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Vietnamese Chili Salt 2

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Vietnamese Chili Salt 2

Vietnamese Chili Salt 2 is a staple pantry blend that finds its place at the heart of Vietnamese cooking. Whether you're sitting down for a casual weekday meal or preparing an elaborate feast, this versatile seasoning enhances a range of dishes with its bold and vibrant flavors. Often used as a finishing touch, it brings a taste of Vietnam to your table, transforming even the simplest ingredients into something extraordinary.

Expect a rush of heat from the chili flakes, balanced by the earthiness of cumin and the savory depth of garlic powder, all grounded by fine sea salt. This blend should evoke a sense of warmth and complexity, making it the perfect companion for grilled meats, seafood, or even a bowl of fresh-cut fruit. Let it be your secret weapon in the kitchen, adding a burst of flavor that speaks directly to the Vietnamese palate.

Ingredients

  • 3 tbspchili flakes
  • 2 tbspfine sea salt
  • 1 tbspgarlic powder
  • 1 tspcumin

Method

  1. Begin by placing a small, dry skillet over medium heat. Add 3 tablespoons of chili flakes to the skillet and toast them gently, stirring continuously with a wooden spoon. You will know they are ready when they release a warm, spicy aroma and darken slightly in color, which should take a few minutes.
  2. Next, add 2 tablespoons of fine sea salt to the skillet with the toasted chili flakes. Continue to stir the mixture, allowing the salt to absorb some of the chili's heat and aroma. The salt should turn a light reddish hue, indicating it has picked up the flavors.
  3. Add 1 tablespoon of garlic powder to the skillet, stirring well to combine with the chili and salt. The garlic powder will start to emit a savory aroma, blending with the chili's heat.
  4. Finally, sprinkle 1 teaspoon of cumin into the skillet. Stir the mixture until the cumin is fully integrated and the entire blend is fragrant, with a balanced aroma of chili, garlic, and cumin.
  5. Remove the skillet from the heat and transfer the mixture to a plate or a shallow dish to cool completely. This step ensures that the spices do not continue to cook and potentially burn from residual heat.
  6. Once cooled, transfer the mixture to a spice grinder or a mortar and pestle. Grind the mixture until it reaches a uniform texture, ensuring all components are evenly combined.
  7. Transfer the ground Vietnamese Chili Salt 2 into an airtight container. Store it in a cool, dark place to preserve its freshness and potency.
  8. For the best aroma and flavor, use the chili salt within a few months. This blend will enhance your Vietnamese dishes with its spicy, savory profile.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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