Ingredients for Thai Cucumber Sauce Nam Chim Taeng Kwa
- Rice Vinegar
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 large cucumber, thinly sliced
- Cayenne pepper, to taste
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How to Make Thai Cucumber Sauce Nam Chim Taeng Kwa
- In a small saucepan, combine 1/2 cup white vinegar, 1/4 cup water, 1/4 cup granulated sugar, and 1 teaspoon salt.
- Heat over medium heat, stirring constantly until the sugar and salt are completely dissolved.
- Bring the mixture to a gentle boil, then immediately remove from heat.
- Allow the sauce to cool completely to room temperature.
- While the sauce cools, thinly slice 1 large cucumber. Gently toss the cucumber slices with the cooled sauce.
- Sprinkle generously with cayenne pepper (adjust to your spice preference) before serving. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
325g
Fat
0g
Carbs
27g