Recipe For Chili Garlic Sauce (Tuong Ot)


As promised, this is the recipe of tướng ớt, literally spicy dipping sauce in Vietnamese. It’s ultra easy. This sauce is great for dipping and stir-frying. The last time I used this condiment was for my father-in-law’s favorite Asian dish, green beans and tofu stir fry.

It contains the bare minimum ingredients: something sweet, something savory and of course a ton of spiciness. This blend has a delicious garlic flavor.

Every year, my husband Lulu plants an incredible amount of all sorts of chiles. My parents-in-law loves extremely spicy food. Before I got married, I hated spicy food. To be honest, I could barely handle a dash of black pepper, let alone a jalapeno or heaven forbid a habanero. I guess marrying into an Indian family helped my taste buds. I’ve gotten better. I’m learning.

1. Info for Chili Garlic Sauce (Tuong Ot)

  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Servings: 1
  • Calories: 21kcal

2. Ingredients for Chili Garlic Sauce (Tuong Ot)

  • 15 whole fresh red chili peppers
  • 1 tsp grey salt
  • 8 tsp garlic , finely chopped
  • 1 1/2 Tbs sugar cane
  • 3 Tbs rice vinegar
  • 1 tsp corn starch
  • 2 Tbs water

3. Directions:

  1. Pick fully ripened extremely red in color chilis. Wash them. Pat dry them with a paper towel. Remove all stems then roughly slice all the chiles.
  2. Blend the chili peppers, salt, garlic, sugar and vinegar in a mini-prep with about 10 pulses.
  3. Dissolve the cornstarch in water.
  4. Transfer the chili mixture into a saucepan and bring to a a boil. Add the cornstarch liquid. Lower the heat to simmer for about 5-6 minutes. Stir constantly to make sure the cornstarch is properly absorbed.
  5. Place the cooked mixture in a small jar. Let it cool down to room temperature. Store in the refrigerator.

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