Vietnamese Lemon Grass Chili Oil // ớt sa tế

Ingredients

• 4 cup sunflower oil
• 2 cup fresh Thai chili (chopped)
• 1 cup dried chili powder
• 0.5 cup dried California chili
• 0.5 cup Korean chili powder (gochugaru)
• 1 cup lemongrass (very finely minced)
• 1.5 cup garlic (minced)
• 0.33 cup toasted sesame seeds (lightly crushed)
• 0.33 cup fermented soybean (lightly mashed)
• 0.25 cup granulated sugar
• 1 tbsp kosher salt
• 2 tsp MSG

Steps

1. 1

   In a dry pan over medium-low heat, lightly toast the California chilies for about 10–15 seconds until fragrant.

2. 2

   Remove the California chilies from the pan, let them cool, then break them into smaller pieces.

3. 3

   In the same pan, lightly toast the dried Thai chilies for 5–10 seconds.

4. 4

   Transfer the fresh Thai chilies and the toasted California chilies into a food processor and pulse into a coarse chili mixture.

5. 5

   Spread the chili mixture onto a tray lined with paper towels and gently pat dry to remove excess moisture.

6. 6

   In a pot, add the sunflower oil and bring it up slowly over medium-low heat.

7. 7

   Add the minced lemongrass and cook gently at low temperature until fragrant.

8. 8

   Add the minced garlic and cook until just lightly golden.

9. 9

   Add the pulsed chili mixture directly into the oil, keeping the heat low to medium-low.

10. 10

    Cook for 10–15 minutes, stirring occasionally, allowing the moisture from the chilies to slowly cook off. You should see gentle bubbling from water release, not aggressive frying; adjust heat as needed to avoid browning or burning.

11. 11

    Once the bubbling reduces and the mixture looks slightly thicker and more concentrated, add the Korean chili powder and the dry chili powder, then stir to combine.

12. 12

    Add the toasted sesame seeds, fermented soybean, sugar, salt, and MSG. Mix thoroughly until everything is evenly incorporated.

13. 13

    Remove the pot from the heat and allow the chili oil to cool completely.

14. 14

    Let the oil rest overnight before using to allow the flavors to develop.

Notes

Cooking the chilies directly in oil removes moisture and gives you a thicker, more cohesive texture. Keep your heat low and controlled; this is the difference between a clean, deep oil and a bitter one.

Nutrition per serving

• condiment
• spicy
• Vietnamese
• chili oil
• vegan
• vegetarian
• gluten-free
• sauce