Tương Ớt Mường Khương is a traditional fermented chili sauce produced by the HTX Kinh doanh Tổng hợp Mường Khương cooperative in Lào Cai Province. Its main ingredient is a small local chili pepper grown on the mountain slopes of the Mường Khương area. Ripe red peppers without visible damage are selected for processing to give the sauce its pronounced heat and characteristic color. The peppers are combined with garlic, dill seeds, coriander seeds, aromatic seeds from a local magnolia species, cardamom, and cinnamon. The recipe also includes salt, water, and a small quantity of traditional corn liquor. After cleaning, the peppers are ground, while the dried spices are processed to release their aromas. The prepared ingredients are then mixed and left to ferment for approximately two months. During maturation, the sauce develops pronounced heat, mild acidity, and an intense fermented chili aroma. Garlic and spices give it a complex herbal and spicy character that distinguishes it from conventional sweet industrial chili sauces. According to the cooperative, the product contains no artificial colors or harmful chemical additives. It can be served with dried buffalo meat, boiled or roasted meat, grilled dishes, and fermented meat rolls, or added to noodle soups.
Producer
HTX Kinh doanh Tổng hợp Mường Khương, also known as HTX Mường Khương, is a Vietnamese agricultural cooperative based in Lào Cai Province. It was established in 2004 and officially registered in early 2006. Its development is closely associated with Nguyễn Văn Dũng, who moved from the construction industry into the cultivation and processing of local chili peppers. The first batches of chili sauce were made by hand using traditional methods practiced by communities in the mountainous Mường Khương area. The cooperative gradually organized production to transform the local chili pepper into a stable commercial product instead of selling it only as a fresh ingredient. In early 2006, it secured trademark protection for Mường Khương chili sauce and Séng Cù rice. The cooperative works with farming households from several local communities, including members of the Tày, Nùng, Dao, and Giáy ethnic groups. Chili-growing areas have been developed in places such as Nậm Chảy, Thanh Bình, and Tung Chung Phố. The cooperative has established a raw material area covering approximately 150 hectares and organizes the purchase of chili peppers from several hundred households. Farmers are encouraged to use organic fertilizers and biological preparations, control the quality of irrigation water, and limit chemical pesticides.