Thai Sweet and Sour Dipping Sauce

Perfect with Thai fish cakes, and spring (egg rolls) and is ready in 5 minutes!

This is more of a dip than a sauce, so I should have called it Thai dip.

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Now, this isn't the red-coloured sweet and sour chilli sauce that's laden with ketchup, this is a clear dipping sauce but equally tasty - oh and spicy hot!

Thai Fish Sauce

Thai fish sauce (Nam Pla) is available in any good supermarket or over on Amazon - but don't buy it on Amazon unless you really have to as most are overpriced compared to the supermarket.

It's a vital ingredient in Thai red curry recipes.

What is Nam Pla made of?

Nam Pla (fish sauce) is pungent and salty and tastes better than it smells. Thank goodness!

Nam Pla's potency comes from fermented fish (usually anchovies) so be sure not to serve it to any vegetarian guests. 😨

Ingredients in Thai Sweet and Sour Dip

• white wine vinegar

• caster sugar

• water

• Thai fish sauce 

• cucumber

• carrot

• onion

• birds eye chillies

What to serve it with

• Thai fish cakes 

• Spring rolls or egg rolls 

• Sesame Prawn Toasts 

• Fried Won Ton Dumplings 

• Thai Steamed Dumplings

• Chinese Dim Sum 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Thai dipping sauce, Thai sweet and sour dipping sauce, dipping sauce recipe,

dips

Thai

Yield: 4

Author: Jan Bennett

Thai Dipping Sauce

Spicy Thai sweet and sour dipping sauce - perfect with Thai fishcakes.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 50ml white wine vinegar
• 100g caster sugar
• 1½ tbsp water
• 2 teaspoons Thai fish sauce (nam pla)
• 2 inches (5 cm) piece of cucumber - seeds removed and diced very finely
• 2 inches (5 cm) carrot - diced very finely
• ½ a small white onion - peeled and chopped very finely
• 2 red bird's eye chillies - sliced very thinly

Instructions

1. Gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave to cool.
3. Stir in the fish sauce, cucumber, carrot, onion and chillies.
4. Pour into four small dipping saucers and serve.

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