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Fresh Vinegar Chilli - Malaysian Inspired

This side is an abbreviated version of the typical vinegar chilli that I used to have in my childhood. It's quick, a little sour and spicy, perfect to spice any noodle dish up.


  • 4 to 6 green or red hot chillies (i.e. serrano)
  • 1 tsp fish sauce (or soy sauce to substitute if needed)
  • ½ to 1 cup vinegar
  • 1 tsp cooking oil


  1. Slice chillies into 1/2 cm rounds.
  2. Add vinegar, sufficient to cover the chillies.
  3. Add fish sauce and cooking oil (cooking oil keeps chillies crispy).
  4. Let stand for 1 to 8 hours. Serve as a side to any dish. May store, refrigerated for up to 2 days.


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