Chilli Sauce (Sauce Phrik)
This is mainly used as a dipping sauce for roasted chicken, deep fried meats and seafood. It comes in several intensities as regards heat, and the sweetness also varies. The sweeter varieties go well with chicken or seafood.
White Vinegar(Nam Som Sai Chu) Vinegar, meaning literally "sour wine," results when wine or another alcoholic liquid is allowed to ferment a second time, turning it acidic.
Ground Chilli: Thai name is Phrik Pon
Ground Chilli, phrik pon. There are two types of ground chilli: ground spur chilli and ground hot chilli, the former being less hot than the latter. Both are dried and pan roasted before being ground, and are put up for sale in plastic bag. It is best to buy small quantities because, if kept long, the aroma is lost. Dried chilli is used in spicy chopped meat salads, spicy salads, sour and spicy soups, and in sauces. It is also a table condiment, used by Thais in the way Westerners use pepper.
Fish sauce (Nham Pla) This brown, salty sauce with a characteristic fishy smell is an important ingredient in Thai cooking. Fish sauce provides high in protein as well as minerals and vitamins. It's made from small fish or small shrimp which has been salt-fermented for a long time. Then the juice is extracted and boiled. Good fish sauce should be clear and brownish in color. Add a bit more fish sauce at the end of cooking to adjust to taste and cook a minute longer.
