Go Back
image of small bowl of sriracha sauce

Traditional Vietnamese Sriracha Sauce

This Traditional Vietnamese Sriracha Sauce (also known as rooster sauce, or red sauce) recipe perfectly blends chilies, garlic, and tangy vinegar for a spicy, flavorful condiment great for any dish.
In some versions, you'll need to let it ferment for several days; In this one it will be ready to use, with all flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Sauces
Calories 15 kcal

Ingredients
  

  • 1 pound fresh red jalapeno peppers stems removed and chopped
  • 6 cloves garlic
  • 1 tablespoon fresh ginger peeled and chopped
  • 1 tablespoon lime juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons fish sauce
  • 1/2 cup white vinegar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 2 tablespoons cornstarch

Instructions
 

  • Clean and dry the jalapeño peppers. Remove the stems and seeds and cut the peppers in half lengthwise.
  • Peel and chop the garlic cloves.
  • In a blender or food processor, combine the chopped jalapeno peppers, garlic, and ginger. These ingredients provide the heat and spice, pungent flavor, and a zesty kick to the sauce.
  • Add lime juice, sugar, fish sauce, vinegar, and salt to the blender or food processor.
  • Lime juice adds tanginess, sugar balances the heat with sweetness, fish sauce provides umami and saltiness, and vinegar adds acidity.
  • Blend the ingredients until you have a smooth paste.
  • Optional: Strain the mixture through a fine-mesh sieve, pushing it through with a spatula or spoon. This will remove any large chunks of pepper or garlic and give you a smoother sauce.
  • Pour the paste into a saucepan and heat it over medium heat until it starts to simmer.
  • Cook for about 5 minutes, stirring occasionally.
  • In a separate small bowl, mix cornstarch with water to create a slurry.
  • This will help thicken the sauce.
  • Slowly pour the cornstarch mixture into the saucepan while continuously stirring the sauce. Cook it for an additional 3-4 minutes or until it achieves your desired consistency.
  • Allow the sauce to cool down before transferring it to a sterilized jar or a squeeze bottle. Store the sriracha sauce in the refrigerator for up to a month.
  • Serve the sauce as a condiment or dipping sauce for various dishes, such as pho, noodle dishes, or grilled meats.

Notes

Nutritional Facts (per tablespoon):
  • Calories: 15
  • Fat: 0g
  • Protein: 0g
  • Carbohydrates: 3g
  • Sugars: 2g
  • Sodium: 150mg
*Please note: Nutritional facts may vary depending on the type of peppers and other ingredients used. This is just a rough estimate.
Additional Nutritional info:
  • The chili peppers provide the heat and color of the sauce. They also contain capsaicin, which has anti-inflammatory and pain-relieving properties.
  • The garlic adds flavor and aroma to the sauce. It also has antibacterial and antiviral effects.
  • The salt enhances the taste and preserves the sauce. It also helps to balance the acidity of the vinegar.
  • The vinegar adds tanginess and acidity to the sauce. It also helps to prevent bacterial growth and extend the shelf life of the sauce.
  • The sugar adds sweetness and richness to the sauce. It also helps to balance the spiciness of the peppers.
Keyword Sriracha Sauce