Sweet and Sour Sauce (Sot Chua Ngot)

This dipping sauce seems to be everyone’s favorite–at least in my circle of family and friends.  I have some family members who will not eat egg rolls without this delectable sauce and I serve it almost as frequently as my Fish Sauce Dipping Sauce.  This recipe is really easy and fast to make.  My secret ingredient (well, not so secret anymore) is the use of pineapple orange juice.  It’s the perfect combination of citrus flavors and sugar which is why I don’t add any additional sweeteners to this recipe.  Enjoy!

Watch the video below for instructions.

Ingredients

2 Tbsp cornstarch
1/4 cup water
1 tsp minced garlic
1/4 cup tomato paste
3 Tbsp rice vinegar
2 – 6 oz cans pineapple orange juice
1/8 tsp black pepper

Directions

Combine cornstarch with water and stir until smooth.

In a medium saucepan, add all remaining ingredients.  Heat mixture over low heat, stirring until tomato paste is dissolved.  When sauce starts to bubble, turn off the heat.  Stir cornstarch and water mixture again before pouring into the sauce.  Stir sauce for 1-2 minutes and it should start to thicken.  Allow the sauce to cool for another 2-3 minutes.  The sauce thickens further as it cools.

Pour into dipping bowls and serve with your favorite dishes.  Enjoy this sauce with the Shrimp and Yam Toast.

Yields: 1 1/2 cups

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3 Responses to Sweet and Sour Sauce (Sot Chua Ngot)

  1. Anne February 20, 2015 at 6:07 am #

    Hi Trang,

    The ingredient : 2 – 6 oz cans pineapple orange juice- it means 2 cans of 6 oz?

    • Trang February 21, 2015 at 9:41 am #

      Hi Anne,

      I buy the little cans of pineapple orange juice. They are 6 oz each and I use 2 cans, so a total of 12 oz juice. 🙂

      • Anne February 21, 2015 at 9:44 am #

        Thanks Trang

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