Cham cheo Chẩm chéo
Chẩm chéo is the Thái dipping sauce: mắc khén pounded with dried chilli and salt, then garlic or lemongrass and dried coriander. Its smell is sharp and herbal rather than soft.
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Vietnamnet says the smell is sharp and herbal rather than soft, and that the sharpness is the mountain character of the sauce.
How to enjoy it
Vietnam News, quoting Lê Thị Duyên: mắc khén mixed with salt, grilled fresh chilli, dried chilli, garlic, and broth mix, ground together into a viscous sauce.
Vietnamnet: dry-roast the mắc khén fruit, pound it fine, and mix it with seedless dried chilli toasted crisp, roasted salt, dried coriander leaf pounded fine, and lemongrass.
Vietnamnet names it as the dip for xôi nếp nương, cabbage-wrapped oleaster, forest meat, and grilled fish.
Where to try it
The Thái table.