Muối Ớt is Vietnam’s ultra addictive chili salt pounded into a vibrant spicy mix! Dip your favorite tropical fruits in for a satisfying salty kick that’ll leave you reaching for more. With just 5 minutes, 3 ingredients and 3 steps, you’ll love having this easy recipe in your back pocket!
The flavor kick you’ll crave
Whenever we have tropical fruits at home, Grandma will take it into her own hands to peel and cut each one in front of the TV. Every piece ends up being a bite-sized medallion that the family can enjoy after school or work.
But when the green mangoes are just a little too sour for a salad and the pineapples slightly too tart for a soup, Muối Ớt saves the day!
As soon as it lands on the table, you can be sure that the green mango slices, pineapple pieces and citrus-packed kamquats won’t be there for much longer. Trust me, it happens all the time at my place.
It’s the combination of sharp salty grains and fragrant chilis that keep your mouth salivating and coming back for more. Mum and Dad love snacking on it with a bowl of fresh fruit while watching their favorite dramas. By the end of the night, there’s always nothing left!
On top of that, it makes a fantastic edible gift. Pack it in a cute mason jar topped with a festive bow and you’ll have a present that your friends and family can enjoy immediately!
Is Vietnamese chili salt the same as Mexican chili salt?
Mexican chili salt (also known as tajín), is a popular seasoning made of ingredients very similar to that of Muối Ớt.
The main difference is that while the Vietnamese version is made using just chili, salt and sugar, traditional Mexican tajín uses lime for a fresh citrus kick.
They’re both great to eat with fruit and vegetables but I find that the zest in the Mexican version also makes it a fantastic addition to snacks like popcorn or chips.
Regardless of which one you love, these simple recipes will make all your fruit dreams come true!
Why this recipe works
- Using a mortar and pestle blends the chili’s oils together with the salt for a deeply infused flavor.
- Fresh chilis provide a beautiful vibrant color as well as a sweet fruity kick.
- A pinch of sugar balances the Muối Ớt so it has the right level of saltiness.
What you’ll need
For the fruit
About the fruit
There are many different types of fruits you can dip Muối Ớt into. The most common ones are green mango, pineapple, ambarella, java apple and kamquat. You can use whichever ones you like for this recipe.
If you live in an area with lots of Vietnamese locals, you might even find that stalls sell the fruit pre-cut and wrapped in plastic wrap with a small sachet of store made chili salt.
For the chili salt
About the ingredients
We use fresh Thai bird’s eye chilis that you can find in Asian supermarkets. You might also know someone who grows them in their garden and is happy to share!
If you can’t find Thai chili, just use any fresh varieties you have available.
How to make this recipe
Use a mortar and pestle to pound the chili until flat.
Pour the salt and sugar in, then pound them through for 2 minutes or until it turns a bright orange.
Serve immediately as is with your favorite fruit!
Recipe FAQs
Ideally, no. By using fresh chilis, the oils will release and soak into the salt. This is what gives it its signature color. Also, the dried version doesn’t have the same sweetness as the fresh ones.
If kept in an airtight container, it will last up to 3 days. Just make sure to scoop it out using a clean spoon when you want to eat some.
Since this is a simple recipe with few ingredients, you can get away with using a thick bowl that can withstand some beating and the back of a utensil like a cleaver. Just mirror the same movements as you would with a mortar and pestle.
Tips for the best results
- Use fresh chili. We often store frozen ones at home for convenience when we want to have it sliced over noodle soups, but freezing them toughens the skin and gives the Muối Ớt an unpleasant texture.
- Use a mortar and pestle. You can make this in a food processor (and it’ll be much quicker if you’re making a large batch), but by pounding it with the pestle it releases the oils that mix into the salt. Processing it will only cut the ingredients finely.
- Opt for good quality salt. If you can get your hands on sea salt, it’ll be a more fragrant saltiness and the rough texture will help break up the chili as it gets pounded.
More street food ideas!
- Bánh Khọt (Vietnamese Mini Savory Pancakes) – Learn how to make these super crispy or creamy and soft, just the way the locals love it.
- Bánh Tráng Trộn (Vietnamese Rice Paper Salad) – You’ll be taken right to the heart of Vietnam’s street food scene with this popular snack often sold in plastic bags.
- Bánh Kẹp (Coconut Pandan Waffles) – Have it after an easy dinner or when you’re back from work and enjoy the smell of freshly baked waffles.
- Curry Fish Balls (咖喱魚蛋) – If you love Hong Kong food, you can’t go past a serving of these served hot on a skewer.
- Taiwanese Popcorn Chicken (鹽酥雞) – Double fry these chicken bites then toss them in a spicy seasoning mix for a delicious finger food!
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Muối Ớt (Vietnamese Chili Salt)
Equipment
- Mortar and pestle
Ingredients
For The Chili Salt
- 1/4 US cup salt
- 1/2 tsp sugar (or to taste)
- 3 chili
For The Fruit
- green mango
- pineapple
- ambarella
- java apple
Instructions
- Use a mortar and pestle to pound the chili until flat.
- Pour the salt and sugar in, then pound them through for 2 minutes or until it turns a bright orange.
- Serve immediately as is with your favorite fruit!
Notes
- Use fresh chili. We often store frozen ones at home for convenience, but freezing them toughens the skin and gives the Muối Ớt an unpleasant texture.
- Use a mortar and pestle. You can make this in a food processor (and it'll be much quicker if you're making a large batch), but by pounding it with the pestle it releases the oils that mix into the salt. Processing it will only cut the ingredients finely.
- Opt for good quality salt. If you can get your hands on sea salt, it'll be a more fragrant saltiness and the rough texture will help break up the chili as it gets pounded.
- We use fresh Thai bird's eye chilis that you can find in Asian supermarkets. You might also know someone who grows them in their garden and is happy to share!
- If you can't find Thai chili, just use any fresh varieties you have available.
- The most common fruits served with the chili salt are green mango, pineapple, ambarella, java apple and kamquat. Use whichever ones you like for this recipe.
- If you live in an area with lots of Vietnamese locals, you might even find that stalls sell the fruit pre-cut and wrapped in plastic wrap with a small sachet of store made chili salt.
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