Chilli Preserved with Ginger

March 26, 2021

Chilli Preserved with Ginger © kvalifood.com

A Vietnamese preserved chilli condiment - red chillies steeped in a hot, sweet-sour brine with ginger, lemongrass, and peppercorns. It needs a few days to develop flavour before serving. Use it alongside hot soups, spicy-sour sauces, or any dish that benefits from a sharp chilli hit with aromatic depth.

Ingredients

6½ oz (200 g) Red chilli
2½ oz (100 g) Ginger
3 Lemongrass sticks
¼ oz (5 g) Black peppercorn
¾ cup (5 cl) White rice vinegar
3 tbsp Nuoc mam
2 tbsp Sugar

Directions

Slice the ginger thinly. Slice the lemongrass into short pieces.
Combine the sugar, white rice vinegar, and nuoc mam in a saucepan with enough water to fill a bowl. Bring to a boil.
Add the sliced ginger, black peppercorns, and sliced lemongrass to the boiling liquid.
Place the red chillies in a heatproof jar or bowl. Pour the hot brine with aromatics over the chillies.
Let cool, then cover and refrigerate. Allow to marinate for at least a few days before using.