Below is my version of a Vietnamese-style sate. You can opt to make the milder version or if you are a heat-seeker, try out the spicy version. But feel free to add however much heat as you like. I use this sate in my version of the popular Spicy Vietnamese Beef Noodle Soup, but with the wonderful tantalizing flavours, it can be used as a yummy companion to complement any of your favourite dishes.
Thank you for reading! Hope you enjoyed this tutorial! I’d like to see how they turned out! “#sweetrehabkitchen“.
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Check out tutorial here.
- 1 - 1/2 Cup oil
- 3/4 cup garlic (90g)
- 1- 1/2 cup lemongrass (150g)
- 1 - 1/2 cup shallots (150g)
- 3 Tablespoon crushed chilli flake
- 3 Tablespoon annatto powder
- 1 - 1/2 Tablespoon paprika
- 1 - 1/2 Tablespoon sugar
- 1 Tablespoon salt
- 6 Tablespoon fish sauce
- 105g Red Thai Chili, minced
- 1/2 cup Sriracha Sauce
- Let’s get started. Place a pan or medium saucepan over medium low heat.
- First add the oil, garlic, lemongrass, and shallots. Stir together. Once the mixture starts to bubble, lower the heat to low and fry for 5 minutes.
- Next add the crushed chili flakes, annatto powder, paprika, sugar, salt, and fish sauce. If you want it spicier, at this point add the red thai chili and sriracha sauce. Stir and cook for another 5 minutes. Remove from heat and allow to cool for 10 minutes. Taste and adjust to your taste.
- Cool completely and then transfer to a jar. Store in the fridge for up to 3 months. Use this in sate however way you prefer.
- Makes 32 oz