Cilantro Bud Hot Sauce (Hmong)

  • Serves

    makes About 1/2 Cup

Cilantro Bud Hot Sauce

This spicy, fragrant sauce is made from cilantro buds, Thai chiles, and fish sauce.

This spicy, fragrant sauce from Minnesota-based writer Amy Thielen is delicious served with roasted meats and grilled fish. This recipe first appeared with the 2015 SAVEUR 100 item Let Your Garden Go to Seed.


  • 34 tsp. sugar
  • 3 small green Thai chiles, stemmed
  • 2 cloves garlic, peeled
  • Kosher salt, to taste
  • 12 cup each green bolted cilantro buds and minced cilantro stems (or 1 cup minced cilantro roots, stems, and leaves)
  • 1 tbsp. fresh lime juice
  • 1 12 tsp. fish sauce
  • 1 tsp. canola oil


Step 1

Using a large mortar (or small food processor), crush sugar, chiles, garlic, and salt into a paste. Add cilantro buds and stems and pound into a coarse paste. Stir in remaining ingredients.

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