Go Back
–+ servings
Vietnamese Sate

Vietnamese Sate: Zesty Lemongrass Chili Oil Made Easy

Vietnamese Sate is a zesty lemongrass chili oil bursting with flavor, perfect for enhancing any dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 1 jar
Course: Drinks
Cuisine: Vietnamese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Aromatic Base
  • 4 stalks lemongrass fresh lemongrass is a must
  • 2 medium shallots use onions in a pinch if needed
  • 2 cloves garlic fresh is always best
  • 4 Thai Bird's-eye chilies reduce for less heat
For the Oil
  • 3/4 cup vegetable oil neutral oil works best
  • 2 tbsp annatto seeds optional for color
For Extra Flavor
  • 1 tsp red pepper flakes adjust to your heat preference
  • 1 tbsp vegan fish sauce swap with soy sauce for gluten-free
  • 2 tsp sugar brown sugar adds depth

Equipment

  • blender
  • deep saucepan
  • fine mesh sieve
  • glass jar

Method
 

Preparation
  1. Roughly chop the lemongrass, shallots, garlic, and chilies. Blend with 1/4 cup of vegetable oil until finely minced.
  2. Heat 1/2 cup of vegetable oil in a saucepan. Add annatto seeds and fry for about 2 minutes until vibrant red.
  3. Strain out annatto seeds using a fine-mesh sieve and return the colored oil to the saucepan.
  4. Add the blended aromatics from Step 1 to the hot oil, frying on low for about 2 minutes, stirring constantly.
  5. Stir in vegan fish sauce and sugar once the aromatics are done, mixing well until the sugar dissolves.
  6. Transfer the mixture to a glass jar and seal tightly after it cools to room temperature.

Nutrition

Serving: 1jarCalories: 120kcalCarbohydrates: 1gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 300mgSugar: 1gVitamin C: 5mgIron: 2mg

Notes

Store Vietnamese Sate in the fridge for up to 3 weeks and let it sit for robust flavor before using.

Tried this recipe?

Let us know how it was!