Vietnamese cuisine boasts a vibrant array of flavors, and a crucial element often overlooked is the dipping sauce. Elevating simple dishes to unforgettable experiences, these sauces add depth and complexity. One such essential is Muối Tiêu Rau Răm (Vietnamese Coriander Salt & Pepper), a deceptively simple yet incredibly versatile condiment. Its fresh, herbaceous notes, balanced perfectly with the subtle heat of pepper and the salty crunch of sea salt, make it an ideal accompaniment to grilled meats, seafood, spring rolls, and even fresh vegetables. This isn't just a dipping sauce; it's a flavor explosion in a bowl.
This fragrant blend marries the bright, citrusy freshness of Vietnamese coriander (rau răm) with the familiar comfort of salt and pepper. The result is a harmonious explosion of taste that's both invigorating and addictive. Ready to discover the magic of Muối Tiêu Rau Răm? Let's dive into the simple, step-by-step recipe below to create this essential Vietnamese condiment in your own kitchen.
Tools Needed
- Blender
- Pan
- Sieve
- Large Pot (for water bath, optional)
- Tray
Ingredients
- Vietnamese Coriander (Rau răm): 400g
- Coarse Salt: 150g
- Refined Salt: 350g
- MSG: 50g
- Chili Pepper: 30-100g (adjust to taste)
- Garlic: 80g (about 10 cloves)
- Peppercorns: 50g (or 1/10 the amount of salt)
Step-by-Step Instructions
Step 1. Prepare the Aromatics and Salt
- Grind the garlic using a blender. Wash thoroughly to remove any residue.
- Grind the chili peppers and half of the Vietnamese coriander in the blender. If you don't have a blender, finely chop these ingredients.
- Mix well, then add the remaining Vietnamese coriander and grind until smooth.
- Wash the coarse and refined salt, drain, and dry for 45 minutes to an hour in direct sunlight.
- Roast the coarse salt in a pan, crushing larger grains as you go.
- Add the refined salt and roast for another 2-3 minutes.
Step 2. Roast the Salt and Pepper Blend
- Add peppercorns and stir for 1-2 minutes until dry.
- Add the washed garlic and roast until dry (about 5-10 minutes).
- Alternatively, for a gentler roasting method, use a water bath. Place the salt mixture in a bowl and submerge it in a pot of boiling water. Simmer for 30-45 minutes. If not completely dry, let it air-dry for 4-5 hours in direct sunlight or in an oven.
Step 3. Season and Finish
- Once the salt mixture is completely cool and dry, add the ground MSG and mix well.
Step 4. Store for Later Use
- Store the salt and pepper mixture in a clean, dry jar.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Adjust the amount of chili pepper to your preferred level of spiciness.
- Finely chopping or grinding the ingredients results in a more flavorful end product.
- Using peppercorns instead of ground pepper adds a more intense flavor.
- Add MSG after the salt is completely cool to prevent it from becoming watery.
- Boiling duck eggs with coconut water adds sweetness and flavor.
Nutrition
- N/A
FAQs
1. Can I substitute Vietnamese coriander (rau răm) with another herb?
While rau răm provides a unique flavor, you can try cilantro or culantro as substitutes. The taste will differ, but they'll still offer a herbaceous element.
2. How long can I store the Vietnamese Coriander Salt & Pepper?
Store it in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate it.
With its simple ingredients and quick preparation, Muối Tiêu Rau Răm is a game-changer for any Vietnamese meal or even just a snack. This incredibly versatile dipping sauce elevates the flavors of countless dishes, adding a fresh, herbaceous zing that will leave you wanting more. So, try this recipe and experience the magic of Vietnamese coriander salt and pepper for yourself!