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.
Total time
20 minutes
Cooking time
Preparation time
1 cup


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.


Thai cuisine

Thai pantry

For a non-stove variation, substitute most of the liquid with pienapple juice, and the vinegar with some lime juice.

easy, condiments
sauces, dips, spiced
Thai food recipes
Food in Asia