Vietnamese Lemongrass Chili Oil (Ớt Sa Tế)
Vietnamese Lemongrass Chili Oil (Ớt Sa Tế)
Ingredients
- 4 cups sunflower oil
- 2 cups fresh Thai chili, chopped
- 1 cup dried chili powder
- 1/2 cup dried California chili
- 1/2 cup Korean chili powder, (gochugaru)
- 1 cup lemongrass, very finely minced
- 1 1/2 cups garlic, minced
- 1/3 cup toasted sesame seeds, lightly crushed
- 1/3 cup fermented soybean, lightly mashed
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 2 teaspoons MSG
Instructions
- 1
In a dry pan over medium-low heat, lightly toast the dried California chilies for about 10–15 seconds until fragrant. Remove, let cool, then break into smaller pieces.
⏱️ 2 min
- 2
Chop the fresh Thai chilies.
⏱️ 5 min
- 3
Transfer the chopped fresh Thai chilies and the broken toasted California chilies into a food processor and pulse into a coarse chili mixture.
⏱️ 3 min
- 4
Spread the coarse chili mixture onto a tray lined with paper towels and gently pat dry to remove excess moisture.
⏱️ 5 min
- 5
In a large pot, add the 4 cups of sunflower oil and bring it up slowly over medium-low heat.
⏱️ 5 min
- 6
Add the 1 cup of very finely minced lemongrass to the oil and cook gently at a low temperature until fragrant, about 5 minutes.
⏱️ 5 min
- 7
Add the 1 1/2 cups of minced garlic and cook until just lightly golden, about 5-7 minutes.
⏱️ 7 min
- 8
Add the prepared chili mixture (from the paper towel-lined tray) directly into the oil and keep the heat low to medium-low.
⏱️ 2 min
- 9
Cook for 10–15 minutes, stirring occasionally, allowing the moisture from the chilies to slowly cook off. You should see gentle bubbling from water release, not aggressive frying. Adjust heat as needed to avoid browning or burning.
⏱️ 15 min
- 10
Once the bubbling reduces and the mixture looks slightly thicker and more concentrated, add the 1/2 cup Korean chili powder (gochugaru) and 1 cup dry chili powder and stir to combine.
⏱️ 2 min
- 11
Add the 1/3 cup toasted sesame seeds (lightly crushed), 1/3 cup fermented soybean (lightly mashed), 1/4 cup granulated sugar, 1 tablespoon kosher salt, and 2 teaspoons MSG. Mix thoroughly until everything is evenly incorporated.
⏱️ 3 min
- 12
Remove from heat and allow the chili oil to cool completely.
⏱️ 60 min
- 13
Let the chili oil rest overnight before using. Transfer to airtight jars for storage.
⏱️ 720 min
Kitchen Tools
Vietnamese Lemongrass Chili Oil (Ớt Sa Tế)
- 4 cups sunflower oil
- 2 cups fresh Thai chili, chopped
- 1 cup dried chili powder
- 1/2 cup dried California chili
- 1/2 cup Korean chili powder, (gochugaru)
- 1 cup lemongrass, very finely minced
- 1 1/2 cups garlic, minced
- 1/3 cup toasted sesame seeds, lightly crushed
- 1/3 cup fermented soybean, lightly mashed
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 2 teaspoons MSG
Instructions
- 1
In a dry pan over medium-low heat, lightly toast the dried California chilies for about 10–15 seconds until fragrant. Remove, let cool, then break into smaller pieces.
⏱️ 2 min - 2
Chop the fresh Thai chilies.
⏱️ 5 min - 3
Transfer the chopped fresh Thai chilies and the broken toasted California chilies into a food processor and pulse into a coarse chili mixture.
⏱️ 3 min - 4
Spread the coarse chili mixture onto a tray lined with paper towels and gently pat dry to remove excess moisture.
⏱️ 5 min - 5
In a large pot, add the 4 cups of sunflower oil and bring it up slowly over medium-low heat.
⏱️ 5 min - 6
Add the 1 cup of very finely minced lemongrass to the oil and cook gently at a low temperature until fragrant, about 5 minutes.
⏱️ 5 min - 7
Add the 1 1/2 cups of minced garlic and cook until just lightly golden, about 5-7 minutes.
⏱️ 7 min - 8
Add the prepared chili mixture (from the paper towel-lined tray) directly into the oil and keep the heat low to medium-low.
⏱️ 2 min - 9
Cook for 10–15 minutes, stirring occasionally, allowing the moisture from the chilies to slowly cook off. You should see gentle bubbling from water release, not aggressive frying. Adjust heat as needed to avoid browning or burning.
⏱️ 15 min - 10
Once the bubbling reduces and the mixture looks slightly thicker and more concentrated, add the 1/2 cup Korean chili powder (gochugaru) and 1 cup dry chili powder and stir to combine.
⏱️ 2 min - 11
Add the 1/3 cup toasted sesame seeds (lightly crushed), 1/3 cup fermented soybean (lightly mashed), 1/4 cup granulated sugar, 1 tablespoon kosher salt, and 2 teaspoons MSG. Mix thoroughly until everything is evenly incorporated.
⏱️ 3 min - 12
Remove from heat and allow the chili oil to cool completely.
⏱️ 60 min - 13
Let the chili oil rest overnight before using. Transfer to airtight jars for storage.
⏱️ 720 min