1. Place the sugar and vinegar in a preserving pan or large, non-reactive pan and stir over a medium-low heat, until the sugar has mostly dissolved.
2. Tip in everything but the nam pla and stir, until the sugar has dissolved completely. Raise the heat and bring to the boil. Boil vigorously, until the setting point is reached, around 15 minutes. Give it a stir in the last five minutes or so to make sure it’s not sticking to the bottom of the pan. When the setting point is reached, remove from the heat, skim off any scum and stir in the nam pla. Let it stand for five minutes.
Recipe, Debora Robertson
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