I
got this hot chilli sauce as a gift from my boss and friend, Justine Drake,
when she got back home from Nam. She found it in some obscure little village
somewhere in Vietnam where it was made in a hut by the same family for
hundreds years (or at least that’s what I like to think). The best way to
describe it, is that it's a little like the Malaysian sambal Bajek, a sweet,
salty, slightly smoky, caramelized onion chili like paste. Oh, and hot as hell.
I love it on pretty much anything Asian: added to Thai curries, stirred through
noodles or simply added to stir fries for a little voomah. And the packaging is
pretty cool too, hey?
