vietnamese sate sauce

Vietnamese sate sauce makes a great condiment for any asian stew, soup or grilled or roasted poultry.

vegetable oil, (a neutral oil is key)

garlic, (coarsely chopped)

shallots, (coarsely chopped)

lemongrass, (hard exterior removed and coarsely chopped)

hot chilies

thai hot chilies

Tbsp dried crushed red chili

2-3 tsp white sugar, (to taste)

Tbsp fish sauce

sriracha sauce

salt

Using a small food processor chop the garlic, shallot, lemongrass and chilies separately. You want the chilies and lemongrass to be pretty finely chopped. Set the lemongrass and chilies aside.

Heat the vegetable oil over medium low heat. Add the garlic and cook for 10 minutes. It should bubble lightly. You don't want it to colour though. Be careful.

Once the garlic has cooked for 10 minutes, add the shallots and cook for another 10 minutes. Watch closely. Burning is bad.

After 20 minutes add the lemongrass and cook another 10 minutes or so.

Once the lemongrass has cooked about 10 minutes add the fresh, chopped red chilies and cook for 5 minutes.

Now add the crushed chilies and cook another 5 minutes.

Stir in the fish sauce and sugar. Cook another 2-3 minutes.

Remove from heat and let cool.

Mix in the sriracha sauce. Taste and adjust for salt.

Vietnamese sate sauce is a spicy, flavorful mix of garlic, lemongrass, and shallots. Perfect for noodle soups, stir-fries, or marinades, it adds an instant kick of Southeast Asian flavors.

Vietnamese Chili Sauce (Ớt Sa Tế)

chili peppers

shallots (peel; leave whole)

lemongrass (only use the

garlic (peel; leave whole)

vegetable oil

Korean red pepper powder

sea salt

fish sauce

sugar

MSG (optional)

Chop

Add chili peppers, shallots, sliced lemongrass, and garlic cloves in a food processor. Chop coarsely. You can alternatively, chop everything by hand.

Pan fry aromatics

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 spice

Add red pepper powder and season to taste with salt, fish sauce and MSG.

Storage

Transfer to an air-tight container and keep in the fridge. Sate will last for 3 to 4 months in the fridge.

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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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Vietnamese Sate Sauce - Chili Oil with Shallots, Garlic & Lemongrass (Ớt Sa Tế)

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Vietnamese Chili Sauce (Ớt Sa Tế)

Top 2 vietnamese sate sauce recipes from across the web

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vietnamese sate sauce

Vietnamese Chili Sauce (Ớt Sa Tế)

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