Vietnamese Sweet Soy Sauce

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We always have Sweet Soy Sauce in a bottle in the refrigerator and use it on steamed rice, over grilled meats, in stir frys, and with vegetables.

Click on the hyperlink Vietnamese Sweet Soy Sauce to download a printable copy of the recipe.

Vietnamese Sweet Soy Sauce

3 tablespoons Vegetable Oil
3 Garlic cloves, minced
1 Shallot, minced
1/4 teaspoon dried Red Pepper Flakes
1 cup regular Soy Sauce (I use Kikkoman)
1/2 cup dark Soy Sauce
1/4 cup Rice Vinegar
1/2 cup Sugar
1/2 cup Water
1/2 teaspoon Sesame Oil

Heat up cooking oil.

Add minced shallot, fresh minced garlic, and red pepper flakes to the cooking oil. Fry it for about 30 seconds to 1 minute until the garlic and shallot become golden but not burnt. Once it is all fried, remove the shallot and minced garlic and keep the oil in the pan.

Add the dark soy sauce and regular soy sauce to the oil. Add sesame seed oil, rice vinegar, water and sugar and chili peppers; bring the mixture to a boil.  Cook it for about 10 minutes at the simmer until the mixture thickens.

You can keep the Sweet Soy Sauce in an airtight container in the refrigerator.

You will be needing so many little airtight containers, and I have found a way to keep all the lids and containers organized!

{ 6 comments… read them below or add one }

DeniseNo Gravatar December 30, 2014 at 5:35 pm

Hi, I love your site but am having trouble subscribibg on my computer. Is it possible to subscribe me from your end?

RamonaNo Gravatar January 5, 2015 at 3:38 pm

No, I’m sorry that I can’t subscribe for you….exactly what is the error?

Maybe I can help,

LULUNo Gravatar July 15, 2015 at 3:09 pm

Your recipe said Rice Wine but you said rice vinegar. They are different things, no? Which one should I use?

RamonaNo Gravatar July 15, 2015 at 4:21 pm

Rice Vinegar…sorry..

jannybaptistNo Gravatar July 21, 2015 at 12:38 am

I need the recipe for the dark sauce for bahn bieu…the little rice cake in small plates…

thank you

RamonaNo Gravatar July 21, 2015 at 9:16 am

I’m sorry, but I’m not familiar with the dark sauce you are looking for….does it have a specific name?

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