Chili Vinegar Sauce – Prik Dong Took Som

I N F O This sauce makes any noodle soup taste more interesting. You should seed the long chilies – unless you want a sauce that really burns itself into your memory.

P R E S E N T Crush chilies in a mortar. Soak in salted water for 1 hour, then drain. Crush chilies with garlic, salt and vinegar. Pour into a sterilized glass jar and set aside.

The sauce will be ready in a couple of hours, but after a couple of days it will improve – at least moderate – and will keep indefinitely unrefrigerated. It should taste sour, spicy and salty.

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