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Pound the chilies and garlic in a mortar and pestle into a paste, then add the vinegar and stir to mix. Alternatively blend all ingredients in a blender, though you may have to make a bit more for it to blend properly.
¼ cup white vinegar
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Store in the fridge in a sealed container and it should last indefinitely.
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