This Chili Garlic Dipping Sauce is my favourite sauce and I use it for so many things.
It’s fantastic for dipping fresh rice-paper rolls, which are a house staple in the hot summer. And in the winter, for crispy spring rolls. It’s fantastic with Vietnamese-style noodle salads ( aka Bún Ga Nuong since I like mine with chicken).
But I also use it to do a quick fresh pickle on extra vegetables like cucumbers or peppers to add a nice spicy, fresh crunch to sandwiches and salads.
It’s very simple to make and keeps in the fridge for weeks.
- 1/2c rice wine vinegar
- 1/2c sugar (white)
- 4 cloves garlic, minced
- 2 thai chiles (or 3T Korean chili flakes if you don't have fresh chiles)
- mix vinegar and sugar together until the sugar dissolves
- add garlic and minced chiles, mix well.
- This sauce can be served immediately.
- But if you are using dried chiles, it is best left to rest overnight in a non-reactive container. The dried chile flakes will rehydrate and produce a thicker and tastier dipping sauce.
This recipe should be adjusted to your tastes. Add more chiles if you want more kick, or use dried chile flakes if you don't have fresh chiles.
Just remember it's better to use less chili and add more after 30 minutes when the flavour meld together, if it still needs more.