Vietnamese Sate Sauce - Chili Oil with Shallots, Garlic & Lemongrass (Ớt Sa Tế)
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- čas přidán 12. 10. 2020
- #VietnameseFood #VietnameseRecipes #chilioilrecipe
Vietnamese sate sauce is a spicy and flavorful condiment of garlic, lemongrass, and shallots. It is a sweet and savory sauce that you can throw in noodle soups, stir-fries, or in a marinade for grilled meats. This sauce is commonly found on restaurant tabletops for customers to give their food an immediate spicy boost of Southeast Asian flavors.
Vietnamese Sate Sauce - Chili Oil With Shallots, Garlic & Lemongrass (Ot Sa Te)
Makes 3/4 cup
INGREDIENTS
1/4 cup chili peppers
3 shallots (peel; leave whole)
4 stalks lemongrass (only use the bottom tender white/light green ends; thinly slice crosswise)
6 garlic cloves (peel; leave whole)
1/2 cup vegetable oil
1 tablespoon Korean red pepper powder Gochugaru (you can also use ground paprika or cayenne)
1 teaspoon sea salt
2 teaspoons fish sauce
3 teaspoons sugar
1 teaspoon MSG (optional)
INSTRUCTIONS
In a food processor, combine chili peppers, shallots, sliced lemongrass, and garlic cloves. Chop coarsely. You can alternatively, chop everything by hand.
In a medium-size saucepan, heat up vegetable oil.
Add chopped chili peppers, shallot, lemongrass, garlic mixture
Fry until on medium-low heat for 5 minutes. Stir continuously to prevent burning.
Add red pepper powder and season to taste with salt, fish sauce and MSG.
Store in an air-tight container and keep in the fridge. Sate will last for 3-4 months in the fridge.
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Beautiful garden and thissauce looks bomb! Yummy!
Pham-tastic! Just what I was looking for. I put this on everything. Thank you. 😁👍
My local vietnamese bakery makes and sells this, or something similar, and it's ABSOLUTELY INCREDIBLE. Unfortunately it's a bit pricey for such a small tub I will go through in a couple of days so I'm trying to learn how to make it at home.
This recipe looks like the closest to what my fav bakery makes. I was wondering by the time you're done are the shallots super crispy? I could hear the texture at the start as you were mixing the finished product in the jar, but in the pan it didn't seem very crispy.
Thanks for sharing your recipe. Looks amazing and I cannot wait to try it.
I’m Vietnamese and I love Ot Sa Te chili peppers sauce
oh so spicy but sweet and adds a lot of flavor to your dish I really love it
thank you for making this video! ❤️ [Gosh Dang!!!!]
Thanks for sharing your Vietnamese chile sauce/oil recipe. I've been looking for various ones this past week and so this came at a good time. I love that you have beautiful and abundant fresh peppers in your garden. So jealous!
I’m so excited you’re making this!!!!
I'm excited that you're excited 🤗🤪
Another hidden gem on youtube. You should have way more subs and views!
waw.. looks yummmmmmmmmmmm . Going to try this one for sure... its nice ........ to learn something new
Love your videography and music accompaniment. The recipe is good too of course.
Very delicious. Thank you
Just made it. Really good. Just added a little extra oil and sugar.
New subscriber!!! I’m Mexican with a Vietnamese heart ❤️ Love the recipe! 💕 but what kind of peppers are you using? And can I find them at Asian stores? Thank you for sharing 🙏🏻❤️
If you can’t find that specific chile, you can easily substitute Chile de arbol. That’s pretty common and easily found. (I’m Filipino with a lot of Mexican Cuisine cooking experience)
Hello, I love your recipes and have made your Vietnamese Sate recipe before - it's SO delicious!! I used frozen and fresh lemongrass and today have this same type of Asian red peppers you use that is still fresh to make another batch of Sate...and everything else in your recipe fresh. I understand drying the peppers makes their size smaller (and the flavor is generaly more intense), so i would think about using more fresh peppers, or possibly roasting, or pan drying the red peppers, to avoid adding the peppers' moisture in to the oil - What do you think? Is fresh better if cooked properly, or - no...??
Thank yoy for sharing your beautiful culture and AMAZING food!!
Hello! I think you are correct. If using fresh peppers, I would definitely add a bit more. The moisture from the fresh peppers hitting hot oil isn't too much of a problem. A bit more oil splatter but nothing too dangerous. Thank you for the comment. Cheers!
Could you keep it on the counter or does it have to be refrigerated after being made?
It can be on the counter for a few days but I usually keep it in the fridge.
If I. Cannot dry the chili where I am. Do I buy dried or can I use fresh
You can use fresh chillies. I would fry them just a bit longer.
What chili flakes?
Is it just korean red pepper powder
Yep, but you can also use any ground chili powder such as cayenne or paprika. It's mainly for color.
Is the msg really necessary? Does it just make it more flavourful or is it added for a different reason? Thanks!
It's optional for added deliciousness.
It adds that extra umami 😊
exactly what kinda red chili powder? theres many different kinds here
Any will do.
Does it goes with pho noodles?
I guess it can but I normally use Sriracha for pho. I like to use this for my egg noodles soups or stir fries.
All the Vietnamese restaurants in Calgary, Canada serve Sate versions of Pho Bo, and it is absolutely delicious. I've never seen it done anywhere else.
The recipe looks delicious, I plan to try it soon; but I swear, if I see (hear) one more gratuitous ASMR video on youtube, I'm gonna poke my ears out with a chopstick!