Cucumber Vinegar Sauce Recipe

Elevate your Thai and Vietnamese snacks with this incredibly easy Cucumber Vinegar Sauce recipe! Perfect for dipping fried or roasted foods like corn cakes, spring rolls, and garden rolls, this vibrant sauce is a family favorite, passed down from my daughter's kitchen to yours. This refreshing and tangy sauce is ready in minutes and is a guaranteed crowd-pleaser.

Prep Time 10 mins
Cook Time 30 mins
Calories 225 kcal
Protein 0g
Rating 5.0 (4 Reviews)
Cucumber Vinegar Sauce 47

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cucumber Vinegar Sauce

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How to Make Cucumber Vinegar Sauce

  1. In a small saucepan over medium heat, gently combine 1/2 cup granulated sugar, 2 tablespoons fish sauce, and 1 tablespoon red chili paste. Stir constantly until the sugar is completely dissolved and the chili paste is well incorporated. This should take about 5-7 minutes.
  2. Remove the saucepan from the heat and transfer the mixture to a heat-safe bowl.
  3. Allow the mixture to cool completely to room temperature. This will take approximately 15-20 minutes.
  4. Once cooled, stir in 1/4 cup finely chopped fresh coriander (cilantro) and 1 cup finely diced cucumber.
  5. Taste and adjust seasoning as needed, adding more chili paste for extra heat or sugar for sweetness. Serve immediately and enjoy! For longer storage, refrigerate in an airtight container for up to four days.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

202g

Fat

0g

Carbs

16g