If you need a dipping sauce but don’t love the strong flavor of Vietnamese fish sauce dipping sauce (Nước Mắm Chấm), you might enjoy sawsawan instead.
What is a Sawsawan?
Sawsawan is a Filipino dipping sauce, and one of the most popular is a soy sauce and vinegar-based mix.
I absolutely love this sauce. It’s also a great option for anyone looking for vegetarian and vegan alternative.
The umami soy sauce base is nicely balanced with vinegar and sugar, while fresh cucumber, shallots, garlic, and red chili peppers add crunch, aroma, and heat.
Enjoy it with fried or grilled foods like roasted crispy pork belly, fried fish, and fried tofu.
It’s a refreshing sauce that cuts through fatty dishes. It’s dangerously good with pork belly, the kind of combination so tasty you won’t notice how much fatty pork you’re eating. So consider yourself warned.
Ingredients & Substitutions
- Soy sauce (Filipino brand like Silver Swan or Datu Puti) – The salt of Asia, salty and packed with umami. Filipino soy sauce has a slightly different flavor than Japanese or Chinese versions, but any light soy sauce works in a pinch.
- Cane vinegar (Filipino brand like Datu Puti) – Clean and sharp. White vinegar or apple cider vinegar are good substitutes, but cane vinegar gives the most authentic flavor.
- Cane sugar – A touch of sweetness to balance the tang. I’m using granulated cane sugar, but you can swap in your preferred sweetener.
- Cucumber – Diced for freshness and crunch. I love using English or Persian cucumbers, using the peel and all. If using standard American cucumbers with thick skin and large seeds, peel them and scoop out the seeds first.
- Shallots – Finely diced for a mild onion flavor.
- Garlic – Adds a sharp bite.
- Tomatoes (optional) – Some version includes chopped up tomatoes, but I’m excluding them here.
- Red chili peppers – I’m using bird’s eye chilies. Use as much or as little as you like, or skip them altogether for a non-spicy version.
How to Make It
Making sawsawan is super easy. Just finely dice the vegetables and aromatics (cucumber, shallots, garlic, tomatoes if using, and red chili peppers).
In a bowl, mix the soy sauce, vinegar, and sugar until the sugar dissolves.
Toss in the diced vegetables and aromatics, stir to combine, and voilà. You’ve got a flavorful dipping sauce in minutes.
Storage
This sawsawan keeps well in an airtight container in the fridge for up to a week. The flavors actually deepen over time, though the cucumber will lose some crunch.
For best results, mix in the cucumber and shallots just before serving if you want it extra crisp.
Pro Tip for Leftover Sauce
Don’t toss it! I love using it to marinate hard-boiled eggs or just spooning it over fried eggs for a savory, hearty breakfast.
I also like using it as a quick Asian-style mignonette drizzle over raw oysters on the half shell or to add flavor to fried chicken that’s otherwise a bit plain.
Filipino Vinegar Soy Dipping Sauce
- Total Time: 10 minutes
- Yield: 1 cup 1x
Description
Tangy, savory, and refreshing, this Filipino vinegar soy sawsawan is a must-try. Pair it with crispy pork belly to cut through the richness, or enjoy it with fried tofu or eggs.
Ingredients
- 2 tablespoons soy sauce (Datu Puti brand preferred)
- 3 tablespoons cane vinegar (Datu Puti brand preferred)
- 2 tablespoons granulated cane sugar
- 1/2 cup finely diced cucumber
- 1/4 cup finely diced shallots
- 1 tablespoon freshly minced garlic
- 3 red chili peppers (thinly sliced)
Instructions
- Mix: In a small bowl, mix the soy sauce (2 tablespoons), vinegar (3 tablespoons), and sugar (2 tablespoons) until the sugar dissolves.
- Add vegetables and aromatics: Toss in the cucumbers (1/2 cup), shallot (1/4 cup), garlic (1 tablespoon), and red chili peppers (3).
- Finish: Stir to combine and enjoy with your favorite protein dishes.
- Prep Time: 10 minutes
- Category: Condiment
- Method: No Cook
- Cuisine: Asian, Filipino, Southeast Asian
