Fuyu Persimmon with Vietnamese Chili Salt
Description
Courtesy of Chef Louis Singh, Dish a Licious
My mom, being Vietnamese, doesn’t really have a sweet tooth. In fact, most times dessert in our house was just fruit, often accompanied by a savory-sweet Vietnamese chili salt. The dish is simple to make, and a terrific example of the salty-sweet-spicy trifecta that pervades Vietnamese cuisine. Try it with crisp Fuyu persimmons, green mangoes, grapes or any slightly acidic fruit. I even enjoy it on watermelon.
Ingredients
½–2 red Thai chilies, depending on how hot you like it
2 T. kosher or sea salt
4 T. sugar
A few drops of lime juice
Methods/steps
Chop the chilies finely (remove ribs and seeds for a less fiery salt). Put the salt, sugar and chilies into a mortar and pound to combine. Add the lime juice to moisten the mixture. You can enjoy it immediately, but it’s best after it sits and all the flavors meld, creating a nice, pink-tinted dipping salt. Slice ripe Fuyus and serve with chili sauce on the side.
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