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	Chili Vinegar Sauce Thai - Nam Pla Prik
	Makes Effort: Sched: DoAhead:	6 oz ** 20 min   Best	An essential Thai table condiment - you spoon both the liquid and chili slices onto your food. Before fresh Thai chilis were available in California, Thai restaurants used Serranos. People became so accustomed to the tastier Serrano some restaurants now provide both (authenticity and flavor). To satisfy the demands of those who've been to California, Serrano chilis are now being grown in Thailand. This condiment keeps weeks at room temperature, many months refrigerated. For a vegetarian version use 1 t salt instead of the fish sauce and add a touch of sugar. Versions are also made using lime juice instead of vineger, but are more perishable.

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3 1/2 1

oz c T

Thai Chilis (1) Rice Vinegar. white Fish Sauce

Slice CHILIS very thin, discarding any that have turned dark inside. Mix with Vinegar and Fish Sauce. Store in a tightly sealed jar. If possible age it a few days before using to to allow heat and flavor to blend and mellow.

NOTES:

1. Thai Chilis are generally used green, though I often include a few red ones. As noted above this condiment is also made with Serranos. If you're from the frozen north and haven't yet built up chili tolerance, you can use Indian elephant trunk chilis, or Korean chilis for less hot (and less satisfying). For details see my Chili Page.
2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

sjv_chilivinegar1 060325 var
©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted

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