The Simplest Best Hot Sauce - Prik Nam Som

[@amphreded]

Prik Nam Som is also used on some soupy dishes that's not necessary greasy. Examples are: beef kao-lao-mixed beef proteins in clear broth (เกาเหลาเนื้อ), rolled noodles with crispy pork (ก๋วยจั๊บหมูกรอบ), or pork blood curd coup (ต้มเลือดหมู), although these dishes aren't as famous internationally. The clear version with sliced chili is more of an all purpose for most noodle dishes, as well as congee. Pad Thai uses lime. Amazing video Pai. Your explanation is so clear and concise.

[@paepaega]

I’m Thai and have an American friend who used to work in Thailand, whose favorite dish is pad-see-ew. One time she worked in Sydney and first meal had to be Thai. She scanned QR code to order pad-see-ew and add “prik-nam-som” please. The chef had to come out to see who order this😂

[@charamander]

I think another unique element of Prik Nam Som is that you have to add them AFTER cooking, adding Prik Nam Som right before you eat make the sour taste still fresh and strong.

[@ItsMeBoomBoom]

this is what bounds Southeast Asians together, the love of condiments, garlic and chili! ❤❤❤

[@michaelwinn8324]

My wife is Thai, and we have a home in Nonthaburi where we stay in the spring every year; so your cooking show is something we watch together and enjoy! I must say that there is no single food that is my "favorite". It depends on the time of the year. When it's hot in April and May, for example, I love to eat yahm (paa-kii-ruu) and have desserts that float in flavored ice water. In the winter, I'd much rather have gaeng massaman or something like a thick stew. I would love to see you give your favorite choices for each season--and how to prepare them. (Our other home is on the California coast, about half way between the Bay Area and Los Angeles.)

[@edwilderness]

Standard Southern condiment for collard greens, turnip greens, string beans, black-eyed peas or any other vegetable in Mississippi. At home or in a restaurant or boarding house. The table always had whole yellow chilis in vinegar in a jar with a little spout on it next to a bottle of Tabasco.

[@rabbit_scribe]

OMG I'd forgotten all about this! We always had a bottle in the house. Hadn't thought about it in years. (I'm up north now.) We were in Georgia, though, not Mississippi.

[@edwilderness]

@@rabbit_scribe Just make it simple and put it on the table. You might be surprised by who likes it!

[@battiekoda]

Yep, my dad's from Biloxi, same at my house! 😅 🎉

[@edwilderness]

@@battiekoda My father did a lot of work on his PhD dissertation at Ocean Springs.

[@alwayssearching1882]

I can't eat Padsieew without this. Love it on my fried rice too. And of course in pho. The small roadside restaurants in Chiangmai have mastered condiments.

[@lofiben]

One thing I appreciate about Thai food culture is that it isn't as offensive to change up the flavors to your liking, whether that's adding sweetness, saltiness, umami, or sourness. I love that customization aspect of Thai food culture and how it plays around with personal flavor profiles much more than other cuisines.

[@ninjalectualx]

Don't let Uncle Roger's performative shtick fool you, every cusine on earth does this

[@bend.6091]

@@ninjalectualx Dear Pedro Amargosa. Not every. In some cultures eg. French or Japanese, except for some dishes, it is considered to be rude to flavor the dish according to you preference. What the chef serve you is what he/she think it's the best. Flavor it is like you see a painting of others yet you think you should add some color to this and that points. You may not like Uncle Roger for whatever reason. That's your business. I'm not fond nor hate him. But, speaking as a person who know how to cook Asian food and as a person who interested in cuisine cultures, what he said, most of them, is right.

[@ninjalectualx]

Sure, every culture has gatekeepers, but they are wrong, no matter what culture they're from.

[@OneOfDaLast]

​@@ninjalectualx Thailand has always had a vibe of.. you do you bro it doesn't effect me at all ... Very different than many cultures

[@Chompchompyerded]

Your Pad See Ew recipe is a family favourite, and in fact we were planning on having it tomorrow. I will have to make some Prik Nam Pla to add to it. I have no doubt that everyone is going to love it!

