Me’s Way, Vietnamese Hue’s Style Chili Sauce

Experiencing the food of the world is one of the great joys of travel. These days, we might not be able to jump on a plane due to COVID restrictions, but we can travel at home in our kitchens.

Last night, Chef and Food Consultant Deborah Christakos and I went to Vietnam with the authentic flavor of Me’s Way, Vietnamese Hue’s Style Chili Sauce.

Deborah made two dishes with this flavor-packed chili sauce.
“This chili sauce packs tremendous flavor in a small amount. It has an outstanding balance of chili spice, garlic, and an earthy cheese-like character that serves as a base for sweet, tart, or green additions. The chili’s warm heat backs up its flavor with a medium kick that lingers without burning.” She was kind enough to provide us with the recipes below.
Enjoy:

Spicy Garlic Shrimp
Two servings
1 lb medium shrimp shelled, deveined
11/2 Tbsp canola or vegetable oil
3 tsp minced garlic
One scallion sliced thinly, white and green
1 Tbsp lemon juice
ground black pepper
1 Tbsp chili paste, or to taste

In a saute pan, heat oil over medium-high heat. When oil shimmers, add shrimp and saute, allowing them to brown lightly 2-3 mins. Remove to a plate, add scallions and garlic, saute for 1 minute (do not burn), and add shrimp, lemon juice, and ground pepper. Stir in chili paste and serve immediately over cellophane noodles.

Cellophane Noodles with Chili Dressing
Two servings
8 oz cellophane rice noodles prepared according to package
Two cloves garlic minced
11/2 Tbsp sesame oil
2 Tbsp rice vinegar
1 Tbsp canola oil
1/4 cup scallions sliced
1/3 cup soy sauce
2 Tbsp chili paste
1 Tbsp brown sugar
1/2 tsp lime juice or to taste

In a small bowl, whisk the first seven ingredients. Add brown sugar and mix until dissolved. Add lime juice to taste. Pour over cellophane noodles, top with shrimp mixture.

Grilled Chili Scallops with Snap peas
Two servings
1/2 lb scallops, muscle removed
3/4 lb snap or snow peas
1 tsp chili paste
1/2 tsp lime juice
11/2 Tbsp canola oil
salt to taste
1 Tbsp thinly sliced fresh mint
2 Tbsp chili paste mixed with 1 Tbsp canola oil
vegetable oil for grill.

Blanch snap peas in boiling water or steam and refresh in cold water. Set aside. Mix chili paste,
lime juice, oil and salt in a small bowl. Toss snap peas with enough chili lime mixture to
moisten. Top with sliced mint.
Cook scallops on a lightly oiled hot grill or grill pan, turning only once until opaque, about 2-3
minutes per side for medium scallops. Season scallops lightly and brush with chili paste-oil
mixture. Place scallops on bed of snap peas to serve.