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Discover hot sauce and fish sauce recipes, along with delicious Vietnamese dishes, with CHIN-SU.

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Homemade garlic hot sauce made with red chilies, fresh garlic, vinegar, and seasonings in a glass jar

Recipe

Garlic Hot Sauce Recipe: Homemade Chili Garlic Sauce

A garlic hot sauce recipe needs just five ingredients: fresh red chilies, plenty of garlic, white wine vinegar, a little sugar, and salt, blended smooth and then simmered for about 10 minutes. What you get is a chili garlic sauce, the thick, chunky condiment with Vietnamese roots that many cooks know from the jar in the Asian aisle, where garlic leads instead of hiding in the background. Made with Fresno chilies, it lands at a medium heat close to a jalapeño. You also get to pick the texture: keep it thick like a chili paste for cooking, or loosen it into a pourable garlic hot sauce for the table.Your whole batch is ready in under 30 minutes and makes about 1 cup. Here, CHIN-SU shares a from-scratch garlic hot sauce recipe, the swaps that change its heat and garlic flavor, and the best ways to use it, plus how to store your jar so it stays fresh.

Coney Island hot dog topped with finely textured beef chili sauce, yellow mustard, and chopped onions in a soft bun

Recipe

Homemade Hot Dog Sauce Recipe: Coney-Style Beef Sauce

The hot sauce for hot dogs at American hot dog stands is usually a spiced meat sauce, not a bottled pepper sauce, and the best-known version is Coney Island hot dog sauce: finely textured beef simmered with onion, chili powder, and spices. This hot dog sauce is our favorite one-pan recipe for cookouts and game days. It simmers away for 1 to 1½ hours while you get the rest of your spread ready.The trick happens before the stove even turns on. You put the raw beef into cold water first, so it breaks into fine grains and the sauce lies on the hot dog instead of rolling off like crumbled taco meat.Here, CHIN-SU shares a copycat Coney Island hot dog sauce recipe, the swaps that change its spice and texture, and the best ways to use it. Spoon it over all-beef hot dogs with mustard and chopped onion, then save the rest of your batch for burgers and fries.

Spicy arrabbiata pasta with penne, tomato sauce, garlic, red chili, olive oil, and fresh parsley

Recipe

Arrabbiata Sauce Recipe: Spicy Tomato Sauce for Pasta

If you're looking for hot sauce for pasta, the classic answer is arrabbiata sauce, a spicy Italian tomato sauce cooked from tomatoes, garlic, chili, and olive oil. Its Italian name means "angry," and you decide how angry it gets with the fresh chili and red pepper flakes. You can have it ready in about 25 minutes on a weeknight, using ingredients you probably already keep in the pantry. Because you cook the chili in the olive oil first, its heat and toasty flavor run through the whole sauce instead of sitting on top like a few shakes of bottled sauce.Here, CHIN-SU shares a from-scratch arrabbiata sauce recipe, the swaps that change its heat and texture, and the best ways to use it. One batch serves 4, and the sauce simmers away while you bring the pasta water to a boil. Pair it with a crisp romaine Caesar salad and some crusty bread for mopping up every last bit of sauce.

thit kho tau recipe vietnamese braised pork belly eggs

Food Recipe

Thit Kho Trung Recipe - Vietnamese Braised Pork Belly and Eggs

Thit kho (thịt kho), especially thit kho trung or thit kho tau, is a Vietnamese braised pork dish made with pork belly, duck eggs, fish sauce, caramel, and coconut water until the meat becomes tender and the sauce develops a glossy reddish-brown glaze. The dish is strongly associated with Tết meals, although many families also prepare smaller versions throughout the year.In Vietnamese households, thit kho trung is often cooked in a larger pot for sharing. During Tết, the dish appears alongside steamed rice, pickled vegetables, boiled greens, and other family dishes because the braised pork and eggs can be prepared ahead and served across multiple meals.In this article, CHIN-SU shares the thit kho recipe to make at home, techniques for creating a balanced fish sauce caramel, controlling the braising liquid, and adding eggs so they absorb the sauce while keeping their texture. The recipe takes about 2 hours, including approximately 40 minutes of active preparation and 1 hour 20 minutes of simmering, and serves 6 to 8 people.

