Mystery Sriracha Hot Sauce In Asian Restaurants- (Scallion Pancakes with Spicy Tuna + Copycat Sriracha Hot Sauce)
Copycat’ing a sesame pancake from Vanessa’s Dumpling House with spicy tuna and veggies. In the past they used to have tuna sesame pancake sandwiches on their menu but it’s not longer available. Today, we’ll be making our own copycat sandwich & hot sauce.
Homemade sesame sandwich with spicy tuna and copycat thin “sriracha” hot sauce and veggies.
Sesame pancake sandwich with veggies and their take out “sriracha” sauce from Vanessa’s Dumpling House, NYC.
Jugs of Oasis white vinegar and jugs with sriracha mixed jugs lined up in Vanessa’s Dumpling House, hmm do they cut their sriracha with vinegar too? I think so.
Forget about Frank’s red hot sauce, this will be your new favorite hot sauce. I use it in everything!
Spicy tuna scallion pancakes with the mystery restaurant Sriracha sauce & kewpie mayo!
If you go to a Asian, Vietnamese or Chinese restaurant (especially dumpling joints, think Vanessa’s Dumplings in New York City), you’ll sometimes see a hot sauce bottle (sometimes in Huy Fong Sriracha bottles) on the tables but they’re much thinner in viscosity than what you buy at the store. At first glance you might ask are these watered down with water?
If you notice that it’s more like a Cholula consistency, much smoother and not as "chunky" or garlic’y as regular sriracha, then it’s likely cut with something but it’s not water, it’s something else that gives it a nice zip and tang!
Then viola, one day I saw a restaurant cut their sriracha bottles with vinegar!
Watch the reel here!
I’ve also seen jugs of white vinegar lined up in the morning at Vanessa’s Dumplings some with vinegar, and some of the same jugs with mixed Sriracha. This leads me to conclude that they likely cut their sriracha with Oasis vinegar since the taste/texture/color is so identical when mixed like the below. And if you’re wondering if the same is done with their soy sauce, I do believe it’s also just cut with the same vinegar but I haven’t played with the proportions yet.
And by the way, this totally makes sense because most hot sauces are distilled with vinegar. So, I ordered takeout that day and grabbed a couple of their to go hot sauces just made.
After numerous trials I figured out the perfect ratio and was able to duplicate it pretty darn close.
Start off with about 40% white vinegar and 50-60% sriracha to your desired consistency and taste!
*Note: This only works with thick and pasty sriracha like Huy Fong Sriracha. If your sriracha is thin already and not thick and unctuous like ketchup, than the ratio’s below won’t work (use much less vinegar).
INGREDIENTS
White Vinegar (5%, I couldn’t find the Oasis Vinegar so I used Heinz)
Huy Fong Sriracha (as per photo above, use this brand for closest taste to Vanessa’s Dumpling House)
PREPARATION
Take an empty bottle and fill it with 40% white vinegar (almost half-way)
Then the other half with Sriracha (leaving about 2” of headspace to top of bottle so you can shake/mix). You can add a little more vinegar or Sriracha to your desired taste/consistency.
It’s pretty much a 50/50 mix so you can start there and add a little more sriracha if its too thin but I find this is a good ratio for myself, I just eyeball it as per reel above. ENJOY!