Ingredients
- 6 red Thai chilies, chopped
- 3 garlic cloves, chopped
- 180 ml rice vinegar
- 120 ml water
- 150 ml Québec maple syrup
- 1 tbsp fish sauce
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1/4 tsp salt
Method
- Blend chilies, garlic, vinegar, water, maple syrup, fish sauce, and salt until mostly smooth.
- Pour into a saucepan and simmer for 15 minutes.
- Whisk in the cornstarch slurry and cook for 2 minutes until translucent and thick.
- Cool before serving with spring rolls, grilled poultry, or fried fish.
Conversion and rationale
Original sweetener (classic version): 180 g palm sugar
Conversion used: Replace the palm sugar with 150 ml maple syrup and reduce the water by 60 ml; no oven adjustment is needed.
Why Quebec maple syrup: Maple supplies the syrupy body and caramel depth expected from palm sugar while allowing the chili and vinegar to stay prominent. It is a practical North American adaptation of a Thai condiment.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →