Thai bird chile


Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
The most popular—and often only—chile pepper in Vietnamese cuisine, used for extra heat in dishes. The Vietnamese use red and green Thai birds; green is much hotter than red. Chiles have the most heat intensity when used fresh; the seeds should be consumed, never discarded. Serrano peppers or cayenne can be substituted.