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.