Vietnamese Chile Lemongrass Sate Sauce Tuong Ot Sa Te Recipe

I love this recipe because it packs a punch of bold flavors that totally elevate any dish, transforming the ordinary into extraordinary. Plus, there’s something so satisfying about making my own condiment that gives me those restaurant-quality vibes at home.

To create a lively and vibrant Vietnamese Chile Lemongrass Sate Sauce (Tuong Ot Sa Te), you need a delightful blend of bold flavors. I like to use minced lemongrass and garlic that really infuse with aroma; but for a sauce that really sings, you need more than just aromatics.

Chile flakes and shrimp paste add rich, umami depth that makes this sauce so good you’ll want to drink it. Fish sauce and soy sauce provide balance, making this sauce taste both sweet and tangy at the same time.

Ingredients

Lemongrass: Provides a citrusy scent that is crucial for an authentic taste.

Chili Flakes: Imparts heat and vivid color to the sauce.

Fish Sauce: Grants profundity, salty umami richness.

Sweetness: Balances the heat with subtle sweetness.

Tamarind paste, is optional.

They give a tangy zest.

The umami complexity enhances optional shrimp paste.

Onion: Contributes flavor and sweetness, providing a textural element to the mixture.

Ingredient Quantities

• 1 cup vegetable oil
• 4 lemongrass stalks, trimmed and finely minced
• 1 medium onion, finely chopped
• 4 cloves garlic, finely minced
• 5 tablespoons chili flakes
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon tamarind paste or juice (optional for added tanginess)
• 1 tablespoon shrimp paste (optional for umami depth)
• 2 tablespoons finely chopped shallots

Instructions

1. In a medium saucepan, over medium heat, warm the vegetable oil.

2. Add the very finely minced lemongrass, chopped onion, and chopped shallots to the pan. Sauté for about 5-7 minutes until they become fragrant and golden, just slightly.

3. Add the minced garlic and keep cooking for another 2 minutes, or so, until the garlic smells like, you know, garlic.

4. Lower the heat to its lowest setting and introduce the chili flakes, making sure to stir them in such a way that they meld with the previously cooked ingredients.

5. In the saucepan, combine the sugar, salt, fish sauce, and soy sauce. Continuously stir the mixture to guarantee that the sugar dissolves and the seasoning is uniformly distributed throughout the mixture.

6. Stir in the tamarind paste or juice and shrimp paste, if using. Mix well to fully incorporate these ingredients into the sauce.

7. Allow the mixture to simmer on low heat for 10-15 minutes, stirring now and then. This gives the flavors a chance to meld and the oil a chance to absorb the spices.

8. Take the saucepan off the heat and let the sate cool down to room temperature.

9. The cooled sate sauce should be transferred to a clean, airtight jar or container and stored in the refrigerator.

10. The Chile Lemongrass Sate Sauce can be used as a marinade or condiment to liven up any of your favorite Vietnamese dishes. Enjoy!

Equipment Needed

1. Medium saucepan
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Airtight jar or container

FAQ

• What is Tuong Ot Sa Te?Sa Te Ot Tuong is a Vietnamese spicy sauce made with chili, lemongrass, and other aromatics, often used to enliven soups, noodles, and stir-fries.
• Can I substitute vegetable oil with another type of oil?Certainly, you may substitute vegetable oil with any neutral oil, such as canola or sunflower oil.
• Is shrimp paste necessary in this recipe?Umami depth is added when shrimp paste is used, but it is not required. You can leave it out or substitute with more soy sauce if you’re going for a shrimp-paste-free or vegetarian option.
• How spicy is this sate sauce?You can adjust the spice level by varying the amount of chili flakes. If you’re not sure how hot you want it, start with less and increase according to your taste.
• How long does the sauce last?In an airtight jar, the sauce can last up to a month in the refrigerator.
• Can this recipe be made vegan?Certainly, just leave out the fish sauce and shrimp paste. Instead, use more soy sauce, or a splash of mushroom soy sauce, to keep things flavorful.
• What is the role of tamarind in the recipe?The sauce’s overall flavor profile is enhanced by the addition of tamarind paste or juice, which provides a new dimension of flavor.

Substitutions and Variations

Substitute with canola or peanut oil for a similar, neutral flavor.
Soy sauce or tamari can be used instead of fish sauce for a vegetarian option.
Shrimp paste: Substitute with miso paste to achieve a similar umami depth in vegetarian dishes.
Tamarind paste: For a similar tangy effect, use lemon juice or vinegar.
Lemongrass: If lemongrass is not obtainable, the flavor it imparts can be mimicked by combining lemon zest with a bit of ginger.

Pro Tips

1. To enhance the flavor of the lemongrass, consider bruising the stalks with the back of a knife before mincing. This helps to release more of their natural oils and aromas.

2. For a deeper caramelization and more complex flavor, let the onion and shallots cook slowly over medium heat until they reach a deep golden color. This can take a few extra minutes but is worth the flavor payoff.

3. Toast the chili flakes in a dry pan for a couple of minutes before adding them to the saucepan. This will intensify their flavor and give the sauce a richer chili base.

4. If you prefer a smoother sauce, consider blending the finished product once it has cooled. This can help create a more uniform texture, making it easier to use as a marinade or dipping sauce.

5. Taste and adjust the seasoning if necessary, particularly after adding the fish sauce and soy sauce. You might want to add a little more sugar or tamarind paste to balance out the flavors according to your preference.