Fish Sauce with Hot Chiles

You might say that we are addicted to nam pla prik. We don’t need to have it on the table at every meal (though it does end up there most of the time), but it does at least have to be in the refrigerator. For many years we have kept a constant supply on hand in a plastic container with a tight-fitting lid. If we run low on fish sauce, we simply pour more in; and if we run low on chiles, we buy some fresh bird chiles, chop them, and toss them in. (Sometimes we buy serranos or jalapeño