- Prep-time: / Ready In:
- Makes ⅓ cup
- Serving size: 1 tablespoon
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With a tasty combination of soy sauce (or coconut aminos), rice vinegar, and raw garlic, this savory sauce is pungent with just a hint of tang. Fresh red chile adds pep and maple syrup softens the flavors so they roll beautifully across your palate. Food blogger Anh Tran, aka Veggie Anh, crafted this luscious sauce with hot pot in mind: Check out Tran’s guide to Vietnamese hot pot if you’d like to prepare and serve the full feast! The sauce is also a tasty dipper for Vegan Spring Rolls.
Tips
Gluten-free version: To make this gluten-free, use coconut aminos instead of soy sauce.
By Anh Tran,
Ingredients
- 2 tablespoons reduced-sodium soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon pure maple syrup
- 1 clove garlic, minced
- 1 fresh red chile, finely chopped
- ¼ teaspoon freshly ground black pepper
Instructions
- In a small bowl stir together all ingredients and 3 tablespoons hot water. Taste and adjust seasonings as needed. If the sauce is too thick, add a little more water to thin it.
Per serving (1 tablespoon): 15 calories, 3 g carbohydrates, 1 g protein, 0 g total fat, 0 g saturated fat, 0 g cholesterol, 290 mg sodium, 0 g fiber, 2 g sugar
Note: Nutritional information is provided as an estimate only.
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