Muối ớt is a popular seasoning in Vietnam. If you’ve been to Asia, you’ve probably noticed street vendors at every corner, selling fruits accompanied by chili salt packets.
Salt brings out the flavor of the fruit and enhances its sweetness. Vietnamese foods call for chile in almost everything and eating fruits with chile is no exception. It’s currently green mango season, and green mangoes with chili salt is a refreshing starter for a hot summer meal. You can also serve it as a salad; check the tips section for the recipe. It’s called gỏi xoài in Vietnamese.
We’ve been gorging ourselves on mounds of this delicious fruit. It’s very good by itself, but I always add a pinch of chili salt to liven up the flavor. Try chili salt with fruits such as Granny Smith apples, plums or oranges. I guarantee you’ll never go back!
1. Info for Vietnamese Chili Salt: An Exotic Flavor Enhancer for Fruit
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Vietnamese Chili Salt: An Exotic Flavor Enhancer for Fruit
- 1 part salt
- 2 parts sugar
- red Thai bird chiles, to taste
- drops lime juice
- 3 green mangoes
- Wash and stem the Thai bird chiles. Pat them dry with a paper towel. Depending on how you can tolerate the heat, remove and discard the seeds from the chiles. The seeds are attached to a ribbed membrane which where most of the heat of the pepper is. Finely chop them.
- In a mortar and pestle, combine the sugar, salt and red chiles. Drizzle a few drops of lime juice and I macerate for a few hours. The salt will turn a pinkish color.
- Peel and cut the mango into long pieces. Dip the mango into the salt and enjoy!