Thai Chile-Vinegar Sauce (Nam-Som)

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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1/2 cup rice vinegar
2 or 3 Tbsp. of granulated sugar
1 mild chile (such as Cubanelle or Hungarian wax pepper, sliced into rings)


Put the vinegar in a small bowl and stir in the sugar until it is completely dissolved. Add the chile rings and serve over stir-fried noodle dishes–like pad Thai.

Stored in a refrigerator, sealed in a container. It should keep 4 or 5 days.