Muoi Ot Xanh (Green Chili Dipping Sauce for Seafood)
Vietnamese dishesSauces and DipsNationwide
Muoi ot xanh gives you a bright green dipping sauce, sharp with chili yet smooth and thick. It suits grilled squid, steamed shrimp and boiled crab equally well. The easiest thing to ruin is the lime, since a few stray seeds turn the whole bowl bitter.
The lime has to be seeded carefully and stripped of its green peel. Green bird's eye chilies with the cores and seeds removed keep the sauce a fresh green rather than a dull one.
This batch weighs about 166g, at roughly 32 calories per 100g.
Method
Wash 50g green bird's eye chilies, 1 lime and 10 kaffir lime leaves, then leave them to drain.
Slice the kaffir lime leaves into fine threads.
Peel the lime, cut it into wedges and pick out every seed.
Pull the cores off the chilies, take out the seeds inside, then chop them fine.
Put the prepared kaffir lime leaves and chilies into a blender with 22.5g kOBE Monk Fruit Blend, 15g salt and 4 pieces of lime, then add 11g kOBE Monk Fruit Blend and 13ml unsweetened oat milk.
Blend until the mixture comes together, stop the machine and spoon the sauce into a bowl to serve.
Tips
Pick out every lime seed, a few left behind turn the whole bowl bitter.
Oat milk softens the heat and gives the sauce a smoother body.
Blend in short pulses rather than one long run, a hot jug dulls the green of the chilies.
kOBE Monk Fruit Blend dissolves slowly, so let the bowl rest for 5 minutes and stir it again before serving.
Use the sauce the day it is made, the green fades with time.
Keeping some of the chili seeds makes it hotter, taking them all out keeps it mild.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.