Much as chicken soup is viewed as something of a home cold remedy in the West, rice noodle soups in Thailand are often earn to ward off colds, hangovers or general malaise. When you face a bowl of noodle and the array of condiments available to season them, you may be prepared to become your own pharmacist, mixing the ingredients to create the right flavour balance and, by implication, to set body and soul right.
- Naam som phrik – sliced green chillies, usually phrik chii faa (sky pointing chilli) or sometimes phrik yuak (banaa-stalk chilli), in white vinegar.
- Phrik naam plaa – phrik khii nuu (mouse-dropping chilli) in fish sauce
- Phrik pon – dried red chilli (usually phrik chii faa), flaked or ground to a near powder.
- Naamtaan – plain white sugar.