A fun video recipe for sốt muối ớt xanh (green chilli sauce), a little-known but delicious seafood sauce that hails from Nha Trang on Vietnam's central coast.
It's usually served with tôm nướng muối ớt (prawns barbecued with salt and chilli), but it's also a great dip for a whole range of other foods, including pizza!
As we do on all Saigon Supper Club cookalongs, we Zoomed into Vietnam to see local life.
Barbara usually hosts the cookalongs in Melbourne, and links to Vu in Vietnam, who gives a virtual tour of a local foodie place of interest.
Sốt Muối ớt Xanh (Green Chilli Sauce) Recipe
(For those who found the instructions in the video a little too quick.)
- 10 kaffir lime leaves
- 1.5 tbsp condensed milk
- Juice of one lemon or lime
- 50 g green chilli
- quarter of a green capsicum (only if your blender needs more bulk to blend properly)
Method: Finely slice the lime leaves, discarding the central stem. Roughly chop the chillies. Put all ingredients in a blender and zap until you have a smooth green paste. (Might be a good idea not to breath in when you take the lid off. Chilli oil can be powerful stuff!)
And finally, some sốt muối ớt xanh chef-talk from Chef Calvin Bui, who joined Vu at the little seafood joint near the Saigon Zoo where Barbara and Vu first discovered this fabulous dipping sauce.