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Muoi Ot Xanh, or Vietnamese green seafood sauce, is a traditional Vietnamese condiment originating from the Vietnamese coastal town of Nha Trang. It is a fiery sauce made from hot green chili peppers, with the added lime juice, white sugar, salt, lime leaves, and condensed milk to round out the sauce and reduce the heat of the chilies.
The Muoi Ot Xanh sauce is served as a condiment to various seafood dishes, such as shrimp, as well as grilled meats.
Muoi Ot Xanh can be found in most Vietnamese restaurants and is often used as a dipping sauce for spring rolls or as an ingredient in dipping sauces for other Vietnamese dishes.
I personally like using the dip with freshly made papadums, and sometimes as a dip for corn chips and salsa.
In Vietnam, Vietnamese green seafood sauce is often made from scratch, however, it can also be bought at your local Asian supermarket.
More Vietnamese recipes I collected during my travels include the famous Com Tam (Vietnamese Broken Rice), Bun Bo Nam Bo, and Vietnamese Iced Lime Tea.
Vietnamese Cooking Resources: Our review of the 11 Best Vietnamese Cookbooks to Add to Your Asian Kitchen
Muoi Ot Xanh Vietnamese Green Seafood Sauce
Equipment
- 1 Blender
Ingredients
- 5 green chilies deseeded
- 3 limes juiced
- 4 tbsp white sugar
- 2 tbsp salt
- 1.5 tbsp condensed milk
- 3 lime leaves
Instructions
- add all ingredients to a blender and blend until smooth
- Serve with seafood or grilled meats. Enjoy!
Wow! One spicy sauce!
I like the idea of using with papadums