Among our strangest and most exotic finishing salts, Vietnam Pearl is distinguished not only for its intensely salty flavor, but also for its massive, chunky crystals that are firm yet yielding, suggesting a crispy bubblegum texture. This finishing salt is a must for chefs exploring authentic seafood and vegetable flavors of Southeast Asia.
The trick with this salt is learning how it reacts in different conditions. Experienced users describe heating it in a wok to the point where it explodes on contact with your mouth. As a finishing salt, a mortar and pestle (or a strong thumb and forefinger) may come in handy in dealing with Vietnam's chunky, almost chewy crystals. I have not succeeded fully with this, but I have managed to create a wonderfully fractured and textured saltiness that both challenges and expands intense flavors of chilis, spices, herbs, and the singed bits of meats and vegetables.
Try with classic Vietnamese dishes to take inspiration and work from there. My favorites: Grilled Dried Meat with Lemongrass; Frogs Legs & Chili Garlic Cocoanut Sauce; Stir-Fried Spinach, or Hanoi Turmeric Grilled Fish.
- Taster Jar - 0.8oz/24g
- Small Jar - 1.4oz/41g
- Large Jar - 5.4oz/153g
- 1lb Bag - 16oz/454g
Ingredients: sea salt