"Ema Nymton" wrote
> 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

Thats it Becca. Something like that is very common. Americanized rooster
isnt nomal there.