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Tuong Ot

A classic smooth hot sauce balanced with garlic, gentle sweetness, and tangy vinegar. Perfect for adding heat to noodle soups, rice dishes, and dipping sauces.

30 minEasyServes 1615 cal/serving

VietnameseSauceStovetop and BlenderVeganVegetarianLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-Free

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Ingredients

  • 1 lb red Fresno peppers, stemmed, diced
  • 8 garlic cloves, peeled
  • 2 tbsp tomato paste
  • 1/4 cup rice vinegar
  • 3 tbsp granulated sugar
  • 1 tsp sea salt
  • 1 cup water
  • 2 tsp cornstarch

Instructions

  1. 1

    Combine 1 lb stemmed, diced red Fresno peppers, 8 peeled garlic cloves, 2 tbsp tomato paste, 1/4 cup rice vinegar, 3 tbsp granulated sugar, 1 tsp sea salt, and 1 cup water in a medium saucepan over medium heat.

  2. 2

    Simmer mixture for 10 minutes until peppers soften completely.

  3. 3

    Transfer mixture to a blender and process until smooth.

  4. 4

    Return purée to saucepan, stir in 2 tsp cornstarch dissolved in 1 tablespoon cold water, and cook 2 minutes to thicken.

  5. 5

    Allow sauce to cool completely before storing in a jar.

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Questions

How do I know when Tuong Ot is done?

Go by the cues in the method rather than the clock. Step 2: cook until peppers soften completely.

Why mix the cornstarch with water first in Tuong Ot?

Step 4 reads: "Return purée to saucepan, stir in 2 tsp cornstarch dissolved in 1 tablespoon cold water, and cook 2 minutes to thicken." Dry starch clumps the moment it meets hot liquid. The slurry in step 4 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for rice vinegar in Tuong Ot?

The entry for Tuong Ot calls for 1/4 cup rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

How hot is Tuong Ot?

Moderately. The heat in Tuong Ot comes from 1 lb red Fresno peppers, stemmed, diced. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I freeze Tuong Ot?

Yes. Refrigerate Tuong Ot in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Serve it with

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