[@artistlovepeace]

Pailin shows the best recipes! Happy Holidays. Eat more Thai food!

[@Brutish1]

The local Thai restaurant does this with chilis cut almost paper thin rather than crushed in mortar and pestle. I do appreciate the slight crunch from the chili slices.

[@OPSteel97]

I absolutely love your videos and have for years! Thank you 😊

[@gregmaxwell7636]

Excellent presentation

[@kanone033nlz4]

Watching your videos for a long time already. I am pritty good in cooking thai food because off all my trips to thailand but especially cause off my favorite thai superstar Pailin… thanks for all your videos i will always keep following them… 🙏🏻

[@Hobie18007]

You are the absolute best Pailin, love your videos. Sabai Sabai is my staple go to cook book. Thank you

[@melwynphilips856]

Thank you! That was easy to do and pretty useful. It could change the DNA of any dish. Much thanks. 🙏❤

[@zippity888]

I use 5% acid vinegar for pickling chilli , the stuff in the supermarket is 2% acid...does it matter ? I guess I will just try it..thanks for your continued interesting training videos, I look so forward to them !!

[@khanapakanawithanjum9715]

WowThanks for sharing new recipe i will try must ❤❤😊❤

[@Appers]

Your note about using other vinegars tickled me a bit as a Brit, since over here we have our own chili vinegar which uses malt vinegar! I guess it just comes down to what you're used to tasting, since malt is very much the "standard" vinegar for us.

[@g.e.boroush5176]

LOVE malt vinegar especially on french fries and other forms of potatoes.

[@CrimeVid]

I have never seen malt chilli vinegar here ! where d'you get that then ? I've seen plenty of pickling vinegar, but never that.

[@Appers]

@@CrimeVid Get yourself to a proper London pie and mash shop and you'll find plenty! It's the traditional condiment for that but isn't used massively anywhere else (I've always felt like fish and chip places miss out not having it!)

[@herbertt487]

Def will try this, thinking maybe to cut the chilli first before pounding in the mortar and pestle to prevent the seeds from flying 😀

[@richardmize5326]

Love your mortar and pestle! I have a similar one, only smaller.

[@robertstrickland2121]

I always add a little sea salt to the chilies to help grind the paste.

[@khaelamensha3624]

Another great tip! Regards from France!

[@ropro9817]

Finally, a KZbin video that's _NOT_ about Black Friday deals. ❤😄

[@freedomfighter4990]

Yes! I have an ad blocker but I'm still seeing ads in every video. And I'm not spending a dime today!

[@ninjalectualx]

Sounds like a "you" problem, no one on my feed does that

[@michaelbarton5169]

Another great video and such a versatile condiment! When you said "it's used to balance out fatty (etc) dishes" my brain instantly took your charred variation and went to that classic pork belly that you did before. Is this what you would serve with that or is there a variation or something else you would use for the pork belly? (Love your videos and recipes)

[@Prinren]

Spicy vinegar is a staple condiment in Filipino cuisine too so I just know this is good and I am now craving some greasy things or fried things like spring rolls to pair this with 😂

[@aragmarverilian8238]

Pailin, have you ever tried Bulgarian cuisine? There is a similar condiment that we make for our Shkembe Chorba. It is wine vinegar with crushed garlic and dry Bulgarian hot peppers :)

[@michaelhenderson5683]

I very much enjoy your informative videos

[@SanJacintoArtGuild]

Awesome! Thank you for sharing!!!

[@sdmbusiness]

I'm enjoying your videos. Cheers!

[@TheLippythelion69]

Thanks Love your channel It rocks

[@tavitlertritsumpun7160]

Hi Pai and Adam, Can't believe you need a recipe for prik nam som!! Did you take some home Adam?

[@AdamHotThaiKitchen]

Not this time :)

[@philipB31]

So good, thank you for sharing.

