Congee Dalat (Vietnam)

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe


Ingredients:

2 Tbsp. olive oil
1 Tbsp. ginger root, finely chopped
1 Tbsp. garlic, finely chopped
1 cup rice
4 cups pork stock
1/2 pound pork, diced
2 Tbsp. fish sauce
1 red Fresno chile, thinly sliced
1 Tbsp. red chile oil
bean sprouts, for garnish
cilantro, for garnish
black pepper, to taste

Instructions:

Heat the oil in a stockpot over medium heat and saute the garlic and ginger for 3 minutes. Add the rice, pork stock, pork, fish sauce, sliced chile and chile oil. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes. Add the black pepper and garnish with some bean sprouts and cilantro.

Yields 4 servings.

Recipe adapted from “Dining with Headhunters” by Richard Sterling.