Vietnamese Chili Salt

Ingredients

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

Method

1. Place a small, dry skillet over medium heat. Add 3 tablespoons of chili flakes and toast them gently, stirring continuously with a wooden spoon. You'll know they're ready when the aroma becomes strong and slightly smoky, and the color deepens slightly without burning.
2. Add 2 tablespoons of fine sea salt to the skillet with the toasted chili flakes. Continue stirring for another minute to allow the salt to absorb some of the chili's heat and aroma, ensuring an even distribution of flavors.
3. Sprinkle in 1 tablespoon of garlic powder and 1 teaspoon of cumin. Stir the mixture for an additional 30 seconds. The garlic powder should release a warm, nutty aroma, and the cumin will add a subtle earthiness, indicating the spices are well combined.
4. Remove the skillet from the heat and transfer the spice mixture to a plate to cool completely. This step is crucial to prevent moisture from forming when you later store the blend, which could affect its shelf life.
5. Once cooled, use a mortar and pestle to grind the mixture into a fine, even consistency. Alternatively, you can combine the mixture thoroughly in a bowl, ensuring that the chili flakes, salt, garlic powder, and cumin are evenly distributed.
6. Transfer the Vietnamese Chili Salt to an airtight container, such as a glass jar with a tight-fitting lid. Store it in a cool, dark place, like a pantry or cupboard, to maintain its vibrant flavor and color.
7. For the best aroma and taste, use the chili salt within a few months. This blend will add a spicy, savory kick to your Vietnamese dishes, enhancing their overall flavor profile.