Vietnamese Sate Sauce – Lemongrass Chili Oil

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:

  1. If you’re sensitive to spice, substitute bird eye chili peppers for red chili flakes or gochugaru.
  2. This is typically made with dried shrimp and fish sauce but we will omit those ingredients.
  3. To save time on prepping, you can buy frozen minced lemongrass at your local Asian grocery store.
  4. Neutral oils such as vegetable or canola oil work best for this recipe. Avoid sesame oil as it has a strong flavor.
  5. 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

1. If you’re sensitive to spice, substitute bird eye chili peppers for red chili flakes or gochugaru.
2. This is typically made with dried shrimp and fish sauce but we will omit those ingredients.
3. To save time on prepping, you can buy frozen minced lemongrass at your local Asian grocery store.
4. Neutral oils such as vegetable or canola oil work best for this recipe. Avoid sesame oil as it has a strong flavor.
5. 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.

Prep Time

5 min

cooking time

10 min

Servings

3

total time

15 min

Difficulty

Ingredients

1
2 small shallots, minced
2
1 cup neutral oil
3
1/2 cup lemongrass, minced
4
4 garlic cloves, minced
5
3 bird eye chili peppers, roughly chopped
6
1/4 cup gochugaru or red chili flakes
7
1/2 tsp paprika
8
1/2 tsp turmeric
9
1/2 tsp ground coriander
10
1 tbsp soy sauce
11
1 tsp sugar
12
pinch of MSG or salt

Cooking Instructions

1
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.
2
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.
3
Step 3
Once completely cooled down, transfer to an airtight container and store in the refrigerator for up to 2 weeks.
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4 Responses

  1. I just wanted to say thank you for this recipe! I made the sauce once already and I couldn’t get enough – used it in so many dishes. I ran out of it a few weeks ago and have been missing it ever since, so I just made another batch 🙂

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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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