This bright sauce of red chili, garlic, and sugar simmered with vinegar is a classic Thai dipping sauce for spring rolls and fried snacks. Its sweet and spicy balance livens up lighter bites.
Bring the sugar, vinegar, and water to a boil in a saucepan. Make sure the sugar dissolves completely.
Add the finely chopped red chili and garlic. Simmer over low heat for 8–10 minutes, until the sauce thickens slightly.
If desired, stir in the cornstarch slurry (cornstarch mashed with a little water). Stir until the sauce lightly coats the back of a spoon, then season with salt.
Let the sauce cool to room temperature, then serve with spring rolls or fried snacks.
This sauce does not contain common allergens as written; check packaged ingredient labels for other allergens. Stay by the stove while it simmers because the sugar can make the sauce thicken and burn quickly. Start with a small amount of chili and adjust to taste, since heat varies considerably by variety.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
