Tương Ớt Tỏi (Vietnamese Chili Garlic Sauce)

  • Author: Kim Bao


A quick and easy Vietnamese sauce.  Once you learn how easy it is to make this, you’ll never buy store bought Tương Ớt Tỏi again!  Two methods will be shown here.  One is fermented and the other one is not.  Let’s get started!



  • 8 ounces of thai bird chili peppers, or your favorites….
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 2 tablespoons of apple cider vinegar
  • 3 cloves of garlic
  • 1 teaspoon baking soda


For fermenting:

  • 8 ounces of thai bird chili peppers
  • 3 cloves of garlic
  • 1 teaspoon salt
  • 1 teaspoon baking soda


  • Take the baking soda and dissolve in two cups of water.
  • Soak the peppers in the baking soda solutionn for 5-10 minutes
  • Make sure to dry the peppers in a paper towel
  • Using a food processor or mortar and pestle, blend or grind up the peppers with all of the ingredients for whichever method you’re choosing.
  • If you’re fermenting, leave an inch worth of head space above the peppers and place on the countertop away from the sun.  Leave it for 7-10 days, and then transfer it to the pantry until ready to use.
  • Once opened, place the peppers in the fridge.  This will last for almost a year!
  • If not fermenting, place the minced peppers in a jar and place in the fridge.  Should be ready to eat in a few hours.


*Baking soda is a life saver! If you get chili oil on your skin, make a paste to wash out the oils.

*After processing, stand back when you open the lid so the smell of the peppers don’t make you cry!