Basic Vietnamese Chili Sauce

2 dried red chilies, stemmed, seeded, and soaked in hot water until soft
2 cloves garlic, minced
1/2 teaspoon brown sugar
2 tablespoons fish sauce
1 tablespoon rice wine vinegar
1 tablespoon lemon juice

Using a mortar and pestle, grind together the dried chilies and the garlic to form a rough paste. Stir in the sugar until well incorporated. Stir in the remaining ingredients.


This Vietnamese chili sauce differs from most Thai hot sauces with its use of dried chilies instead of fresh, yielding a smokier, somewhat softer flavor. Brown sugar also has a mellowing effect.

Taken from this book.
Served with chicken kabobs and grilled sweet potatoes.