This Vietnamese green seafood sauce has one ingredient that you wouldn’t expect: sweetened condensed milk. I was a bit skeptical at first when a few readers reached out and asked me to replicate “the green seafood sauce with condensed milk” that is currently making the rounds in Vietnam. After a bit of research and tweaking, I came up with the recipe below.
The taste is surprisingly delicious with so many different flavors: sweet, sour, spicy savory and the newest of them all, rich from the condensed milk. This sauce is perfect for any seafood lover. Simply boil, grill, or steam your seafood and serve this sauce on the side.
The original sauce uses A LOT of green Thai green chili peppers. Since I don’t have a very high tolerance for spicy food, I replace some of the green chili peppers with green bell peppers, mainly for color. However, if you cook this sauce in a saucepan (for longer storage and a thicker consistency), the bell peppers cooks down to add a natural sweetness to the sauce.
Enjoy the recipe below!
Vietnamese Green Seafood Sauce (Muoi Ot Xanh)
Makes 1 cup
- 20 grams green Thai chili peppers (deseed)
- 70 grams green bell peppers (deseed)
- 75 grams lime juice
- 70 grams granulated white sugar
- 20 grams salt
- 1/2 teaspoon MSG (about 5 grams; optional)
- 3 lime leaves (remove spines)
- 35 grams sweetened condensed milk
- Add all the ingredients in a blender and blend until smooth.
- Optional: for a thicker sauce or to keep longer, cook sauce in a small sauce pan until thickened.