On 8/1/2010 5:14 PM, cshenk wrote:
>
> No, it isnt at all all like that. Your americanized version of
> 'rooster sauce' is actually rare in asia. More seen is red chile
> oil. Often served at the side with a fermented bean paste and a
> garlic one that is hot and you mix them in a dish.

Some of the Vietnamese restaurants have that on the table, at least I
think that's what it is. Most of the jars are not as full as this one.

http://victoriasfoodsecrets.com/wp-c...Chilli-Oil.jpg

Becca