Description
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.
Ingredients
Units
Scale
- 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
- 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.
- Prep Time: 5
- Cook Time: 5
- Category: Condiment
- Cuisine: Asian, Vietnamese