Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
Our Thai fried rice was delicious on its own, but some of us wanted to spike it with something bold. Our solution: jalapeno chilies pickled in fish sauce, lime juice and a little sugar. It’s a milder variation of the typically fiery Thai dressing called nam prik. The chilies and their sauce added a balanced hit of heat, sweet and acid.
jalapeno chilies, stemmed, seeded (if desired) and thinly sliced crosswise
cup fish sauce
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT