Andy Ricker's Phrik Naam Som (Vinegar-Soaked Chiles)

Use these tangy chiles to top Andy Ricker's Phat Thai from his new Pok Pok cookbook.

Reprinted with permission from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker with JJ Goode. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Andy Ricker's Phrik Naam Som (Vinegar-Soaked Chiles)

About This Recipe

Yield:Makes about 3/4 cup
Active time:5 minutes
Total time:5 minutes
This recipe appears in: Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)


  • 21 grams fresh serrano chiles (about 3), thinly sliced
  • 1/2 cup white vinegar, preferably a Thai brand


  1. 1

    Combine the ingredients in a bowl or container and stir. Covered, it keeps for 4 to 5 days in the fridge.

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