A farm and a lot of chillies.
Uncle Willie’s started in Ngọc’s kitchen in Đà Nẵng with a simple question: why not make hot sauce from real Vietnamese chillies, really fermented and really hot? The first bottle came out in May 2024. Now we have four flavours, a farm in Đà Lạt and a small kitchen in Ngũ Hành Sơn.
The people behind the bottle
Ngọc keeps Uncle Willie’s moving, from the farm to every partner venue. Also the toughest taster in the house.
From chilli to bottle, in four steps
Ripe red chillies from Quảng Nam, habaneros from our own farm in Đà Lạt. Picked at the right moment so sweetness and heat stay in balance.
The chillies ferment naturally in jars, never rushed. Time gives the gentle tang and deep finish fresh chillies can’t.
Lots of chilli, little water. We blend it smooth, then add mango, black garlic or Carolina Reaper depending on the flavour.
Every 148ml bottle is filled in our Đà Nẵng kitchen, labelled, and sent off to your table.
Habaneros we grow ourselves.
Habaneros like cool air and lots of sun, so we grow ours in Đà Lạt. Growing them ourselves means we choose the seeds, decide when to pick, and know exactly what goes into the bottle.
