in Vietnam

Sweet and sour chili dip

updated

Spread the love

Ingredients for 1 servings:

  • 1 piece(s) cucumber(s), only approx. 2cm
  • 1 chili pepper(s), red
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Namjimdäng, goes well with grilled meat or fish

Peel the cucumber and remove the core. Dice the cucumber very finely. Wash, trim, and finely chop the chili pepper. Mix the vinegar with the sugar and salt until dissolved, then stir in the chili and cucumber cubes. Pour the dip into a small bowl.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Goulash soup for parties

Chinese cabbage pan with bratwurst and mustard sauce