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Vietnamese Green Chili Sauce

Vietnamese Green Chili Sauce for Seafood (Muối Ớt Xanh)

Vietnamese Green Chili Sauce for Seafood (Muối Ớt Xanh) is a cherished dipping sauce from my hometown, Nha Trang. With a delicate balance of sweetness and tanginess, complemented by the aromatic essence of lime leaves, this sauce serves as a refreshing accompaniment to seafood.
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Prep Time: 9 minutes
Course: Condiments
Cuisine: Vietnamese
Author: Cielle

Equipment

  • 1 blender

Ingredients

  • ¾ cup granulated sugar (150g). If you would like to add condensed milk, substitute it with ⅜ cup of sugar (75g) + ¼ cup of condensed milk (80g).
  • ⅓ cup fine salt (50g) (to your taste)
  • 1 tsp MSG (optional but highly recommend)
  • 1 lime leaf
  • ⅔ cup lime juice (160ml) (to your taste)
  • ½ oz Thai green chilies (7g) (to your taste)
  • 2½ oz Korean green chilies (35g) (green peppers, jalapeno...) (to your taste)

Instructions

  • Remove the seeds from the green chilis.
  • Slice the lime in half and squeeze to extract its juice.
  • Detach the stems from the lime leaves.
  • Combine all the ingredients in a blender and blend until smooth.
  • Allow the sauce to rest for about an hour to let the flavors harmonize.

Notes

  • Use fresh lime juice—avoid lime concentrate or bottled juice.
  • My recipe tends to be on the spicier side. To reduce the heat, try a blend of 1/3 Thai chilies, 1/3 Korean green chilies, and 1/3 green bell peppers. Adjust both the ratio and amount of chilies according to your preference.
  • Similarly, adjust the ratio of sugar to salt to taste, as the levels of saltiness and sweetness may vary.
  • Store the sauce in the fridge for up to two weeks.
Tried this recipe?Let us know how it was!