[@excusemebut]

I forgot the name of the desert but I'll try my best: it's a desert with a gooey dough wrapped in banana leaves and inside the dough it's coconut and some other stuff if you know what i am talking about and know how to, it'd be sick if you could show us. My grandma used to make them and i miss it so much 😢😢

[@Aljees]

Thank you ma’am I love your videos 👌🏼🤍

[@AnasRecipesofc]

This Thai sauce looks wonderful! Perfect for adding a special touch to dishes. Thanks for sharing the recipe! 🌶🔥 The Ultimate Thai Hot Sauce

[@CosmicSurfer]

Sawadee Krub Khun Pai, I lived in Bangkok for many years, and I really enjoyed eating my street Fruit with พริกเกลือ (Chili Salt) Thai Spicy Sugar. Now I am back in Canada. I have small containers I bought at Gourmet Market on my last trip to Bangkok. It tastes more of Sugar than salt, and a little lite on the Spicy factor. Most street supplies seem more Salty with the Chili and Sugar more Balanced. I've tried to make it myself, but it never comes out right. Can you help me satisfy my craving to be able to keep a supply always on hand? Do you have a Recipe for this?? Khup Khun Krub Allan Finkelstein.

[@danielpellegrino6249]

Hi Pailin, hope you're doing well ... quick question ... ALL these Chilli Vinegars ... can they be jared? or bottled? for long shelf life? ... Let me know your view on this and if other ingredients needed to do so. Thanks

[@xjAlbert]

WONDERFUL VIDEO!!!! ขอบคุณ!

[@iaapgoi]

Awesome!

[@inecita1958]

LOVE IT!

[@-RONNIE]

Oh yeah 🔥 it's so good

[@neme7725]

Love your content! Can you please do a vegan or vegetarian massaman curry?

[@beammeupscotty1955]

For myself, I only use Thai vinegar for Prik Nam Som as well as for Aajad. Thai vinegar has the least aroma of any I have tried, even compared to typical 5% American white vinegar. There is no comparison to Chinese white vinegar which has a very strong smell.

[@excusemebut]

I like it lao style, 4x the chilies

[@VistasSrinagarun]

Congratz on the Auntie title from UncleRoger... Well done

[@Algabatz]

I always have a small jar in my fridge with a mix of Red Boat fish sauce, Golden Mountain and chili. It's sensational for just about any Thai dish, including on fried eggs. What would that be called in Thai? Also, would you refer to Golden Mountain as a soy sauce?

[@sswatson]

would it help if you rough chop the chilis first before throwing them into the mortar?

[@frankschwartz7405]

Hey Pailin! Don't throw out your empty Sriracha bottles. Thanks for the informative and entertaining video.

[@lolianz]

Is it acceptable to use prik nam som on thai curries?

[@bulletmccarthur]

The ingredients are hot and sauce.

[@rolfkarneman6564]

Interestingly enough orange juice is the same as vinegar in thai.

[@aharris1iOS]

Congrats on being named “Auntie” by Uncle Roger. Should do some collab with him

[@GambitXM]

You can also ask how I know 😂😂

[@khaelamensha3624]

I think I will ground charged chili's with garlic with vinegar and put sliced chili's in it 😇😁😂

[@vilijanac]

Not have in Pho soup other copy from Thai cuisine. I know.

[@marxlaconsay4683]

Just got here because on Uncle Roger Auntie weeeee ❤❤❤

[@andreaortiz540]

Me gustaría que se pudiera traducir al español 🙏🙏🙏🙏🙏

[@MoistCherrybush]

I like sriracha more. Just add more liquid

[@Casca1997Berserk]

Tasty

[@zamizakaria3646]

❤

[@padders1068]

🙂😋❤

[@ricklee5845]

I had a girlfriend who used to wear dark sunglasses when she cut onions but, it wouldn't stop her tears because the fumes would simply crawl between her skin and sunglasses. I couldn't get it into her head not to look DOWN on the onions but to look AT them from the side! We didn't get married😉 Thanks for the very useful recipes Pailin! ❤

[@golduckpirates880]

Weeee

[@olyman63]

836 Like for the show

[@Pon-j9n]

Why are you always say.sa wat dee koa? Not saying sa wat dee ka.thats how the real thai would say it just say sa wat dee ka

[@arweyn1]

First to like and first to comment !! From Thailand krub

[@flipptyfloppy2817]

❤ I get 🥵 just hearing you speak 😘🔥🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🙏🏻🙏🏻