MELBOURNE | You know I love my spicy condiments. Open my fridge/pantry and you’ll find far more hot sauces and chilli oils than anyone needs (or at least that’s what they say).
A few weeks back, Huong Doan contacted me, asking if I wanted to try a jar or her Bomb Ass Chilli Oil (“BACO”). Between my love of chilli oil, and barrage of IG stories on @genghiskhanh‘s account, with BACO featuring in the kinds of photos people usually reserve for their first-born, of course I said yes.
Huong started her business, HD Foods, during lockdown. A fan of chilli oils like perennial favourite Lao Gan Ma, Huong found that the Asian chilli oils on the market didn’t go well with foods like pasta and pizza. So she decided to take matters into her own hands. First as a boredom alleviating hobby, then to the next level.
The result is BACO, familiar in many ways, but also different. There’s more “bits” in this oil and, I know this sounds weird, but it’s less oily than other oils, despite being an oil. The result is a spicy jar of deliciousness that really does go well with all kinds of foods.
I’ve randomly had it on eggs, tacos, and pasta, but wanted to create something special for this post. I (OK, Lauren) put some Japanese rice into our rice cooker, along with house made confit garlic, confit garlic oil, diced onion, and sliced lap cheong. When done it was crisped up slightly on a pan, then topped with a poached egg and a generous scoop of BACO. Boss level brekkie achieved.
If you want a jar of BACO, you can find it online at the HD Foods website, with flat rate shipping across Australia.