Chilli Preserved with Ginger
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.
Notes
- Serve as a condiment alongside soups and spicy-sour sauces.
- The longer it sits, the more the flavours meld together.
See Also
Coconut and Chilli Jam Dressing (Nước sốt dừa và tương ớt)
Chilli Oil (Dầu ớt)
Sa Tế — Vietnamese Lemongrass Chilli Oil (Ớt Sa Tế)
China Sea Seaweed Chutney
