Sliced Pickled Chili (Vinegar Soaked)

Sliced Pickled Chili (Vinegar Soaked) – Crispy, Tangy Spice, Conveniently Ready-to-Use

1. Brief Introduction

Our Thai Style Salted Sliced Chili in Vinegar is a combination of thinly sliced fresh red chili peppers preserved in naturally fermented vinegar. The mild spiciness blends harmoniously with the subtle sourness, while the chili retains its crispness and appealing color – ideal for accompanying noodle dishes, fried foods, grilled items, and strongly flavored cuisines.

2. Key Features

• Clean, fresh chili peppers evenly sliced and preserved in naturally fermented rice vinegar.
• No preservatives or artificial colors.
• Balanced sour and spicy flavor, mild vinegar aroma, chili retains its characteristic crispness.
• Beautiful vibrant red color, does not bruise or discolor during storage.

3. Applications & Usage

• Enjoy with vermicelli noodles (bún), pho, flat rice noodles (hủ tiếu), chicken rice, steamed rice rolls (bánh cuốn), fried/grilled dishes.
• An ingredient for mixing salads (gỏi), preparing sour and spicy fish sauce, and seafood dipping sauces.
• Enhances the appeal of dishes and stimulates the palate.

4. Superior Advantages

• Pre-prepared and ready to use directly, no washing or cutting required.
• Preserving vinegar is clean rice vinegar, traditionally fermented.
• Ensures food safety and hygiene, meets standards for households and restaurants.
• Long shelf life if stored properly.

5. Product Information

• Weight: 200g – 500g – 1kg (optional)
• Packaging: Food-grade plastic jars, glass bottles, or airtight zip-lock bags.
• Storage: Refrigerate after opening.
• Shelf Life: 6 months from the date of manufacture.

6. Usage Suggestions

• Serve with grilled pork and vermicelli (bún chả), beef noodle soup (bún bò), stir-fried noodles (mì xào), broken rice (cơm tấm), fried spring rolls (nem rán), grilled dishes, or mix with garlic chili fish sauce, seafood dipping sauce, tamarind fish sauce (mắm me), etc.
• Note: Always use a clean spoon when taking the product, close tightly after opening to prevent further fermentation.