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.
© 2008 Robert Danhi. All rights reserved.