This pepper was grown from a dried chili my wife brought from Vietnam. She brought a few for spicing up dishes, but we decided to try sprouting some seeds. It is a common chili in Southern Vietnam up through the Highlands (Da Lat) and possibly father North. In SouthVietnam, it is famous for being specifically eaten with Phở and is notably distinct from the Thai chili which is used in many other dishes.
We have tried to identify this pepper and the closest image we found online is the Ớt sừng Ba Tri; this roughly translates to Large 'Ba Tri' Chili. That being said, considering there are only a handful of images online, I feel that this is likely a local name for a variant that has another name which is more common.
Of note:
Yellow green at their spiciest, they get less hot as they begin to turn red. They do not turn orange like the Ho Chi Minh chili, essentially going straight to red.
Length during optimal summer months is 3-5” long. They get shorter as the days grow shorter. This seems larger than the Vietnamese Tear Jerker.
The peppers seem to randomly either start pointing up or pointing down on the same plant. This year, most are pointing down, last year more pointed up when they started. Irrespective of how they start growing, as they get bigger, they all point down.
The stems of the chili peppers are covered in a thin bark-like texture which is brown-purple in color. This transitions to smoother upper branches which are more green or purple. The leaf and chili stems are all bright green.
Since we are far from their optional growing area, they vary from hotter than a Thai chili to moderate heat. The wife says they also tend to get a tad fatter in Vietnam, than those in the images.
I have attached a number of pictures from last year and this year. Please let me know if closer pictures can help anything.
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We have tried to identify this pepper and the closest image we found online is the Ớt sừng Ba Tri; this roughly translates to Large 'Ba Tri' Chili. That being said, considering there are only a handful of images online, I feel that this is likely a local name for a variant that has another name which is more common.
Of note:
Yellow green at their spiciest, they get less hot as they begin to turn red. They do not turn orange like the Ho Chi Minh chili, essentially going straight to red.
Length during optimal summer months is 3-5” long. They get shorter as the days grow shorter. This seems larger than the Vietnamese Tear Jerker.
The peppers seem to randomly either start pointing up or pointing down on the same plant. This year, most are pointing down, last year more pointed up when they started. Irrespective of how they start growing, as they get bigger, they all point down.
The stems of the chili peppers are covered in a thin bark-like texture which is brown-purple in color. This transitions to smoother upper branches which are more green or purple. The leaf and chili stems are all bright green.
Since we are far from their optional growing area, they vary from hotter than a Thai chili to moderate heat. The wife says they also tend to get a tad fatter in Vietnam, than those in the images.
I have attached a number of pictures from last year and this year. Please let me know if closer pictures can help anything.
Sent from my LG-LS998 using Tapatalk
, she said they are used in different dishes. 