Roasted Chili Paste / Nướng ớt

A Home Cooking Staple
Annatto and Sichuan Pepper Are Key

Using Sichuan pepper, hua jiao, to cook delicious Sichuan dishes

Sichuan Pepper, Hua Jiao

This spicy version of Chili Paste is a staple of Vietnamese cooking. It is very intense, so a little goes a long way.  Annatto Seeds and Sichuan Peppers are key to the flavor balance here.

Roasted Chili Paste /  Nướng ớt



1 tablespoon Sichuan Pepperdorns
1 tablespoon Annatto Seeds
1/2 cup Shallots, finely chopped
1/2 cup Vegetable Oil
1/2 cup minced Garlic
1/2 cup Red Pepper Flakes
1/2 cup ground Bean Paste
2 tablespoons Rice Wine
2 tablespoons Sugar
2 ablespoons Soy Sauce


First combine the Sichuan Peppercorns and Annatto Seeds in a spice grinder and grind coarsely.

Next in a saucepan, combine the Shallots and Oil over medium fire and cook.  Stirring frequently,for about 6 minutes, until Shallots are light gold.

Next add the garlic and cook, stirring or about 4 minutes more,, until the Garlic and Shallots are lightly gowned.  Then, str in the Red Pepper Flakes and Peppercorn-Annatto mixture.

Next add the Bean Pste, Rice Wine, Sugar and Soy Sauceand continue cooking, stirring or a minute longer.  Remove from the fire and let it cool.

This sauce could be used with dishes like Lemongrass Chicken — see the link on this site.


Vietnam - Saigon 196- Soupe Chinoise

1 thought on “Roasted Chili Paste / Nướng ớt

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