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)
- 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
- 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.