Chili Salt

Muoi Tieu

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

Synergy of flavors can take simplest combinations and elevate them to new levels. Numerous chili and salt mixtures adorn tables all over Vietnam. Small dishes of chili-salt accompany sliced fresh pineapple. A tiny dip of the luscious fruit into this salty powder makes the pineapple’s flavor really “pop.” This condiment works especially well for the Crispy Pork Belly. Add some coarsely ground black pepper for an earthy kick. Make small attractive piles in small dishes. Add a few wedges of lime for each person to squeeze, when serving chili salt with dishes like grilled shrimp or steamed crabs.


  • 1-2 Thai bird chilies, preferably red, minced
  • 2 tbsp. Kosher salt


  1. Combine in mortar and pestle or spice grinder combine salt and chilies and grind until a red powder is created.