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

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Andy Ricker's Phrik Naam Som (Vinegar-Soaked Chiles) Nov 7th 2013, 17:40, by Kate Williams Cook the Book Kate Williams Nov 7, 2013 12:40 PMPost a comment Tags: 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. About This Recipe Yield: Makes about 3/4 cup Active time: 5 minutes Total time: 5 minutes Ingredients 21 grams fresh serrano chiles (about 3), thinly sliced 1/2 cup white vinegar, preferably a Thai brand Procedures Combine the ingredients in a bowl or container and stir. Covered, it keeps for 4 to 5 days in the fridge. We Recommend HTML Hints Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em> Comment Guidelines Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page. If you see something not so nice, please, report an inappropriate comment. More Like This This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: Massacres That Matter - Part 1 - 'Responsibility To Protect' In Egypt, Libya And Syria Massacres That Matter - Part 2 - The Media Response On Egypt, Libya And Syria National demonstration: No attack on Syria - Saturday 31 August, 12 noon, Temple Place, London, UK

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