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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.

Prep Time
9 mins
Course: Condiments
Cuisine: Vietnamese

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

    Cup of Yum
  1. Remove the seeds from the green chilis.
  2. Slice the lime in half and squeeze to extract its juice.
  3. Detach the stems from the lime leaves.
  4. Combine all the ingredients in a blender and blend until smooth.
  5. 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.
  • 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.