PANTRYFLEX

blend · hot sauce

NATIONAL AWARD WINNERPrep 10 min

Sumacroom Tương Ớt

Independent adaptation of a publicly published Andrea Nguyen recipe. Not affiliated with, sponsored by, or endorsed by Andrea Nguyen.

Andrea Nguyen's Sumacroom Tương Ớt, from the published recipe.

Ratio

Ratio by volume: White Vinegar 8 ml, Water 23 ml
White Vinegar 8 mlWater 23 ml

Ingredients

  • Chile — 6 oz medium hot red chile stemmed (170 g)
  • Garlic — 6 cloves
  • Sugar — 1/2 tsp (2 g)
  • Salt — 1/2 tsp (3 g)
  • White Vinegar — 1 1/2 tsp (7.5 ml)
  • Water — 1–2 tablespoons as needed

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Sumacroom Tương Ớt wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 3 national awards

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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 Tương Ớt (Vietnamese Chile Garlic Sauce).

Adapted from a Andrea Nguyen recipe (Andrea Nguyen / Viet World Kitchen).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Andrea Nguyen / Viet World Kitchen (published as “Tương Ớt (Vietnamese Chile Garlic Sauce)”). Full citation lives in Provenance.

Companion jar