This dipping sauce is characteristic of many of the minority cuisine condiments with the intense spiciness leaning  more towards the lao interpretation than the Vietnamese. It is a good sauce to accompany grilled meats, egg rolls, rice rolls and cabbage rolls.

  • Birds Eye* chillies 10 (mixed red and green)
  • Oil 1 tsp
  • Salt.
  • Fish sauce 1 Tbsp.
  • Water 1½ Tbsp.
  • Vinegar (~1/4 tsp).
  1. Homogenise the chillies pestle and mortar or in a blender.
  2. Add the Fish sauce, Vinegar and optional MSG. Mix it well. Taste and add more salt or Fish sauce if preferred
  3. Serve in a condiment bowl.

  • Bird's Eye* chillies are generally considered as  spicy (hot) chillies so you may wish to reduce this number. Normally to reduce the chillie heat and retain the fruit flavour, you deseed each fruit but with the small size of the  Bird's Eyes it is quite difficult to dissect, so to reduce the number of chillies is really the most practical way to effect this.