Sweet and sour Thai dipping sauce


Serve as dipping sauce, instead of peanut sauce, with satays, Thai fish cakes, and spring rolls.


4 T vinegar
5 T sugar (level)
1⁄2 c water
1 T Thai fish sauce (nam pla)
1 pce galangal (pelled and grated, 1/2 inch piece)
1 chili pepper (small red Thai chili, thinly sliced)
1⁄3 c carrot (shredded carrot)
2 T peanut butter (optional, roasted peanuts, chopped)


  1. Place all ingredients, with the exception of shredded carrot and toasted peanuts, if using, in a sauce pan. Heat to the boiling point and simmer for 5-6 minutes.
  2. Add carrot and peanuts, if using.
  3. Allow to cool down to room temperature and serve.


There are many variations and esperimenting is the best way to find your particular favorite:

  • Add more sugar, or add less.
  • Add finely chopped garlic.
  • Substitute the small Thai chili with 1 teaspoon sambal oelek; or add red bell pepper, thinly sliced and add a few chili flakes.
  • Substitute carrot with thinly sliced scallions or spring onions, even diced cucumber.
1 cup
Preparation time
Cooking time
Total time
20 minutes