Category:
Condiments + Spice Blends

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Chef Louis Singh, Dish a Licious

My mom, being Vietnamese, doesn't really have a sweet tooth. In fact, most times dessert in our house was just fruit, often accompanied by a savory-sweet Vietnamese chili salt. The dish is simple to make, and a terrific example of the salty-sweet-spicy trifecta that pervades Vietnamese cuisine. Try it with crisp Fuyu persimmons, green mangoes, grapes or any slightly acidic fruit. I even enjoy it on watermelon.

For 1 Person(s)

1 (or more) red Thai chilies, depending on how hot you like it
2 tablespoons kosher or sea salt
4 tablespoons sugar
A few drops of lime juice

Fuyu Persimmon with Vietnamese Chili Salt Directions

Chop the chilies finely (remove ribs and seeds for a less fiery salt).

Put the salt, sugar and chilies into a mortar and pound to combine.

Add the lime juice to moisten the mixture. You can enjoy it immediately, but it’s best after it sits and all the flavors meld, creating a nice, pink-tinted dipping salt.

Slice ripe Fuyus and serve with chili sauce on the side.