Making chili soaked in fish sauce for long-lasting, no foam - Mytour

Chili soaked in fish sauce is a popular condiment in many Vietnamese households. To make this dish with the right flavor, you need to choose good fish sauce, balance the proportions, and distill carefully. Below is the simplest and most successful way to make chili soaked in fish sauce. 

1. Overview of chili soaked in fish sauce

Chili soaked in fish sauce is prepared to serve the cooking process. You can use it to make fish sauce with a spicy flavor. It can also be used as a seasoning for braised and stir-fried dishes, which is extremely convenient. The dish sounds simple, but if you don't know how, it's easy to make the fish sauce foam and ruin the texture. Especially, it doesn't last long; if you make a large quantity, it can be costly and wasteful. To learn how to soak, record the proportions and formula of Mytour right below.

2. How to make delicious chili soaked in fish sauce

To make delicious chili soaked in fish sauce, besides adjusting the proportions, you must choose the right fish sauce and carefully select the peppers. Then follow the ingredients and recipe below:

Ingredients:

• Fish sauce base: 1 cup
• Bird's eye chili: 50g
• Red chili: 50g
• Garlic: 1 clove
• Sugar: 2 teaspoons
• Water + 1/2 teaspoon salt
• Glass jar

Execution Steps

Step 1: Use clean water, dissolve 1/2 teaspoon of salt, remove the stems of the peppers, soak them in the salted water to clean thoroughly. Then rinse 1 - 2 times with clean water and let them dry.

Step 2: Boil about 400ml of water, put the peppers in a small bowl and pour boiling water over them, blanch for about 2 - 3 minutes. This step will help maintain the color of the peppers even when soaked in fish sauce for a long time without foaming.

Step 3: Bring a pot to the stove, add 2 teaspoons of sugar, 1 cup of fish sauce. Usually, with this recipe, the fish sauce does not need to be precise, you can estimate it based on the glass jar you prepared. However, if it's your first time, you should use the right proportions.

Step 4: Boil the fish sauce and sugar mixture. Pay attention to only boil until the fish sauce and sugar are dissolved, do not boil for too long, which can cause the sauce to evaporate and thicken again. To avoid this situation, you can use a low flame right from the start.

Step 5: Ensure the peppers are completely dry, peel the garlic and cut it into thin slices lengthwise. Place the garlic and peppers in a glass jar, pour the fish sauce mixture over them, and cover tightly with a glass lid. That's it, you have completed the simplest way to make chili soaked in fish sauce.

See also: How to make Korean mixed noodles sauce

3. Standard finished product 

Delicious chili soaked in fish sauce maintains the pure salty taste of the fish sauce, with a hint of spiciness from the essence of chili. The fish sauce after soaking will not foam or have any unpleasant odor. After making it, you can store it outside or in the refrigerator. Note that when taking it out, you should use clean spoons or pour it directly into a bowl. With chili soaked in fish sauce, you can use it to make dipping sauce or as a seasoning for other dishes.

4. Some notes on how to make chili soaked in fish sauce

In addition to the above method, you also need to remember some of the following notes to make the dish more delicious and preserve it longer.

• Immediately after soaking, you should wait for 1 - 2 days before using it. Depending on the amount of fish sauce you soak, you can use it for 1 - 3 months.
• The fish sauce chosen must be of good quality, premium fish sauce, the more concentrated, the better, to preserve well without spoiling when soaked with garlic, chili, and other spices.
• You can use any type of chili, not necessarily just mix two types as in the above recipe. When making chili soaked in fish sauce, you should not cut it, as it makes the sauce spicy again and cannot be preserved for long.
• Do not soak the chili when it's still wet because it will make the chili easily spoil, shrink, and gradually lose its original fresh color, causing the fish sauce to foam and not last long.
• When soaking, make sure the glass jar is clean and free of bacteria and not wet. You can use a plastic jar, but before soaking, sterilize it with warm water.
• After some time of use, you can add more fish sauce or chili. However, the next time you use it, you should not use it for too long, so instead, you can soak a new jar.
• Water is the cause of chili soaked in fish sauce foaming, so during the cooking process, you must ensure that no water gets inside or any ingredient absorbs water.

Above is the simple way to make chili soaked in fish sauce, which Mytour wants to share with you. Wish you success with this recipe. And don't forget to follow the page for more delicious cooking recipes and restaurants!

You might be interested:

• Reveal the simple way to make fried chicken sauce

• 2+ ways to make shrimp paste stir-fried with meat to eat with rice