What is Hành Phi
Fried shallots, also known as Hành Phi in Vietnamese, are a must-have ingredient in Vietnamese and other cuisines. These crispy and flavorful toppings are used in a variety of dishes, from soups and salads to noodle dishes and street food appetizers made with rice paper and rice flour.
While store-bought fried shallots are readily available, making them at home is a game-changer. The homemade version is fresher, tastier, and much cheaper. However, mastering the art of making fried shallots takes a bit of patience. But once you master it, there’s never going back to store-bought fried shallots.
Tips for Crispy Fried Shallots
Here are some tips to successfully make crispy fried shallots at home:
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To ensure success, start by slicing the shallots as evenly and thinly as possible. This ensures even frying and crispiness. I like to use a food processor with a slicing blade or a hand mandoline slicer.
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Shallots contain a lot of moisture which can take awhile to fry and crisp up. You can shorten the frying time by removing a lot of the moisture beforehand. Place the sliced shallots by placing them on a plate lined with paper towels and microwaving them for a short period. Dab the shallots with more paper towels to remove the released moisture.
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Fry shallots in room temperature oil to make them burnt-proof. No need to wait for the oil to come to temperature which can sometimes scorch the shallots before we even get started. Simply toss them in the oil from the beginning and gradually bring the oil up to temperature.
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When frying the shallots, it’s crucial to remove them from the oil just before they’re fully brown and crisp. This is because residual heat will continue to cook them even after they’re removed from the oil. Using a slotted spoon, transfer the fried shallots into a wire basket, if possible. This removes excess oil quickly and allow for air flow to dry and crisp up the shallots.
Remove shallots at this point
How to Store Fried Shallots
Allow the fried shallots to cool completely then transfer them to an airtight container. They can be stored at room temperature for up to 6 months.
Save the Oil
The oil used to fry shallots is incredibly fragrant and flavorful, making it a waste to discard it after frying. Instead, save the oil and use it in other dishes that require oil.
To save the oil, strain it through a fine-mesh strainer or cheesecloth to remove any bits of shallots that may have remained in the oil. Once strained, the oil can be stored in a clean, airtight container and kept at room temperature.
Dishes that Use Fried Shallots
There are so many dishes that call for fried shallots. Some popular Vietnamese dishes include:
How to Make Crispy Fried Shallots (Hanh Phi)
- Total Time: 15 minutes
- Yield: 12 1x
Description
Add flavor and texture to many Vietnamese dishes. This foolproof recipe ensures perfectly crispy shallots every time, without burning.
Instructions
- Slice shallots: Using a food processor with a slicing blade or a mandoline slicer, slice the shallots as evenly and thinly as possible. You can also slice by hand if you don’t have these tools.
- Microwave: Spread shallots evenly on a microwave-safe plate lined with several layers of paper towels. Microwave for 1 minute. Remove from microwave and dab the softened shallots with more paper towels to remove excess moisture.
- Fry: Add oil and shallots to a frying pan (yes, add shallot to room temperature oil). Heat oil to 250°F and lightly fry for 8 minutes or when the majority of the shallots turn light brown. Occasionally stir the shallots for even browning. Note: residual heat will continue to cook the shallots so get them out of the oil before the desired color.
- Storage: Use a slotted spoon or a fine mesh sieve to remove the shallots and transfer them a to plate lined with paper towels or a wire basket for better results. Once cooled, the shallots are ready to use. Store fried shallots in an airtight container at room temperature for up to 8 months.
- Reserve the oil: Strain the oil through a fine-mesh strainer or cheesecloth to remove any last bit of shallots that may have remained. Transfer this aromatic shallot oil to an air tight jar and store it at room temperature. Reserve it for use with dishes that require oil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: prep, condiment
- Method: Stovetop
- Cuisine: asian, vietnamese
