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chile-vinegar sauce |
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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. |
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వ్యాఖ్యలు |
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