Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

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It can be seen on many Vietnamese restaurants’ tables. It’s a blend of fresh chilies, garlic, and vinegar combined and coarsely puréed (or, in Vietnam, pounded in a mortar). It’s the perfect cure for bland soup, which is one of the many dishes it’s stirred into on Vietnamese tables. Vietnamese: ớt tỏi băm