Name: Vietnamese Spicy Chili Sauce
Yield: Makes 2 cups
Cuisine: Vietnamese
Ingredients: 1½ tsp. Kosher salt; 16 (¾ lb. or 340 g.) Long red chilies or other hot red chilies, roughly chopped; 1 cup Water; 2 tsp. Granulated sugar; ¼ cup (¼ oz. / 7 g.) Dried red chilies, remove stems and seeds; 6 cloves Garlic, roughly chopped; 2 tbsp. Distilled (white) vinegar

Preparation info

Makes
2

Difficulty
Easy

Appears in

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