Total Time
Prep 10 mins
Cook 20 mins

This is similar to the orange type of sweet/hot sauce with flecks of hot pepper in it used in many Asian dishes and sometimes as a condiment or dipping sauce. Cheaper than buying retail (a major brand is Mae Ploy) and tastes just as good.

Ingredients Nutrition


  1. Remove stems from chillies (leaving seeds in is optional) and place chillies and peeled whole garlic in a mortar and grind into a paste (some pieces of the chillies can remain visible).
  2. Or alternately, you may place in a small spice mill set on pulse.
  3. Combine ground garlic/chilli mixture with fish sauce, rice vinegar, water and sugar in a small saucepan, and whisk together.
  4. Set heat on medium, and bring to a boil.
  5. Reduce heat to low, and cook, stirring, until mixture has thickened and lightly coats the back of a spoon, about 15-20 minutes.
  6. Allow to cool, and store in a sealed container in the refrigerator until used.


Most Helpful

great.... and none of the additives

Dropbear December 15, 2006

I had dried hot chilli flakes and used about a tsp of that instead of the fresh chillis and am absolutely delighted with the sauce.... although I would have liked it to thicken up a little more than it did... the flavour is great and it is working well in my recipes. (It probably wouldn't work as well as a dipping sauce though because of the consistency).

CathWithKids January 16, 2005

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