Watch how to make it here
You might be familiar with Lao Gan Ma but have you heard of sate? This Vietnamese-inspired sate sauce (also known as lemongrass chili oil) is a spicy flavor bomb that elevates any dish.
A few notes:
- If you’re sensitive to spice, substitute bird eye chili peppers for red chili flakes or gochugaru.
- This is typically made with dried shrimp and fish sauce but we will omit those ingredients.
- To save time on prepping, you can buy frozen minced lemongrass at your local Asian grocery store.
- Neutral oils such as vegetable or canola oil work best for this recipe. Avoid sesame oil as it has a strong flavor.
- Store in an airtight glass container in the refridgerator for up to two weeks. Make sure to use a clean utensil when scooping out the chili oil.
Vietnamese Sate Sauce - Lemongrass Chili Oil
- 2 small shallots, minced
- 1 cup neutral oil
- 1/2 cup lemongrass, minced
- 4 garlic cloves, minced
- 3 bird eye chili peppers, roughly chopped
- 1/4 cup gochugaru or red chili flakes
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1 tbsp soy sauce
- 1 tsp sugar
- pinch of MSG or salt
- Step 1 Prep the shallots, garlic cloves, bird eye chili peppers, and lemongrass. Use thawed frozen minced lemongrass to save time on the prep work.
- Step 2 In a saucepan, heat up the vegetable oil, about 5 minutes. Add the lemongrass, shallots, garlic cloves, and chili peppers. Immediately turn off the heat to prevent it from burning. Allow it to cool for about 10 minutes before adding the gochugaru, paprika, turmeric, coriander, soy sauce, sugar, and MSG.
- Step 3 Once completely cooled down, transfer to an airtight container and store in the refrigerator for up to 2 weeks.