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Basic Vietnamese Chili Sauce by Jennifer Malott Kotylo

2 dried red chilies, stemmed, seeded, and soaked in hot water until soft

2 cloves garlic, minced

½ teaspoon brown sugar

2 tablespoons fish sauce

1 tablespoon rice wine vinegar

1 tablespoon lemon juice

Using a mortar and pestle, grind together the dried chilies and the garlic to form a rough paste. Stir in the sugar until well incorporated. Stir in the remaining ingredients.

Yields approx. ¼ cup

This Vietnamese chili sauce differs from most Thai hot sauces with its use of dried chilies instead of fresh, yielding a smokier, somewhat softer flavor. Brown sugar also has a mellowing effect.

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  4. Basic Vietnamese Chili Sauce
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