Muoi Ot Chanh (Salt, Chili and Lime Dip for Seafood), Made with Monk Fruit Sweetener
Vietnamese dishesSauces and DipsNationwide10 minutes
Muoi ot chanh makes a thick, pale green dip, hot and fragrant, that suits squid, shrimp and crab alike. The difficulty sits in the last stage, where rushing leaves the mixture split.
After pounding the chili and garlic with the coarse salt, squeeze in the calamansi juice and stir without stopping for 3 to 5 minutes. Only that much time brings the mixture together into a smooth, thick dip with no grit left.
This batch weighs about 140g, at roughly 42 calories per 100g.
Method
Remove the stems from the bird's eye and horn chilies and peel the garlic.
Put the chilies, 2 garlic cloves, 1 tablespoon coarse salt, 3 tablespoons kOBE Monk Fruit Blend, 1 teaspoon MSG and 1 teaspoon black pepper into a mortar. Pound steadily until the mixture thickens and turns pale green.
Squeeze in the calamansi juice and stir without stopping for 3 to 5 minutes until the mixture comes together. This is the most important stage, so take the time.
Tips
The final stirring with calamansi juice needs a full 3 to 5 minutes for the mixture to come together and turn thick and glossy.
Bird's eye chili sets the heat level, so fewer of those and more red horn chili gives a milder dip.
A stone mortar draws the oils out of the chili and garlic, while a blender leaves the dip thin and less fragrant.
Strain out the calamansi seeds before squeezing, so the dip does not turn bitter.
Once made, keep it in a sealed jar in the refrigerator to use over time.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.