How to Cook With Hmong Pepper (4 Steps)
Hmong pepper dipping sauce, or kua txob ntsw nqaij, is a spicy relish consumed with many dishes by the Hmong people, an ancient tribe from South China and Southeast Asia. It is prepared using the tiny bird’s eye chile, a hot Thai chile pepper, as its main ingredient. You can make the sauce as hot as you like, or reduce the heat by adding other ingredients. Use the Hmong pepper sauce as a dip for a range of foods, from grilled meats and vegetables to cabbage rolls; or enhance the flavor of soups, rice and casserole dishes with it.
Things You'll Need
- Knife
- Chopping board
- Mortar and pestle
- Bird’s eye chile peppers
- Salt
- Oil
- Fish sauce
- Bowl
Instructions
-
Finely chop a few bird’s eye chile peppers with a knife on a chopping board. Place the chopped chile pepper in a mortar.
-
Add salt and pound the mixture with a pestle. Move the pestle in a circular motion, crushing the chile and salt against the sides of the mortar until you get a coarse paste.
-
Add a little oil and fish sauce to the mixture. Combine the ingredients well with the pestle or with a spoon. If you want to reduce the heat in the sauce, you can increase the quantity of the vegetable oil and fish sauce.
-
Pour the mixture in a bowl and serve as desired.
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