Vietnamese Spicy Chili Sauce

Tưóng Ớt/đỏ


Preparation info

  • Difficulty


  • Makes


Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Vietnamese restaurants in the USA nearly all feature tall bottles of dazzling orange sauce on the table. It’s actually Thai Sriracha Sauce. Here, I’ve provided a more traditional sauce, which is equally delicious, a bit coarser in texture, saltier, contains no fish sauce, and is not fermented (as its Thai counterpart often is).

Keep this on hand to spice up Phở. I add a touch to the broth, and keep a small dipping bowl on the side for adding zip to beef slices. Lemongrass Chicken Stir Fry with Tamarind benefits immensely from a dash of this sauce. Watch out: it’s habit-forming. Before long, red splashes of this fiery paste will be slathered on your burgers, chicken wings and fries. Like me, you’ll be using it to spice up dressings and marinades too.


  • ¼ cup (¼ oz. / 7 g.) Dried red chilies, remove stems and seeds
  • 16 (¾ lb. or 340 g.) Long red chilies or other hot red chilies, roughly chopped
  • 6 cloves Garlic, roughly chopped
  • tsp. Kosher salt
  • 2 tsp. Granulated sugar
  • 1 cup Water
  • 2 tbsp. Distilled (white) vinegar


  1. Bring all ingredients to a boil in a small saucepan, lower to a simmer, and cook gently for 5 minutes. Remove from heat; cool to room temperature. Puree in blender until very smooth.
  2. Store in refrigerator. Bring to room temperature before serving. Keeps for up to three months, but tastes best within first three weeks.