This prik nam som recipe is the easiest Thai chili vinegar sauce you’ll ever make, ready in 10 minutes with 4 ingredients. It’s gluten-free with tangy heat and the perfect table condiment for everything from soups to rice dishes!
If you’ve ever been to Thailand, you might recognize this sauce from the little jars sitting at street food tables. It’s often served alongside prik nam pla, fish sauce, and chili flakes, our go-to Thai table seasoning set.
What is prik nam som
Prik nam som is a Thai vinegar chili sauce made with chopped chilies and white vinegar. This tangy, spicy condiment is commonly served at Thai tables to add heat and sourness to dishes like fried rice, noodles, and omelets.
What I learned from my mom
The basic version of this sauce is just chopped chilies and white vinegar. Garlic, salt, and sugar are optional and usually added depending on taste or regional style.
In my family, we add some water and a bit of salt to help it keep longer. My mom says that the water helps to mellow the sharp flavor of the vinegar, so it’s not too overpowering.
We usually slice the chilies thin because it’s fastest, and this way they float nicely and look pretty in the jar. But you can also finely chop or mash them if you prefer a more intense, blended heat.
Mixing or pounding them will make the vinegar turn red and cloudy, and the flavor will be stronger since more chili oils are released.
Ingredient notes and substitutes
Check out the ingredient tips and step-by-step photos below, or jump straight to the recipe card if you’re ready to make it.
- Large chilies (6) – Thai chilies like prik chi fa is best, but jalapeños or serrano peppers work well too if that’s what you have.
- White vinegar (1/4 cup) – Adds a sharp, clean acidity that’s traditional in prik nam som sauce. Feel free to experiment with different types of vinegar. Rice vinegar can add a mild and slightly sweet note.
- Lukewarm water (1/2 cup) – Helps mellow the vinegar’s sharpness and keeps the flavor more balanced.
- Salt (1 tsp) – Enhances the overall flavor and helps preserve the sauce.
Step-by-step image instructions
Step 1: Thinly slice the red and green chilies. I like to keep the slices uniform so they float nicely in the jar and look pretty when served.
Step 2: Add the sliced chilies to a mixing bowl or glass jar.
Step 3: Pour in the vinegar, lukewarm water, and salt. Stir well to combine, and let it sit for at least 10 minutes before serving.
Tip: You can also choose to let the sauce sit longer for days or weeks. Over time, the chilies will naturally pickle in the vinegar. This turns it into nam som prik dong, a Thai chili vinegar pickle. It’s less sharp, and more mellow and sour.
How to use this table condiment
I love splashing it over noodle soups, stir-fries, and many more. Use it like you would use prik nam pla to flavor dishes. Try it with fried rice, rad na, and noodle soup.
Storage instructions
Store it in a clean glass jar with a tight-fitting lid. It will keep in the fridge for 1 to 2 months thanks to the vinegar, but for the best flavor and crunch, use within a few weeks. Always use a clean spoon to keep it fresh.
More Thai sauces you’ll love
Use this prik nam som recipe to have a delicious Thai chili vinegar sauce out on the table in minutes! Please leave a comment below and follow me on Facebook, Instagram, and Pinterest!
Prik Nam Som (Thai Chili Vinegar Sauce)
Equipment
- Cutting board and sharp knife
- Glass jar
Ingredients
- 1/4 cup white vinegar
- about 6 large chili peppers, see notes
- 1 teaspoon salt
- 1/2 cup lukewarm water
Instructions
- Slice the red and green chilies into thin rounds and transfer them to a bowl or glass jar.
- Add the white vinegar, lukewarm water, and salt. Stir well until the salt is dissolved.
- Let the mixture sit for 10 minutes to allow the flavors to develop. Store in a clean jar with a lid and keep in the fridge.
Notes
- Use the nutrition card in this recipe as a guideline.
- Large chili peppers - Use prik chi fa if available. Jalapeños or serrano peppers are a decent substitute.
