Charles Phan's Spicy Soy Sauce

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated Aug. 30, 2018
Photograph: Eric Wolfinger

Charles Phan'sspicy soy sauce is a primary ingredient in the dressing for hisRoasted Eggplant and Leek SaladinVietnamese Home Cooking. It could also serve as a pungent dipping sauce for any number of appetizers.

Reprinted with permission fromVietnamese Home Cookingby Charles Phan, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Facts

Active:5 mins
Total:5 mins
Makes:1 1/2 cups

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  • 3/4 cup sugar
  • 1/2 cup light soy sauce
  • 3 tablespoons distilled white vinegar
  • 2 tablespoons roasted chile paste

Directions

  1. In a bowl, stir together the sugar, soy sauce, vinegar, and 1/2 cup water until the sugar has dissolved. Stir in the roasted chile paste.