Food Recipe

Sup Nui Suon Heo Recipe - Vietnamese Macaroni Soup With Pork Ribs

Sup nui (súp nui) is a Vietnamese macaroni soup made with clear pork rib broth, short pasta, tender meat, vegetables, and toppings such as ground pork and fresh herbs. The dish combines a Western-style pasta shape with Vietnamese soup techniques, creating a mild and comforting bowl that fits naturally into everyday meals.In southern Vietnam, sup nui is commonly associated with breakfast shops, but families also enjoy it as a simple lunch or dinner. Its gentle broth, soft pasta texture, and tender ingredients make it a practical choice for casual meals and lighter eating occasions.In this article, CHIN-SU shares the sup nui recipe to make at home, techniques for building a clear pork broth, and how Vietnamese families serve this macaroni soup. The recipe takes about 1 hour 30 minutes, including 30 minutes of active preparation, and serves 4 to 6 bowls.

Food Recipe

Sup Mang Cua Recipe - Vietnamese Crab and Asparagus Soup

Sup mang cua (súp măng cua) is a Vietnamese crab soup made with shredded chicken, crab meat, quail eggs, white asparagus, corn, vegetables, and a silky starch-thickened broth finished with egg ribbons. The soup is known for its gentle sweetness, smooth texture, and combination of soft ingredients with delicate savory toppings.In Vietnam, sup mang cua is strongly associated with banquet meals, especially weddings, anniversaries, and family celebrations. It is commonly served as an opening course before richer dishes arrive, although many families also prepare simplified versions at home for gatherings and special meals.In this article, CHIN-SU shares the sup mang cua recipe to make at home, techniques for controlling starch thickness, creating smooth egg ribbons, and balancing crab sweetness with chicken broth. The recipe takes about 45 minutes, including 30 minutes of active preparation, and serves 8 people as a first course.

Vietnamese nem chua fermented meat sausage recipe

Food Recipe

Nem Chua Recipe - Vietnamese Fermented Pork/Beef

Nem chua is a Vietnamese fermented meat preparation made from finely ground lean meat, cooked pork skin, garlic, chili, sugar, and seasoning before being wrapped and left to develop its characteristic sour flavor. Traditional nem chua is eaten without additional cooking after fermentation and is known for its firm texture, mild acidity, garlicky aroma, and chili heat.In Vietnam, nem chua appears in several contexts: as a snack, alongside drinks in nhậu gatherings, as part of Tết food trays, inside bánh mì, and as a regional specialty from places known for their own versions. The combination of fermented meat, pork skin, garlic, and chili creates a texture and flavor profile that is different from cooked sausages or regular cold cuts.In this article, CHIN-SU shares the nem chua recipe to make at home, the role of the seasoning mix during fermentation, how to handle the ingredients carefully, and how Vietnamese diners serve this fermented specialty. The recipe takes about 4 days, with approximately 90 minutes of hands-on preparation, followed by chilling, wrapping, and fermentation.

Vietnamese dua chua fermented mustard greens recipe

Food Recipe

Dua Cai Chua Recipe - Vietnamese Pickled Mustard Greens

Dua chua (dưa chua) is a Vietnamese fermented pickle made from mustard greens that are wilted, packed with aromatics, and submerged in a salted brine until they develop a mild sour flavor. Unlike quick pickles that mainly rely on vinegar, traditional dua chua develops its acidity through lactic fermentation.In Vietnamese meals, dua chua is valued as a contrast to richer dishes. It is commonly served with steamed rice, braised pork, fried fish, and other savory foods. During Tết meals, it is especially appreciated alongside heavier dishes such as thịt kho and sticky rice because the sour, crunchy greens help balance richer flavors.In this article, CHIN-SU shares the dua chua recipe to make at home, techniques for keeping fermented mustard greens crisp, and how Vietnamese families use this pickle beyond a simple side dish. The recipe takes about 3–5 days, with only 30 minutes of hands-on preparation, and makes 1 large jar from 2.2 lb (1 kg) mustard greens.

Vietnamese banh khot mini coconut pancakes recipe

Food Recipe

Banh Khot Recipe - Vietnamese Savory Mini Coconut Pancakes

Banh khot (bánh khọt) is a Vietnamese mini savory pancake made from a rice flour and coconut milk batter, cooked in individual wells of a molded pan until the edges become crisp and the center stays soft. Each small pancake is topped with shrimp or other savory toppings, then wrapped with fresh herbs and greens before being dipped into nước chấm.Most closely associated with Vung Tau, a coastal city in southern Vietnam, banh khot is commonly enjoyed as a shared snack or light meal. Unlike banh xeo, which creates one large folded pancake, banh khot produces many small pancakes that diners wrap individually with lettuce, herbs, and vegetables.In this article, CHIN-SU shares the banh khot recipe to make at home, techniques for getting crisp edges without restaurant-style equipment, and how Vietnamese diners serve these mini pancakes. The recipe takes about 1 hour 30 minutes, including 45 minutes of active preparation and cooking, and makes 30 to 35 small pancakes serving 4 to 6 people.

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