Pickled Chilies Condiment (Prik Nam Som)

February 7, 2025

Pickled Chilies Condiment (Prik Nam Som) © kvalifood.com

One of the four standard condiments found at Thai noodle stalls, alongside sugar, fish sauce, and chili flakes. It’s just chilies and vinegar - the acidity cuts through rich, salty dishes like pad see ew and noodle soups. Takes about 3 minutes to prepare, then needs at least 20 minutes to sit before using.

Ingredients

Yields 1 small jar

Spur chilies, jalapenos, serranos, fresnos, (or another medium-to-mild chili)
White vinegar
Amounts are flexible - see directions

Directions

Slice the chilies into rounds and add them to a glass jar. How much you make is up to you - one or two chilies at a time is practical so you use it up quickly. Pour in enough white vinegar to completely submerge the chilies. Let sit for at least 20 minutes before using.

You can sprinkle just the vinegar over your dish, or eat the chili slices too.

For a variation, blend the chilies and vinegar together into a thin pesto-like consistency. If blending, you can char the chilies first for added smokiness and optionally add some garlic.

Notes

Stored in a sealed container in the fridge, this keeps for months.
Good on pad see ew, rat na, noodle soups, and any rich dish that needs a hit of acidity.