PANTRYFLEX

From Andrea Nguyen's kitchen · Independent / cookbook author, Santa Cruz

blend · hot sauce

NATIONAL AWARD WINNER

Sumacroom Tương Ớt

From a national-award-winning chef

Ratio

WHITE VIN 8WATER 23

Ingredients

  • CHILE170 g
  • GARLIC30 g
  • SUGAR2 g
  • SALT3 g
  • WHITE VIN7.5 ml
  • WATER22.5 ml

Method

  1. This one needs a blender — jar fill-lines aren’t the whole story yet.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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 recipe published by Andrea Nguyen in Andrea Nguyen / Viet World Kitchen.

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FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.