Thai chiles in vinegar (Prik nam som) from True Thai: Real Flavors for Every Table (page 225) by Hong Thaimee

  • distilled vinegar
    "Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar." http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
  • Thai long chiles

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red beet broth spectacular (Yen tah foh); Mom's favorite noodles (Guay tiew haeng); Noodles in aromatic beef broth (Guay tiew nua toon); Mah mah noodles with crabmeat and Chinese broccoli (Mah mah pad boo gap pak kana); Stir-fried noodles with black soy sauce (Pad see ew); Noodles and gravy (Raad na)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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