Explore the flavors of Vietnam with this delicious, fresh blend. It is savory, with a touch of heat (but just a touch, most people enjoy it). Try it as a dry rub for pork, chicken or beef to create an easy bahn mi slider. We have made a vegan Vietnamese soup with mushrooms, peppers and onions. Last week, we enjoyed it on grilled eggplant for a vegetarian bahn mi.
Or, for a marinade, add one tablespoon to a half cup of rice wine vinegar, two tablespoons of sesame oil, a quarter cup of soy sauce or liquid amino and whatever else you'd like to add (squeeze of lemon or lime, a touch of olive oil, chopped garlic, etc...). We used it on thin cut ribeye then grilled with excellent results!
Salt free and hand blended from demerara sugar, ginger, coriander, clove, cinnamon, red pepper flakes, sesame, black pepper and lemongrass.