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
Place the 1/2 cup of dried California chili in a dry pan and dry-toast them over medium heat until fragrant, about 3-5 minutes. Be careful not to burn them.
⏱️ 5 min
- 2
Once toasted, remove the dried California chilies from the pan and let them cool slightly. Use kitchen scissors to cut them into smaller pieces. Chop the 2 cups of fresh Thai chili on a cutting board.
⏱️ 5 min
- 3
Add the chopped fresh Thai chilies to a food chopper or blender and process until finely minced. Add the cut dried California chilies to the food chopper with the fresh chilies and process further until well combined and finely minced.
⏱️ 5 min
- 4
Spread the processed chili mixture onto a baking sheet lined with paper towels to absorb excess moisture. Place more paper towels on top and press down with another baking sheet to further dry the mixture. This step is crucial to prevent burning or an insufficient reaction in the oil.
⏱️ 5 min
- 5
Pour 4 cups of sunflower oil into a large, heavy-bottomed pan or Dutch oven. Heat the oil over medium-low heat until it reaches a temperature where a small piece of garlic sizzles gently when added (around 250-275°F). Do not let the oil get too hot, as this can burn the ingredients.
⏱️ 10 min
- 6
Add the 1 cup of very finely minced lemongrass to the warm oil and stir. Cook for 2-3 minutes until fragrant.
⏱️ 3 min
- 7
Add the 1 1/2 cups of minced garlic to the oil and stir. Continue to cook for another 5-7 minutes, stirring occasionally, until the garlic is lightly golden and fragrant, being careful not to burn it.
⏱️ 7 min - 8
Add the dried chili powder, Korean chili powder (gochugaru), toasted sesame seeds, fermented soybean, kosher salt, granulated sugar, and MSG to the oil mixture. Stir all the ingredients thoroughly to combine.
⏱️ 5 min
- 9
Continue to cook the mixture over low heat, stirring frequently, for about 10-15 minutes. Maintain a gentle simmer, ensuring the oil is hot enough to infuse the flavors but not so hot that the ingredients burn. The mixture should become deeply fragrant and the flavors will meld.
⏱️ 15 min
- 10
Remove the pan from the heat and let the chili oil cool completely in the pan. Once cooled, ladle the finished lemongrass chili oil into clean, sterilized glass jars for storage. This condiment is versatile and can be added to dishes like bún bò Huế, phở, or any noodle soups.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
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
Place the 1/2 cup of dried California chili in a dry pan and dry-toast them over medium heat until fragrant, about 3-5 minutes. Be careful not to burn them.
⏱️ 5 min - 2
Once toasted, remove the dried California chilies from the pan and let them cool slightly. Use kitchen scissors to cut them into smaller pieces. Chop the 2 cups of fresh Thai chili on a cutting board.
⏱️ 5 min - 3
Add the chopped fresh Thai chilies to a food chopper or blender and process until finely minced. Add the cut dried California chilies to the food chopper with the fresh chilies and process further until well combined and finely minced.
⏱️ 5 min - 4
Spread the processed chili mixture onto a baking sheet lined with paper towels to absorb excess moisture. Place more paper towels on top and press down with another baking sheet to further dry the mixture. This step is crucial to prevent burning or an insufficient reaction in the oil.
⏱️ 5 min - 5
Pour 4 cups of sunflower oil into a large, heavy-bottomed pan or Dutch oven. Heat the oil over medium-low heat until it reaches a temperature where a small piece of garlic sizzles gently when added (around 250-275°F). Do not let the oil get too hot, as this can burn the ingredients.
⏱️ 10 min - 6
Add the 1 cup of very finely minced lemongrass to the warm oil and stir. Cook for 2-3 minutes until fragrant.
⏱️ 3 min - 7
Add the 1 1/2 cups of minced garlic to the oil and stir. Continue to cook for another 5-7 minutes, stirring occasionally, until the garlic is lightly golden and fragrant, being careful not to burn it.
⏱️ 7 min - 8
Add the dried chili powder, Korean chili powder (gochugaru), toasted sesame seeds, fermented soybean, kosher salt, granulated sugar, and MSG to the oil mixture. Stir all the ingredients thoroughly to combine.
⏱️ 5 min - 9
Continue to cook the mixture over low heat, stirring frequently, for about 10-15 minutes. Maintain a gentle simmer, ensuring the oil is hot enough to infuse the flavors but not so hot that the ingredients burn. The mixture should become deeply fragrant and the flavors will meld.
⏱️ 15 min - 10
Remove the pan from the heat and let the chili oil cool completely in the pan. Once cooled, ladle the finished lemongrass chili oil into clean, sterilized glass jars for storage. This condiment is versatile and can be added to dishes like bún bò Huế, phở, or any noodle soups.
⏱️ 10 min