From Benchawan Jabthong Painter's kitchen · Street to Kitchen, Houston
shake · hot sauce
NATIONAL AWARD WINNERSweet Soy–Vinegar Dipping Sauce
From an award-winning kitchen
Ratio
DARK SOY 45WHITE VIN 45WATER 100
Ingredients
- SUGAR60 g
- PICKLED/FRESH GARLIC60 g
- DARK SOY45 ml
- WHITE VIN45 ml
- SALT12 g
- WATER100 ml
- BIRD EYE CHILE12 g
Method
- Pour to the lines in order (bottom → top): DARK SOY, WHITE VIN, WATER.
- Add finishing notes: SUGAR, PICKLED/FRESH GARLIC, SALT, BIRD EYE CHILE.
- Cap the jar and shake until emulsified.
Provenance
Thai chef of Street to Kitchen in Houston; James Beard Best Chef: Texas 2023. Regional Thai street cooking with seafood and nam pla–lime sauces.
Originally published as Sweet Soy–Vinegar Dipping Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Benchawan Jabthong Painter / StarChefs (published as “Sweet Soy–Vinegar Dipping Sauce”). Full citation lives in Provenance.