This Asian Style Saigon Crunch Chex Mix has a peanut butter, sriracha glaze that coats peanuts, wasabi peas and sugar pops. You will love this kicked up version!
There is something you need to know about me. I am not a Chex Mix kind of girl. I’m not a pretzel girl, a Frito’s girl, a Cheeto’s girl or a Dorito’s girl; though I admit to having had an affair with honey mustard pretzels, ever so briefly. I’m a potato chip girl and most any flavor is acceptable. So when Chex Mix contacted me and asked if I’d like to participate in a blogging event for Chex Mix I immediately said yes. OK. There was compensation involved and free samples but really this was all in the name of blogging. You know – research for the blog, on behalf of all my blog readers that might eat Chex Mix.
To be honest, Chex Mix was not a staple in my home. Nor was it a staple in my family home, even though it appears to have been created in 1956. Growing up, my home was Chex free. I remember when I met Manservant, though. He took me down to Tayxas and introduced me to his folks. And there-There!-I met my first batch of Chex Mix. Yes, it was clearly labeled in black felt tip pen on a piece of masking tape, “Trash” which was taped, I believe to a Swedish butter cookie tin.
I liked it, but I would have never thought to have made it. I picked out the round melba toast thingies and liked those the best. And each year my mother in law dutifully sent me tins of trash which my Manservant ate. But me, not so much. And then I discovered something similar to Chex mix at Costco which I bought for awhile. I like the little melba thingies in that mix, too!
But back to my foray with Chex Mix. The Chex Mix team travels to various cities each holiday to promote Chex mix. The mixtures they featured this year were pumpkin spice, sugar cookie and Mexican chocolate. The idea was to throw a party around Chex Mix and have everyone make their own gifts for giving. They provided really fun containers and all the Chex mix we could want. It was fun and if I still had young kids they would have loved this for a holiday party. It is easy to make and all the Chex cereals except the wheat are gluten free. Yes, my daughter would have had fun with this! There are a zillion recipes out there and they all sound great.
I however, am a salty snack person and though these flavors were good they weren’t something I could have munched on for too long. So I decided (since I have now entered the Chex world) that I would come up with something more to my liking. You know how much I love Vietnamese food so my thought was to take those flavors and turn them into a crunchy snack. One that would rival the potato chip.
Now please don’t think I snack on potato chips. I don’t. But a sandwich just isn’t a sandwich without a few chips on the side. And when I make my famous onion dipor artichoke dip, well, those need potato chips, too. But thinking that Chex mix could be a bit healthier than your average potato chip, I decided to experiment. Success was easily found and pleased even the non Chex eaters who tasted it.
Chex mix takes only 15 minutes from start to finish if you use a microwave. You could bake it in your oven, too. It is a great snack and I must say that I can’t wait to try a new concoction, though I’m mighty pleased with this one. It suited Manservant and myself well into happy hour, and if I hadn’t put it away, all of it might easily have disappeared into our tummies.
If you like garlic and peanuts and salt with a touch of sweetness, then this Asian Style Saigon Crunch Chex Mix is for you. A bit of coconut and fried shallots and missing shrimp chips put this over the top. (I admit it. I bought shrimp chips to put in this and then forgot to use them. I’ll put them in the next batch.) And yes, there will be a next batch. This stuff was good!
What is your favorite kind of Chex mix? And does anyone have a better name for this?
Saigon Crunch Chex Mix
You need about 12 cups of mix. Feel free to make your own combination. I’ve added shrimp chips and wasabi chips and other Asian snacks that I find in the snack aisle at my favorite Asian grocery.
4 cups of rice chex
2 c of rice crispies
2 c of sugar pops
1 c peanuts
1 c sriracha or wasabi peas
1/2 c of fried shallots
1/2 c of coconut flakes
1 c of wasabi peas
4 T of butter
3 T of peanut butter
2 T brown sugar
Juice of 1/2 a lime
1 1/2 T fish sauce
1 t sriracha hot sauce
1/2 t garlic powder
Melt butter, peanut butter and brown sugar in microwave until butter melts and peanut butter gets soft. Then whisk the mixture well, until smooth. Stir in lime juice, fish sauce, hot sauce and garlic powder. Make sure you stir this until it makes a thick, smooth cohesive sauce.
Mix hard ingredients together in a large microwaveable bowl. (Feel free to come up with your own ingredients. I found all of these at my regular grocery, except the fried shallots which I buy by the container at an Asian grocery. You could make them or I think a good substitute would be the French fried onion rings that come in a can. Next time I will put in the shrimp chips!) Now stir in your sauce mixture. Stir it well! Microwave for about two minutes. Stir again well! Now another two minutes! Stir. Now 1-2 minutes more. Pour out onto a parchment lined counter top to let cool and dry.
Be careful when you cook this in the microwave. The center of the mixture gets hot first so be careful to not let that burn!
I couldn’t resist. I got what was left out of the pantry and am munching it now! This is sooo good! Thanks Chex Mix!