Long Dinh chili sauce

Understanding the demand of Vietnamese customer for a more “real” more “spicy” and more “authentic” chili sauce, especially for more premium customers, our company has been researching for more than 3 years different technology of making modern chili sauce. We came to realize that all modern chili sauce can not beat the taste & flavor of hand-made traditional chili sauce (grinding, mixing). However there are many ways of making traditional chili sauce, but we want to find something really special and really unique. At the same time the chili sauce has to be different from all other products in the market, not just spicy and also explosive aroma and delicious taste (balance of saltiness, sweetness and very important is sourness something that other chili sauce does not have)

After a very long & difficult search, we finally found a very special method of making traditional chili sauce in Muong Khuong Prefecture located in the mountainous North West area of Vietnam. In this town, people are using the very old and unique traditional technique of fermenting chili with traditional/ medicinal herb for 12 months, and the result is amazing, a chili sauce like no other, with fantastic chili aroma (the smell is actually a signature that only this method can produce that no other artificial flavor can do) combine with perfect balance of sourness and sweetness, especially very additive to customers who like spicy food.

We decided to adopt this method to our production technology and buy our chili and raw material only from this province. The chili they used is called “ot hiem” – also the most spicy chili fruit in Vietnam. The chili is pre-fermented in local farm for 8-9 months, after that it is further fermented in our factory for 2 months, then packaged in red plastic bottle to protect from direct sunlight (since our product has high natural chili content, the color can be damaged from direct sunlight, unlike other chili sauce use many artificial coloring).

The quality of this product is also adjusted a little bit to suit more wide range customer. And the taste is especially very suitable for eating Pho (both fresh and instant Pho). We actually also used this chili sauce in our upcoming Instant Pho products. This product can be used both as dipping sauce or cooking sauce at home