shake · dressing
NATIONAL AWARD WINNERPrep 5 minIrondock Garlic Vinegar
Independent adaptation of a publicly published Andrea Nguyen recipe. Not affiliated with, sponsored by, or endorsed by Andrea Nguyen.
Garlic Vinegar from a national-award-winning chef.
Ratio
Ingredients
- Garlic — 2 cloves, smacked with the broad side of a knife
- Thai Chile — 2 Thai chiles or 1 large serrano, partially split lengthwise
- Rice Vinegar — 1/4 cup unseasoned Japanese rice vinegar (60 ml)
- Water — 1/2 cup (120 ml)
Method
- Pour to the lines in order (bottom → top): Rice Vinegar, Water.
- Add finishing notes: Garlic, Thai Chile.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
2 kitchens · 0 stars · 3 national awards
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First run is small.
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Provenance
Vietnamese cookbook author based in Santa Cruz; James Beard Award for The Pho Cookbook. Teaching and published recipes-not a restaurant chef-cover nuoc cham, pho, and Viet technique.
Originally published as Garlic Vinegar (Giấm Tỏi).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from The Pho Cookbook (Ten Speed Press) via jamesbeard.org (published as “Garlic Vinegar (Giấm Tỏi)”). Full citation lives in Provenance.