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chile-vinegar Sauce (nam-som - Thailand) serve With Stir-fried Noodle Dishes Such As Pad Thai. 1/2 Cup Rice Vinegar
2 To 3 Tablespoons Granulated Sugar
1/2 Mild Chile (such As Cubanelle, Hungarian
Wax Or Banana Chile), Sliced Into Rings put The Vinegar In A Small Bowl And Stir In The Sugar Until It Is Completely Dissolved. Add The Chile Rings. Serve With A Small Spoon So Guests Can Spoon A Little Onto Their Noodles. stored In A Sealed Container In The Refrigerator; This Will Keep 4 To 5 Days. makes About 1/2 Cup Sauce. |
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