+
0 (0)

Quick and Easy, Sauces and Condiments

Pickled Leek and Chile Sauce

Pickled Leek and Chile Sauce
Andrea Nguyen

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 ... Read more

Total time: 5 minutes | Makes about ¾ cup
  • 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

Step 1Pull the leeks out of their pickling liquid, reserving the liquid. Finely chop the leeks.

Step 2Place 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.

Note: Make ahead: The sauce can be refrigerated in an airtight container for up to 1 week.

HAVE YOU TRIED


Chocolate Sheet Cake
Chocolate Sheet Cake

Jitlada's Thai tea
Jitlada's Thai tea

Blueberry breakfast bread
Blueberry breakfast bread

Bombolotti all' amatriciana
Bombolotti all' amatriciana

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Quick and Easy

Barley porridge with mushrooms, herbs and poached egg
Lawry's Carvery baked macaroni and cheese
The Bistro's mac 'n' cheese with grilled chicken
Claudia McQuillan's Stuffed Easter Ham