Cucumber Vinegar Sauce

"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."
 
Download
photo by skat5762 photo by skat5762
photo by skat5762
Ready In:
30mins
Ingredients:
5
Yields:
1 1/2 cups
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I originally skipped past this recipe a couple of times based on the picture, which appears to show onions. The sauce I was trying to make is a favorite in Vietnamese restaurants, and does NOT have onions. Upon closer examination, I discovered this is, indeed, the correct recipe. Not sure why the picture makes it look like onions, though? Perhaps just a very pale cucumber?
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
Advertisement

RECIPE SUBMITTED BY

I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating. I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids. Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em. A month off? Visit the kids!! After that? Maybe, just maybe, update my web page.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes