Roasted chili paste

  • Servings : NA
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

This is a basic roasted chili paste  used in Vietnamese cooking. It serves as a more refined and tasty alternative to using raw chilli paste.


  • 1 tablespoon peppercorns
  • ½ cup finely chopped shallots
  • ½ cup vegetable oil
  • 1/4 cup finely minced garlic about 8 cloves
  • ¼ cup Chilli flakes
  • 1/3 cup soybean paste
  • 2 tablespoons rice wine
  • 2 tablespoons sugar
  • pinch of red food colouring


Step 1

Combine the pepper-corns and red food colouring in a spice grinder (or use a mortar and pestle) and grind coarsely. Set aside.

Step 2

In a small saucepan, combine the shallots and oil over medium heat and cook, stirring frequently, for about 6 minutes, until the shallots are light gold.

Step 3

Add the garlic and cook, stirring frequently, for about 4 minutes longer, until the garlic and shallot are lightly browned.

Step 4

Stir in the red pepper flakes and the peppercorn mixture, mixing well. Add the wine, sugar, and soy sauce and continue cooking, stirring for 1 minute longer.

Step 5

Remove from the heat and let cool completely. Use immediately, or transfer to an airtight container and refrigerate for up to 3 months.

My Notes


Vietnamese Home Cooking by Charles Phan

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