For about 6 months from late 2003 into 2004 I worked as a cook at Cha Fahn, a tea room that also served food. Although Cha Fahn went out of business several years ago, I still have fond memories of the time I spent cooking there (I’ll write more about this soon).
When we first opened, the menu featured an array of small open-faced tea sandwiches, dim sum, larger lunch-sized sandwiches, and a handful of entrees suitable for lunch or dinner. The dim sum was always popular, and the sauce we served with it was outstanding – many customers asked for the recipe. It’s actually blissfully simple to make – just mix equal parts soy sauce and vinegar, then add small amounts of sesame oil and sriracha (chili sauce). It’s a versatile dipping sauce that goes perfectly with dim sum but can also be used as a marinade, a condiment to drizzle over vegetables, or, my personal favorite, salad dressing!
This is a modified version of what we served at Cha Fahn.
- ¼ C. soy sauce
- ¼ C. black vinegar
- 1 Tbsp. sesame oil
- 1 tsp. Sriracha (for a spicier sauce use 2 tsp.)
- sliced scallions for garnish (optional)
- Combine all ingredients in a bowl and whisk it all together. Done!