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Vietnamese Sriracha Sauce - Part 1 - Introduction

Ramona.Werst's picture
  Fresh red pepper 1⁄2 Pound, coarsely chopped (Fresno Variety)
  Garlic 2 Clove (10 gm)
  Kosher salt 1 Teaspoon
  White vinegar 1 Cup (16 tbs)
  Palm sugar 2 Tablespoon

Wash the peppers, cut in half, and take out the seeds. Quarter them and set aside in bowl.
In a saucepan, place the chopped Fresno peppers and start to heat at medium high.Add the fresh garlic, kosher salt, palm sugar, and white vinegar.
Palm sugar is actually made from the sap of a palm tree.
Bring to a rapid boil and boil for about 5 minutes, transfer to a bowl and set aside. Cool at room temperature.
Pour into a food processor and puree it for 5 minutes. If it is too thick you can add a little bit of water. Try first without water.
After you puree it for 5 minutes, you will have a thick sauce texture.
Pour sauce into a wire mesh strainer, use a wooden spoon and get as much of the liquid to go in the cup. Discard the pulp. Put sauce in an airtight container in the refrigerator overnight.
Use Sriracha sauce sparingly. You only use a little sauce to add flavor to your favorite dishes.
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Recipe Summary

Difficulty Level: 
Side Dish
Jalapeno, Vegetable
The Vietnamese Sriracha Sauce is one of the best dipping sauce, especially if you prefer spicy Asian sauces. While it is available in stores, it is always better to make a fresh batch at home, and the task isn't cumbersome at all! Follow this 5 Part video as Ramona Werst shares details on how to make the perfect sauce. Part 1 is all about introduction to picking the right chillies and peppers.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 24 Calories from Fat 1

% Daily Value*

Total Fat 0.09 g0.14%

Saturated Fat 0.01 g0.04%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 240.9 mg10%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.62 g2.5%

Sugars 4.6 g

Protein 0.38 g0.76%

Vitamin A 17.8% Vitamin C 61%

Calcium 0.8% Iron 1.1%

*Based on a 2000 Calorie diet


Vietnamese Sriracha Sauce - Part 1 - Introduction Recipe Video