Chili powder

ỏ́t màu

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Not often used in Vietnamese cuisine because chili paste, Sriracha chili sauce, and fresh Thai bird chiles are preferred. But the color and heat of powder are necessary for bun bo hue noodle soup. The powder is a blend of chili peppers, cumin seeds, garlic, and salt, but Vietnamese like it to include paprika. Try Richin or Sing Kung brands.