Chile-Vinegar Sauce
(Nam-som - Thailand)

Serve with stir-fried noodle dishes such as Pad Thai.

Yield: about 1/2 cup sauce

Ingredients

• 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

Instructions

1. Put the vinegar in a small bowl and stir in the sugar until it is completely dissolved.
2. Add the chile rings.
3. Serve with a small spoon so guests can spoon a little onto their noodles.

Notes

Stored in a sealed container in the refrigerator; this will keep 4 to 5 days.