Fermented Chili Paste (Tương Ớt Lên Men)

A traditional Vietnamese fermented chili paste known for its tangy, spicy, and umami-rich flavor. Perfect as a condiment to enhance soups, noodles, and grilled dishes.

Steps

1. Wash the chili peppers and garlic thoroughly. 2. Roughly chop the chili peppers and garlic. 3. In a blender, combine chopped chili, garlic, salt, sugar, cooked rice, and water. Blend until smooth. 4. Transfer the mixture to a clean glass jar and cover it loosely to allow air flow. 5. Leave the jar at room temperature away from direct sunlight for 5 to 7 days, stirring once daily. 6. After fermentation, add fish sauce to enhance umami if desired. 7. Store the fermented chili paste in the refrigerator and use as needed.

100g fresh red chili peppers 2 cloves garlic 1 tsp salt 1 tsp sugar 1 tbsp cooked rice (for natural fermentation starter) 50ml water 1 tsp fish sauce (optional)