Cucumber Dipping Sauce
A Thai Dipping Sauce traditionally served along side Tod Mun Pla (Thai Fish Cakes). Also good with fried, steamed or boiled dumplings.
- 1 c. water
- ½ c. white vinegar
- 3 TB sugar
- 1 tsp. salt
- 1 Thai bird chili pepper, thinly sliced
- 1 Japanese cucumber (seedless), thinly sliced
In a saucepan over medium high heat; bring water to a boil. Remove from heat; stir in vinegar, sugar and salt; stirring until the sugar dissolves. Add chili pepper.
Cool. Add cucumbers.. Also good with fried, steamed or boiled dumplings. Makes 1 ½ cups.