Vietnamese Chili Sauce Recipes

HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)

Steps:

• Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
• Turn the blender to high and liquify the remaining contents of the blender.
• Strain the liquified mixture so that you are left with just the juices.
• Add the strained juice and reserved chunky bits to a pot.
• Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.
• Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.
• After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.
• To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.

NUOC CHAM (VIETNAMESE SPICY DIPPING SAUCE)

Steps:

• Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
• Stir lemon juice into the cooled liquid.

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

Steps:

• Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

VIETNAMESE CHILI SAUCE

Steps:

• Mince chilies and garlic finely and place in a mortar.
• Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves.
• Add fish sauce, vinegar and lemon juice, stirring between each addition.
• Variations of this are found in Cambodia, Thailand and other Southeast Asian countries.
• You can fiddle with it endlessly.
• This is a good starting point. The proportions shown here produce what I consider a mildly warm dip.
• I generally use two to six times as many chilies, depending on their strength and how hot I want it.
• Variations: use green serrano chilies instead of dried red ones, lime juice instead of the lemon juice or palm sugar instead of granulated.
• If you make it in a food processor, don't over process. It should have small chunks of each ingredient rather than being a homogeneous liquid.
• The taste is sour and hot, very puckery. It's great with poached or steamed chicken, duck or game hens. Much better with basically bland dishes rather than something like curry which has it's own blend of spices.

NUOC CHAM (VIETNAMESE CHILI SAUCE FOR DIPPING)

Steps:

• Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition.