Vietnamese Chile Sate Sauce

Prep	Cook	Total	Makes
5 Min	40 Min	45 Min	16 Tbsp

Ingredients

• 1 cup neutral oil like canola
• 1 head garlic, minced
• ½ cup lemongrass, finely chopped (can substitute ginger and lemon juice & zest)
• ½ cup fresh red chiles, finely chopped Thai or Birds Eye recommended
• ¼ cup chile flakes
• ½ teaspoon salt

Instructions

1. Heat 1 cup oil on medium low heat
2. When oil comes to temperature, add lemongrass and let it heat for about 5 minutes
3. Add garlic and continue to heat for about 10 minutes
4. Add fresh chiles and stir. Continue to let mixture heat for another 10 minutes, being careful not to burn the ingredients.
5. Add chile flakes and heat for another 10 minutes
6. Add salt to taste, and cool before jarring
7. Add a thin layer of extra oil on top to keep sate fresh longer.

Link to recipe

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Prep	Cook	Total	Servings
10 Min	20 Min	30 Min	4

Ingredients

• ½ cup oil neutral
• 3 shallots finely minced
• ½ cup lemongrass finely chopped (Roughly 3 small stalks)
• 5 garlic cloves finely minced
• 3 Thai chili peppers
• 1 tbsp Korean chili flakes gochugaru
• 1 tsp soy sauce
• 1 tsp fish sauce
• 2 tsp sugar
• 1 tsp salt

Instructions

1. Wash and dry the garlic, shallot, Thai chili peppers and lemongrass. Finely minced all either in a food processor or hand chop.
2. In a medium saucepan heat up the oil. Once hot add the garlic and shallot and fry for 5 minutes or until lightly golden brown.
3. Add the lemongrass and cook for 5 minutes or until lightly crispy.
4. Add the Thai chili and gochugaru and cook for 5 minutes.
5. Lastly, lower the heat to medium-low and add the soy sauce, fish sauce, sugar and salt and cook for 5 minutes.

Link to recipe

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Prep	Cook	Total	Servings
20 Min	20 Min	40 Min	4

Ingredients

• 40 g / 0.44 lb fresh chili (or to preference)
• 10 g / 0.11 lb garlic
• 10 g / 0.11 lb red shallot
• 1 stalks lemongrass
• 4 g / 0.05 lb galangal (optional)
• 8 g / 0.09 lb dried chili flakes (optional)
• 0.1 US cup annatto seeds
• 0.2 Chinese cinnamon bark
• 0.2 star anise
• 0.1 tsp salt (or to taste)
• 0.1 tsp sugar (or to taste)
• 0.1 tsp chicken bouillon powder
• 0.2 tbsp fish sauce
• 0.4 US cup cooking oil (for annatto seeds)
• 0.2 US cup cooking oil (for cooking aromatics)

Instructions

1. Cut the chili so that you're left with just the red part of the plant and put them in the oven preheated
2. at 180°C (356°F) to roast for 10 minutes or until dehydrated. Put them in a bowl to cool when ready.

• Tip: Line the tray with foil to prevent any sticking.

3. Meanwhile, finely chop the garlic, red shallots and galangal.
4. Chop the lemongrass roughly into 1-2 cm (0.4-0.8") segments.
5. Use a food processor to blitz the lemongrass, then pour into a bowl and set aside for later.
6. Repeat the previous step with the roasted chilis.
7. Pour the annatto seeds into 2 US cup oil in a saucepan and keep the heat on low to infuse the color into the oil for 3-5 minutes or until red.
8. Use a sieve to strain the seeds from the oil into a bowl.
9. In a new saucepan or wok, combine 1 US cups oil with the star anise and Chinese cinnamon bark on low heat for 2 minutes or until the aromatics begin to bubble.
10. Remove the star anise and Chinese cinnamon bark and add the chopped garlic, red shallots and galangal to brown for 1 minute.
11. Pour in the lemongrass, chili, dried chili flakes, fish sauce, salt, sugar and chicken bouillon powder and stir for 10 minutes or until golden.
12. Pour in the annatto seed oil and stir to combine for 1 minute.
13. Let the Sa Tế cool and store in airtight containers to be enjoyed with your meals!

Link to recipe