Name: Pickled Leek and Chile Sauce Recipe
Total time: 5 min
Yield: Makes about ¾ cup
Cuisine: VIETNAMESE
Ingredients: 1 can (6½ ounces) Vietnamese pickled leeks; 4 fresh Thai or serrano chiles, finely chopped with seeds, plus more; ¼ cup fish sauce, plus more

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By Genevieve Ko

Aug. 21, 2019

This condiment for Bún Cá Kiên Giang: Fish and Shrimp Rice Noodle Soup adds big flavors to any noodle soup and would be tasty spooned over stir-fried vegetables or grilled fish or meat. Asian leeks, which are more like shallots or ramps, are pickled and sold in small cans in Chinese or Southeast Asian markets. The Fortuna brand is readily available and can be purchased online as well.

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1 can (6½ ounces) Vietnamese pickled leeks

4 fresh Thai or serrano chiles, finely chopped with seeds, plus more

¼ cup fish sauce, plus more

Pull the leeks out of their pickling liquid, reserving the liquid. Finely chop the leeks.

Place the chopped leeks in a medium bowl, along with the chiles, fish sauce and 2 tablespoons of the pickling liquid. Stir well. Taste and add more chiles, fish sauce or pickling liquid if desired.

Make Ahead:

The sauce can be refrigerated in an airtight container for up to 1 week.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.