Hmong Chillie Dipping Sauce (Kua Txob Ntsw Nqaij)

  • Birds Eye* chillies, 10 (mixed red and green) 
  • Oil, 1 tsp
  • Salt.
  • Fish sauce, 1 Tbsp.
  • Water, 1½ Tbsp. 
  • Vinegar, (~¼ tsp).
  • Homogenise the chillies pestle and mortar or in a blender.
  • Add the Fish sauce, Vinegar and optional MSG. Mix it well. Taste and add more salt or Fish sauce if preferred
  • Serve in a condiment bowl.
To reduce the heat of the sauce , reduce the number of chillies. If you are unfamiliar with your chillie tolerance level, then suggest that you start with 2 or 3 chillies and taste. To increase the heat then just add another mashed chillie to the mix.