Muối Ớt (Vietnamese Chili Salt)

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Muối Ớt is Vietnam's chili salt pounded into a vibrant spicy mix. Dip fruits in for a salty kick that'll leave you reaching for more!

Prep Time2

Cook Time3

Total Time5

Course: Appetizer, Dip

Cuisine: Asian, Vietnamese

Servings:

Calories: 10kcal

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!

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.