Sốt Sa Tế (Vietnamese Lemongrass Chili Oil)

Sốt Sa Tế (Vietnamese Sate Sauce, Vietnamese Lemongrass Chili Oil, or Vietnamese Chili Oil) is a versatile condiment that brings a spicy, aromatic kick to many Vietnamese dishes. I

t’s perfect for enhancing the flavor of noodles, noodle soups, dipping sauces, marinades, and especially grilled or stir-fried dishes.

The best part? It’s incredibly easy to make in just 15 minutes. This Lemongrass Chili Oil is a must-have pantry staple for any Asian food lover.

What is Sốt Sa Tế ?

Vietnamese Sate Sauce is a chili-based condiment made by frying chili, lemongrass, and garlic in hot oil. This distinctive sauce not only adds a spicy kick to your dishes but also enhances their visual appeal with its vibrant red color.

Vietnamese Sate Sauce vs. Chinese Chili Oil vs. Sambal Oelek

Ingredients for Sate Chili Oil

To simplify the preparation, I chose dried chili flakes instead of fresh chili. Moreover, I omitted fish sauce to make the recipe vegan-friendly.

• Crushed chili flakes: I used two types of chili flakes for a combination of spiciness and vibrant color. The Chinese variety provides a spicy flavor, while Gochugaru (Korean chili flakes) adds a rich red hue.
• Lemongrass: This aromatic ingredient plays a dominant role in shaping the flavor profile of the Sate sauce.
• Minced garlic and minced shallots: These essential aromatics are a must-have for achieving the authentic taste of sate sauce.
• Galangal: Adding a small amount of galangal can elevate the flavor of your sauce, although it is optional.
• Cooking oil
• Soy sauce, vegetable bouillon powder and sugar: These ingredients contribute to the savory and slightly sweet notes that balance the spiciness of the sauce.

Instructions

Mince the lemongrass:

• Finely mince the lemongrass and galangal (optional) using a food processor. Using a food processor ensures a finer texture and prevents clumps of lemongrass in your sate sauce (frozen minced lemongrass works well for this recipe).

Mix chili flakes with water:

• Mix the chili pepper flakes with water and the seasonings (sugar, soy sauce, and vegetable bouillon powder). This helps to prevent the chili pepper flakes from burning when added to the hot oil.

Fry the chili and lemongrass in cooking oil:

• Step 1: In a saucepan, heat ¾ of the cooking oil. To test if the oil is hot enough, dip a kitchen chopstick into the oil, and if bubbles slowly come from the tip, the oil is ready. Add the minced shallots and lower the heat to medium. Cook the shallots for about 30 seconds, then add the minced garlic.
• Step 2: Stir-fry the shallots and garlic in the oil for around 2 minutes or until they turn slightly golden. Then add the processed lemongrass and galangal. Cook on medium heat for about 3 minutes, stirring occasionally, until the lemongrass has reduced in volume and acquired a bit of color.

• Step 3: Add the chili flake mixture to the saucepan and cook on medium heat (about 5 minutes). Continuously stir the mixture to prevent it from burning. The lemongrass chili oil is done when the liquid has reduced, the sauce has a glossy jam-like texture, and the aroma of the aromatics is amazing. At this point, you can add the remaining oil and adjust the seasoning according to your preference.
• Step 4: Transfer the sauce to a bowl or container and allow it to cool completely. Store it in an airtight container in the refrigerator, where it can last for several months.

Helpful Tips

When cooking aromatics like lemongrass, garlic, and shallots, use medium heat instead of high heat. High heat can burn them, resulting in a bitter taste. Medium heat gently cooks the aromatics and allows the oil to infuse with their flavors.

Variations

• Use fish sauce and shimp paste: For regular version, you can use fish sauce instead of soy sauce or Mắm ruốc (Vietnamese shrimp paste). This adds a distinct savory flavor that complements the spices and aromatics.
• Add dried shrimps: To enhance the umami profile, some Vietnamese recipes include finely chopped dried shrimp, creating Sa Tế Tôm (Shrimp Sate Sauce). The addition of dried shrimp adds extra depth of flavor and a hint of seafood essence to the sauce.

How to use Vietnamese chili oil

This versatile sauce can be used in various ways. Here are some suggestions for incorporating Vietnamese Sate Sauce into your dishes:

More Vietnamese staple condiments

Sốt Sa Tế (Vietnamese Lemongrass Chili Oil)

Cielle

Sốt Sa Tế (Vietnamese Fried Chili & Lemongrass Sauce) is a spicy and tasty sauce from Vietnam that can be used in many different ways. It adds a spicy and delicious flavor to various Vietnamese dishes like noodles, noodle soups, dipping sauces, marinades, and especially grilled or stir-fried dishes.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Condiments

Cuisine Vietnamese

Equipment

• 1 Saucepan
• 1 Food Processor

Ingredients

  

• 4 stalks lemongrass
• 2 tbsp minced garlic (15g)
• 4 tbsp minced shallots (30g)
• 1 tsp minced galangal (5g) (optional)
• 4 tbsp hot chili pepper flakes
• 3 tbsp Korean pepper flakes (Gochugaru)
• 3 tbsp water
• 2 tbsp soy sauce (to your taste)
• 1 tbsp sugar (to your taste)
• 1 tsp vegetable bouillon powder (to your taste)
• 1 cup vegetable oil (240ml)

Instructions

 

• Use a food processor to finely chop the lemongrass and galangal (optional). This will give you a smooth texture and prevent large pieces of lemongrass in your sauce. Alternatively, you can use frozen minced lemongrass.
• Mix the chili pepper flakes with water and the seasonings (sugar, soy sauce, and vegetable bouillon powder). Water helps to prevent the chili flakes from burning when you add them to the hot oil.
• Heat ¾ of the cooking oil in a saucepan. To check if the oil is hot enough, dip a kitchen chopstick into the oil. If bubbles slowly come from the tip, it means the oil is ready. Add the minced shallots and reduce the heat to medium. Cook the shallots for about 30 seconds, then add the minced garlic.
• Stir-fry the shallots and garlic in the oil for around 2 minutes or until they turn slightly golden. Next, add the processed lemongrass and galangal (if using). Cook on medium heat for about 3 minutes, stirring occasionally, until the lemongrass reduces in volume and gets a bit of color.
• Add the chili flake mixture into the saucepan and cook it over medium heat for about 5 minutes. Keep stirring to prevent the chili flakes from burning. The lemongrass chili oil is ready when the liquid reduces, the sauce becomes glossy and jam-like, and it has a wonderful aroma. You can add the remaining oil and adjust the seasoning to your taste.
• Transfer the sate sauce to a bowl or container and let it cool completely. Store Sate chili oil in an airtight container in the refrigerator, where it will stay good for several months.

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