Prep 20 mins
Cook 10 mins
This is THE classic sauce in which to dip many Thai or Vietnamese snacks, especially fried or roasted foods such as corn cakes, garden rolls, spring rolls, etc. One of my daughters makes this all the time and I finally wheedled the recipe out of her.
- 1 cup distilled white vinegar
- 6 tablespoons superfine sugar
- 1 -3 teaspoon sambal oelek (red chilies ground with salt) or 1 -3 teaspoon other chili paste
- 1 tablespoon finely chopped fresh coriander (cilantro)
- 2 tablespoons peeled and finely chopped cucumbers
- Combine the first three ingredients in a small pan over medium heat and heat gently until sugar is dissolved and chili paste is thoroughly mixed.
- Remove from heat and pour into a bowl.
- Allow mixture to cool to room temperature.
- Stir in the coriander and the cucumber and serve immediately.
- Or, store in a well-sealed container in the refrigerator for as long as four days.
exactly what i was hoping for when i saw this recipe! i think it's a great food to have on hand to cut the extreme spice of the rest of the thai meal *grin*. can't wait to make it again.
I just make it today. Since I'm pregnant, therefore, sweet, hot and sour is the taste that I crave for. I loved it and I even add some fish sauce into it.
I recently had a dim sum night, and made up three different dipping sauces for the dumplings (say that three times fast!). This was my personal favourite, the cool, crisp cucumbers with the fiery heat of the chili paste- which I added beyond the recommended amount. Even my husband, who was watching very suspiciously as I added 'vegetables' to the sauce was pleasantly surprised, and went back for seconds, and even thirds. A great sauce, that I can see using over and again- thanks.