What is Prik Nam Som?

It’s a simple Thai chili vinegar sauce made with sliced spur chilies, and vinegar. Tangy, lightly spicy, and used to add sour flavors rich or fried dishes.

How hot are spur chilies?

Thai spur chilies (Prik Chee Fah) are very mild, usually around 500–2,500 Scoville Heat Units , about the same as a mild jalapeño. They add color and a gentle warmth, not intense heat.

How hot are Thai chilies?

“Thai chilies” often refers to bird’s eye chilies , which are much hotter. They range from 50,000–100,000 Scoville Heat Units , far spicier than spur chilies. If you use them in Prik Nam Som, the sauce will be way hotter than the traditional version.

Is Prik Nam Som spicy?

Traditionally, it’s not very spicy because it’s made with Thai spur chilies, which are mild and add more color and brightness than heat. If you want a spicier version, you can swap in Thai bird’s eye chilies, but the sauce will be much hotter than the classic version.

What does nam prik mean?

Nam prik means “chili sauce” in Thai and refers to a wide range of Thai chili condiments like Prik Nam Pla, aka my Thai Flavor Bomb Sauce , and Prik Nam Som.

How long does it last?

Up to a week in the fridge. The chilies will infuse more heat as it sits.

What dishes taste best with it?

Prik Nam Som is most often used on noodle dishes like Sukhothai Noodle Soup , Lad Na , and Beef Pad See Ew . But really, you can add it to anything that needs a hit of bright, tangy sourness.

Prik Nam Som (Thai Chili Vinegar Sauce): Easy Authentic Recipe

Name: Prik Nam Som (Thai Chili Vinegar Sauce): Easy Authentic Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Thai
Ingredients: 2–3 serrano chilies or spur chilies (Prik Chee Fah), thinly sliced 1/4 inch thick – Traditional Prik Nam Som is made with spur chiles, a mild long red Thai chili. I can never find them in America, so I use serrano as a substitute.; 1/2 cup white vinegar; Pinch of salt (optional)

Description

This traditional Thai chili vinegar sauce uses only chilies and vinegar for a clean, bright flavor. Add it to Lad Na, Pad See Ew, Sukhothai noodles, or any dish that needs a quick pop of sour tang!

Ingredients

Scale

2–3 serrano chilies or spur chilies (Prik Chee Fah), thinly sliced 1/4 inch thick – Traditional Prik Nam Som is made with spur chiles, a mild long red Thai chili. I can never find them in America, so I use serrano as a substitute.
1/2 cup white vinegar
Pinch of salt (optional)

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Instructions

STEP 1: SLICE YOUR CHILIES

Slice the 2-3 Serrano chilies into thin 1/4in. slices. Remove some seeds if you want it milder.

STEP 2: MIX THE BASE

In a small bowl, stir together the 2-3 sliced Serranos, 1/2 cup white vinegar and a pinch of salt, if using. Let it sit for at least 5 minutes, which allows the flavors to bloom.

STEP 3: TASTE + ADJUST

More vinegar for tang. More chilies for heat. Thai cooking is all about tasting and tweaking until it matches your palate. Store Prik Nam Som in a clean glass jar in the fridge for up to 1 week for the brightest flavor.

STEP 4: USE IT

Prik Nam Som is one of the easiest ways to add tangy brightness, and that nostalgic Thai flavor to your meal. Try it on:

Lad Na – The tangy vinegar cuts through the silky gravy perfectly.
Chicken Pad See Ew – Balances the sweet soy sauce with a clean, bright kick.
Sukhothai Noodle Soup – Adds that classic table-side tang you taste in shops all over Sukhothai.
Or keep it on the table like Thais do and add it to whatever needs a little zing!

Notes

Additions and Substitutions

Serrano or spur chili substitute: Red jalapeños if you can find them. They’re just ripe jalapeños, so they’re sweeter and a little milder, and look closer to the long red chilies used in Thailand. Green jalapeños or Thai chilies work too, but they’ll be spicier than traditional Prik Nam Som.
White vinegar substitute: Unseasoned rice vinegar or apple cider vinegar. Avoid seasoned rice vinegar since it has added sugar and salt that change the flavor.

Tips for the Best Prik Nam Som

Let it sit: Give it at least 5 minutes so the chilies soften and the flavors meld.
Customize it: Add more chilies if you love heat, even if it’s not traditional.
Make ahead: This sauce keeps in the fridge and it tastes even better the next day as the flavors deepen.

Prep Time: 5
Category: Sauce
Method: Stir
Cuisine: Thai