Yes, altho you may want to switch to KOH if you want to avoid high sodium concentrations.
NaOH is lye, which is not edible. However, if it is neutralized with an acid, in this case HCl, then it is OK. The mixture of NaOH and HCl in equimolar quantities is salt water. The resulting food might be rather salty, but some people like that. (I would not recommend using KOH because KCl tastes bad.) The trick is to avoid having unequal amounts of the strong acid and strong base, because then the pH will be either too low or too high. So it might be better to use weak acids and bases, especially those that are on the GRAS (generally recognized as safe) list:
https://www.ecfr.gov/cgi-bin/text-idx?SID=e956d645a8b4e6b3e34e4e5d1b690209&mc=true&node=pt21.3.184&rgn=div5
You might use acetic acid or citric acid, for example, as the acid, and ammonium hydroxide as the base, once again being careful to have a near-neutral pH (pH 7) at the end. (By the way NaOH is on the GRAS list. The dose makes the poison.)
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