Hainanese Chili Sauce is a must when enjoying Hainanese rice, a national dish of Singapore which is popular throughout Asia. This traditional recipe is super simple with only five ingredients; we swap out just one ingredient to make it vegan. This unique sauce is fresh, bright and savory all at the same time. Try it on rice, noodles, or even in sandwiches. The spice level is on the mid to high range but can be customized to your preference.
While you’re making this sauce, it’s a good idea to make some Scallion Ginger SauceScallion Ginger Sauce at the same time.
Video Tutorial for Vegan Hainanese Chili Sauce
Printable recipe for Vegan Hainanese Chili Sauce
- 3 parts hot red chili peppers, deseeded
- 3 parts broth from making Hainanese Rice*
- 2 parts finely minced ginger
- 1 part minced garlic
- 1 part lime juice
- Mix together all the ingredients. I used about 3 tablespoons worth of chili peppers, 3 tablespoons broth, 2 tablespoons ginger, 1 tablespoon garlic, 1 tablespoon lime juice, and two pinches of salt.
- For best results, let rest for at least 10 minutes before serving. Store in a glass container in the fridge for up to one week.
- *If you're making this sauce without making Hainanese Rice, use chicken-style vegetable broth. It's will not be as authentic but you will still have a great tasting sauce.
- When preparing the red chili peppers, avoid contact with eyes, nose, mouth and other sensitive skin as well as kids and pets. The oil from the peppers can be very strong.
- Wash your hands with lots of soap and water after handling hot red chili peppers with bare hands. The hot oil often lingers even after washing so continue to avoid contact with sensitive areas for a day or two after.
- If you get it in your eyes, rinse well with cool, running water until the burning sensation subsides. This can take 15 minutes or so.
- For skin irritation from chili oil, wash the area well with soap and water. As the hot oil is oil soluble, you can apply vegetable oil, let it sit for a minute, then wash it off.