January 31, 2013
Roasted Eggplant and Leek Salad [Photograph: Eric Wolfinger]
Charles Phan's spicy soy sauce is a primary ingredient in the dressing for his Roasted Eggplant and Leek Salad in Vietnamese Home Cooking. It could also serve as a pungent dipping sauce for any number of appetizers.
Reprinted with permission from Vietnamese Home Cooking by Charles Phan, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
serves makes about 1 1/2 cups, active time 5 minutes, total time 5 minutes
- 3/4 cup sugar
- 1/2 cup light soy sauce
- 3 tablespoons distilled white vinegar
- 2 tablespoons roasted chile paste
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In a bowl, stir together the sugar, soy sauce, vinegar, and 1/2 cup water until the sugar has dissolved. Stir in the roasted chile paste.