Vietnamese Sate Sauce

Name: Vietnamese Sate Sauce
Total time: 30 min
Ingredients: ¼ cups Chili pepper; 3 Shallot; 4 stalks Lemongrass; 6 Garlic; ½ cups Vegetable oil; 1 tbsp Korean red pepper powder Gochugaru; 1 tsp Salt; 2 tsp Fish sauce; 3 tsp Sugar; 1 tsp MSG

By Vicky Pham · 30 min

Ingredients

Chili pepper¼ cups
Shallot3
Lemongrass4 stalks
Garlic6
Vegetable oil½ cups
Korean red pepper powder Gochugaru1 tbsp
Salt1 tsp
Fish sauce2 tsp
Sugar3 tsp
MSG1 tsp

Instructions

In a food processor, combine the chili peppers, shallots, sliced lemongrass and garlic cloves. Chop coarsely (or chop everything by hand).
Heat the vegetable oil in a medium saucepan.
Add the chopped chili, shallot, lemongrass and garlic mixture to the oil.
Fry over medium-low heat for 5 minutes, stirring constantly to prevent burning.
Stir in the red pepper powder, then season to taste with salt, fish sauce and MSG.
Store in an airtight container in the fridge, where it keeps for 3 to 4 months.

Summarized from Vicky Pham's video. Watch it for the details.

Watch the recipe video

More recipes with

Garlic Shallot

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app