XO Sauce

Name: XO Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (360 ml)
Cuisine: Asian
Ingredients: 1/2 cup small dried shrimp (60 g) Dried Shrimp; 1/3 cup dried scallops (40 g) Dried Shrimp; 2 cups boiling (soak; drain) (480 ml) Water; 14 g Salami; 8 cloves Garlic; 1 medium coarsely chopped (40 g) Shallot; 1/2-inch piece peeled sliced (8 g) Ginger; 2 Tbsp (30 ml) Soy Sauce; 1 1/2 tsp (3 g) Red Pepper; 1 1/2 tsp (6 g) Sugar; 1 1/4 cups (1 cup for sauce + 1/4 cup cook) (300 ml) Rice Bran Oil

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

CONDIMENT · GREEN BEANS, RICE & NOODLES

A condiment for green beans, rice & noodles.

Pim Techamuanvivit's XO sauce for green beans, noodles.

On the jar

GINGER-SOY

Method: stove
Yield: about 1½ cups
Ingredients: 11

Stove sauce. Cook from the recipe

Ratio

Water 480 mlSoy Sauce 30 mlRice Bran Oil 300 ml

Ingredients

Dried Shrimp1/2 cup small dried shrimp (60 g)
Dried Shrimp1/3 cup dried scallops (40 g)
Water2 cups boiling (soak; drain) (480 ml)
Salami14 g
Garlic8 cloves
Shallot1 medium coarsely chopped (40 g)
Ginger1/2-inch piece peeled sliced (8 g)
Soy Sauce2 Tbsp (30 ml)
Red Pepper1 1/2 tsp (3 g)
Sugar1 1/2 tsp (6 g)
Rice Bran Oil1 1/4 cups (1 cup for sauce + 1/4 cup cook) (300 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

XO Sauce wants a whisk and a stove. Make it from this page.

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

4 kitchens · 4 stars · 4 national awards

Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
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Jaew★ STARRED KITCHENOn the jar: JAEW
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Provenance

Thai chef of Michelin-starred Kin Khao in San Francisco; also opened Nari and later became chef–partner at Quince. Fish sauce–lime dressings and southern Thai curries.

Adapted from a Pim Techamuanvivit recipe (Pim Techamuanvivit / Food & Wine).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Pim Techamuanvivit / Food & Wine (published as “XO Sauce”). Full citation lives in Provenance.

Companion jar