Sweet and sour Thai sauce, goes well with any Tet dish

(Dan Tri) - Sweet and sour Thai sauce is chosen by many housewives because of the harmony between the four elements of sour, spicy, salty, and sweet. With only 30 minutes of preparation, housewives can mix more than 1 liter of dipping sauce to eat throughout Tet.

In Thai sauce, fish sauce is the key ingredient that creates the characteristic salty taste, combined with sugar to bring a light, not too harsh sweetness. A little fresh lemon juice or vinegar creates balance, bringing out the fresh taste of the dish. The indispensable ingredient of the sauce is chili, the spice that creates the characteristic spiciness that helps "awaken" the taste buds. During Tet, Ms. Bui Thi Hoa (32 years old, self-employed, living in Hanoi) often mixes the sweet and sour Thai sauce in advance and stores it in the refrigerator for convenient use when needed.

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"Sweet and sour Thai sauce is suitable for dipping chicken feet, pig ears, beef tendons, beef hooves, seafood, boiled meat, grilled meat, grilled seafood, grilled ribs...", Ms. Hoa said. The recipe for making sweet and sour Thai sauce below was consulted by Ms. Hoa from many sources, then seasoned according to her own taste. Ms. Hoa said that this is a way to have a delicious, quick and time-saving dipping sauce during the Lunar New Year when the density of parties and eating is dense.

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Ingredients: - Chili peppers (if you don't like spicy food): 4-5 - Onions and garlic, 5 bulbs each, peeled - If you like spicy food, you can add chili peppers to taste - Good fish sauce: 1 small bowl - Sugar: 2 small bowls - Tamarind for sauce: 200g - Korean chili powder: 2 cups of fish sauce (Korean chili has a beautiful color and is not spicy). How to make:

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- Puree onion, garlic, and chili. - Soak tamarind in hot water, squeeze it, then filter to get the juice, discard the pulp. The finished product will yield about 2 small bowls of tamarind juice.

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- Fry onions, garlic, and chili until golden brown.

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- Add sugar and tamarind juice and bring to a boil. - Next step, add fish sauce and chili powder, bring to a boil, skim off the foam and cook over medium heat for 5 minutes then turn off the heat.

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- Season to taste. - Let cool completely, then put in a bottle, store in the refrigerator for later use. With the above ingredients, the finished product is 4 bottles of dipping sauce, each bottle is 300ml.

Photo: Hoa Bui

Dantri.com.vn

Source: https://dantri.com.vn/tet-2025/nuoc-sot-thai-chua-ngot-mon-tet-nao-cham-cung-hop-vi-20241215211955800.htm