Chile-vinegar sauce PDF Print E-mail

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.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack