Fermented Chili Paste (Tương Ớt Lên Men)

Name: Fermented Chili Paste (Tương Ớt Lên Men)
Total time: 15 min
Yield: 1 serving
Cuisine: Vietnamese
Ingredients: 100g fresh red chili peppers; 2 cloves garlic; 1 tsp salt; 1 tsp sugar; 1 tbsp cooked rice (for natural fermentation starter); 50ml water; 1 tsp fish sauce (optional)

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15 minTotal time

MediumDifficulty

60kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Fresh red chili peppers Fresh red jalapeños for a milder, less fiery paste.
Cooked rice Cooked glutinous rice, cooled, in the same amount.
Fish sauce Soy sauce for a savory finish, noting it changes the flavor.

Nutrition per serving

Estimated values for 1 serving, 60 kcal

Protein2 g

Carbohydrates10 g

Fat1 g

Fiber 2 g · Sugar 3 g · Sodium 900 mg

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A traditional Vietnamese fermented chili paste known for its tangy, spicy, and umami-rich flavor. Perfect as a condiment to enhance soups, noodles, and grilled dishes.

Vietnamese

Steps

Wash the chili peppers and garlic thoroughly.
Roughly chop the chili peppers and garlic.
In a blender, combine chopped chili, garlic, salt, sugar, cooked rice, and water. Blend until smooth.
Transfer the mixture to a clean glass jar and cover it loosely to allow air flow.
Leave the jar at room temperature away from direct sunlight for 5 to 7 days, stirring once daily.
After fermentation, add fish sauce to enhance umami if desired.
Store the fermented chili paste in the refrigerator and use as needed.

Tips for Fermented Chili Paste (Tương Ớt Lên Men)

Use a jar with plenty of headroom so the paste has room to bubble during fermentation.
A clean, dry spoon helps limit contamination when stirring or serving.
The paste is ready when its aroma is pleasantly tangy and small bubbles may be visible; discard it if you see mold or smell anything putrid.

Drink pairing

A crisp, off-dry Riesling
Its bright acidity and slight sweetness complement the paste’s tang and balance its chili heat.

0% option: Sparkling water with lime

Storage

Refrigerate in a clean, tightly closed jar once fermentation is complete and use within 3–4 days. Discard if mold appears or the paste develops an unpleasant odor.