On stormy days, the cold weather will make many families crave rich, spicy dishes. A bowl of crispy, spicy, flavored fish sauce chili will increase the appeal of any dish.
Accordingly, housewives can make fish sauce with a characteristic spicy flavor, served with food to become a great dish on rainy and stormy days.
Prepare the following ingredients: 200gr red dangerous chili (choose fresh, unpasteurized chili); 150ml delicious fish sauce (s type with a thickness of 35 degrees or more); 150gr white sand sugar; 100ml rice vinegar; garlic, ginger and a few slices of fresh lemon.
The fruit needs to be washed and drained, and can be sliced or left whole with a few long sugar to help the chili absorb the spices quickly. If you want to reduce the spiciness, you can remove the seeds. Peel the garlic, slice; wash ginger, crush gently.
Add fish sauce, sugar and vinegar to a small pot to boil the mixture over medium heat, stir well until the sugar is completely dissolved, the mixture is lightly boiled, then turn off the heat.
Arrange the chili, garlic, and ginger in a clean glass jar that has been steeped in boiling water and dried. Pour the cool fish sauce mixture into a glass jar, so that the entire chili is submerged.
If you want to enhance the flavor, you can add a few thin slices of lemon. Cover and store in a cool place or in the refrigerator. After 3 to 5 days, the chili starts to absorb just enough to enjoy.
fish sauce chili can be eaten with fried eggs - white rice, grilled pork vermicelli, pork rice cake, or used as a dipping sauce to enhance spices for stewed and baked dishes.
Soaked chili with fish sauce should be stored in the refrigerator to be able to use for a long time, about 4 - 5 weeks.
