This recipe for Thai chillies soaked in soy sauce is a vegan version of the ubiquitous seasoning that is prik nam pla or nam pla prik. This condiment is traditionally made with fish sauce, but here we choose to use either vegan fish sauce or Thai thin soy sauce with a little added salt.
This condiment is useful wherever you wish to add a pop of heat and and a layer of salty, umami support. Fried rice dishes, pad kaprow, and kway teow nam are all prime candidates for a dribble of this nam jim ‘condiment.’
Chillies soaked in soy sauce (prik nam pla jay – พริกน้ำปลาเจ)
Less a recipe than an instruction for how to make one of the most utilised condiments in Thai cuisine, this vegan variation is an easy to make staple to keep on the table. Traditionally this would be made with fish sauce. Thin soy sauce is less salty, and hence adding a little bit of salt. If you can find a good vegan fish sauce (the ingredients should only include salt, soy, and perhaps some colouring agent, but never sugar or vinegar), use that. This condiment adds heat, salt, and umami to a range of dishes, from noodle soups to fried rice.
Ingredients
- bird's eye chillies green and/or red
- Thin soy sauce or vegan fish sauce (see notes)
- a pinch or three salt, if using soy sauce
Instructions
- Cut the chillies into ¼-½ centimetre pieces. Tip them in a jar and pour soy sauce over to cover. If you're using soy sauce, add a generous pinch or two of salt per 3-4 tablespoons soy sauce.
Notes
Since this is a Thai condiment, I use Thai soy sauce. Soy sauces from different countries feature varying flavour profiles.
Here are a couple of posts, both of which I recommend reading if you are interested in Thai cuisine, with more in depth explanations.
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