Young Thailand Hot Sauce
Recipe by user david
A fiery Thai-style dipping/seasoning sauce made with citrus juice, garlic, fish sauce, sugar, and fresh hot chilies.
This is an intensely hot, authentic Thai condiment sauce that balances salty fish sauce with bright citrus and a touch of sugar, then hits hard with fresh chilies and garlic. Serve it alongside (or stirred into) Thai soups, noodles, grilled meats, or rice dishes—use cautiously at first, as it’s meant to be very spicy. Letting it rest helps the flavors meld and gives the sugar time to fully dissolve; adjust heat by adding fewer chilies or keeping the seeds out.
- 1 Tbsp 1 Tbsp garlic, chopped
- 3 Tbsp 3 Tbsp (50 g) fish sauce
- 1 Tbsp 1 Tbsp (12 g) sugar
- 1 Tbsp 1 Tbsp fresh hot chilies, finely chopped, about 6-7 chilies
- 3 Tbsp 3 Tbsp lemon juice or lime juice, juiced
Mix all the ingredients together, stir to dissolve the sugar, let rest for a while, and call the fire department.
Notes
Serves 4 or more.
This is the real thing and must be used with caution. I've seen Thai people dump several tablespoons of it into a single bowl of soup, but that can take some getting used to.
This sauce can rightfully accompany (and complement) all Thai dishes.
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