Vietnamese sate sauce

It packs a memorable spicy punch and keeps well for ages. Our vietnamese sate sauce version is SUPER easy to make, pairing outrageously well with your favorite stir fries, vegetablesmeats and noodle soups.

You can think of it like Vietnamese chili oil or chili sauce. We like to use it when grilling food like in this grilled squid recipe , grilled king oyster mushrooms recipe , or add just a bit to seafood fried rice such as crab fried rice and scallop fried rice. Why two types of chilies? I also use dried shrimps optional which will add depth to the sauce and reduce the amount of sugar required. All the chilies and aromatics as well as dried shrimps, if using need to be coarsely chopped and then processed into quite fine pieces in a food chopper. I like to process the lemongrass with the dried shrimps, and the chilies with the remaining aromatics, to make it convenient for cooking. Once all the ingredients have been prepared, the rest is pretty easy.

Vietnamese sate sauce

Add to your noodles, noodle soup or marinate your meats with it. The lemongrass and garlic will add much flavor to anything you add this sauce to. Help elevate your dishes by adding a teaspoon and letting it absorb all that goodness. Easy to make: Many of the ingredients are staples at home or easily can be found at the Asian grocery store. And it will take you less than 30 minutes to make this! Adds heat and flavor to any dish: I love adding this to my pho soups. Really this will work with anything. I have even topping this on my waffles or ice cream and it elevates it with the garlic, lemongrass and spicy heat. Share with family and friends: Food is a love language in my culture. Makin a big batch and jarring this to give to family and friends will surely give you extra brownie points when it comes to Christmas and Chinese New Year. You can even make a big jar and bring it to family gatherings and you will be he big talk of the party. Easy to adjust to your spice preference: This recipe is so easy to make and even easier to adjust to your spice preference. Not too spicy: This recipe calls for less Thai Chilis, which is the one chili that will make this recipe super spicy if you decide to use more. If you like to add some heat but more aromatic flavor to your dishes this is the perfect recipe for you.

After about 5 minutes, add garlic and continue to heat for another 10 minutes. Total Time: 50 minutes minutes.

Restaurant cooking is hard to duplicate unless I've eaten it myself, so I pointed Jason to a couple recipes in Into the Vietnamese Kitchen , which he had on hand, so that he may understand what the restaurant chef may have done to craft the sauce. The simple Mellow Chile Garlic Mix p. It's an old-fashioned homey condiment that pre-dated any kind of Sriracha or chile-garlic sauces that are ubiquitous these days. Jason's sauce had lots of lemongrass and shallot, so I pointed him to the finishing mix that's added to complete spicy bowls of Bun Bo Hue noodle soup p. The key in both of those recipes is that you have to slowly cook at low heat to coax all the oils and flavors from the ingredients. If you've prepared cooked sambals, you'll notice the similarity in cooking methods.

Add to your noodles, noodle soup or marinate your meats with it. The lemongrass and garlic will add much flavor to anything you add this sauce to. Help elevate your dishes by adding a teaspoon and letting it absorb all that goodness. Easy to make: Many of the ingredients are staples at home or easily can be found at the Asian grocery store. And it will take you less than 30 minutes to make this!

Vietnamese sate sauce

Vietnamese Sate Sauce Sot Sa Te recipe is a fiery red sauce that is an excellent complement to various dishes, and is particularly good for stir-frying and grilling. Do not mix Vietnamese Sate sauce with satay sauce that contains peanuts. It is as Vietnamese chili oil and chili sauce. We love using it to grill food, such as in barbecued Squid recipe, grilled king oyster mushrooms recipe or even add some to seafood-fried rice such as crab frittered rice or scallop Fried Rice. Why there are two kinds of chilis? Aromatics You will require lots of lemongrass, shallots galangal and garlic optional. Oil and seasonings You will also require cooking oil with a neutral flavor as well as the soy sauce and salt as well as sugar. I also make use of dried shrimps optional that will provide depth to the sauce and decrease how much sugar is you need. All aromatics and chilis as as well with dried shrimps in the event of using require to be coarsely chopped before being processed into fine pieces by a food processor. I prefer to cook the lemongrass using dried shrimps and chilis, along with any remaining aromatics, making it easy to cook.

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Step 3. Really this will work with anything. If you are lucky enough to have an Asian supermarket around you, you may be able to get free pork fat from the butcher in the back. Cook another minutes. This sauce stands out with its fresh note of lemongrass, complemented by garlic, shallot, and fish sauce. Instructions Heat 1 cup oil on medium low heat. Cook Time 20 minutes mins. With North-African shawarma! Oh yeah! The galangal is so fresh and bright with the lemongrass, while the fish sauces lends a mysterious depth. Your recipe is Delicious!

Known by various names such as Vietnamese Sate Sauce or Vietnamese Chili Oil , this Vietnamese condiment provides a spicy and flavorful touch to a wide range of Vietnamese dishes, including noodles, noodle soups, dipping sauces, marinades, and particularly grilled or stir-fried creations.

You may even want to keep some tissues nearby because this is one of those condiments that has no mercy; you could be wiping away at sweat AND some tears. Share What will I use my 2 cups for? GREAT recipe!!! Cook on medium heat for about 3 minutes, stirring occasionally, until the lemongrass reduces in volume and gets a bit of color. Absolutely love this recipe. Everybody else has just copied it word for word. Get the garlic and shallots to a fine mince, and the lemon grass well processed, but not to powder. Jump to Recipe Print Recipe. Taste and adjust with a little more sugar to tame the heat, fish sauce or salt for savoriness, or a bit more Sriracha for extra heat. Unlike other pickled jalapenos, these jalapenos are crunchy and fresh tasting, even after one month in the fridge. After about 10 more minutes, when the fresh chiles have lost their sharp, raw chile smell and the oil has been colored red, add the chile flakes. Then add the processed lemongrass and dried shrimps. If you are lucky enough to have an Asian supermarket around you, you may be able to get free pork fat from the butcher in the back.