Picture this: I’m in my kitchen, scrolling through my fridge, and it hits me—I’m craving a flavor explosion that’ll jazz up my meals for days. Enter this Vietnamese sate sauce, a zesty concoction with lemongrass, garlic, and just the right kick of chili that’ll make everything from my morning eggs to grilled dinner delights sing.
Discover the vibrant flavors of Vietnamese Sate Sauce, a versatile condiment I love for its bold and aromatic profile. With the sweetness of lemongrass and the richness of vegetable oil, garlic, and shallots, this sauce is balanced with fish sauce and chili powder for heat, making it a delightful addition to any meal.
Vietnamese Sate Sauce Recipe Ingredients
- Lemongrass: Adds a fragrant, citrusy aroma with a hint of ginger.
- Garlic: Provides potent antibacterial properties and rich umami flavor.
- Chili Powder: Contributes heat and capsaicin, boosting metabolism.
- Fish Sauce: Offers deep, savory umami notes and a salty depth.
- Soy Sauce: Infuses a mild sweetness and rich, savory flavor.
- Sesame Oil: Introduces nutty flavor with heart-healthy fats.
Vietnamese Sate Sauce Recipe Ingredient Quantities
- 1/2 cup vegetable oil
- 1/4 cup finely chopped lemongrass (bottom white part only)
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 2 tablespoons chili powder (adjust to taste)
- 1 tablespoon paprika
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
How to Make this Vietnamese Sate Sauce Recipe
1. Heat the vegetable oil in a small saucepan over medium heat until shimmering but not smoking.
2. Add the finely chopped lemongrass to the oil and sauté for 2-3 minutes until fragrant, stirring frequently to prevent burning.
3. Stir in the minced garlic and minced shallots, continuing to cook for another 2 minutes until the mixture becomes aromatic.
4. Reduce the heat to low and carefully add the chili powder and paprika to the saucepan, stirring constantly to blend them into the oil, for about 1 minute.
5. Pour in the fish sauce, soy sauce, and sesame oil, and stir well to combine all the ingredients thoroughly.
6. Add the sugar and salt, stirring until the sugar dissolves completely in the mixture.
7. Allow the sauce to cook on low heat for an additional 5 minutes, stirring occasionally to ensure even cooking.
8. Remove the saucepan from heat and let the sauté cool to room temperature.
9. Transfer the Vietnamese sate sauce to a clean, airtight jar or container.
10. Store the sauce in the refrigerator for up to two weeks and use it as a flavorful condiment or marinade for various dishes.
Vietnamese Sate Sauce Recipe Equipment Needed
1. Small saucepan
2. Stirring spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Airtight jar or container
FAQ
- Q: Can I use another oil instead of vegetable oil?
A: Yes, you can substitute with canola or peanut oil for a slightly different flavor. - Q: Is there a substitute for fish sauce?
A: Soy sauce or tamari can be used as a substitute, but the flavor will be slightly less complex. - Q: Can I increase the spiciness of the sauce?
A: Absolutely, adjust the chili powder to your taste, or add fresh chopped chilies for more heat. - Q: How should the Vietnamese Sate Sauce be stored?
A: Store in an airtight container in the refrigerator for up to two weeks. - Q: What dishes can this sauce be used with?
A: It’s great as a marinade, dipping sauce, or to add flavor to soups and noodles. - Q: Can I omit the sesame oil?
A: Yes, but sesame oil adds a unique depth of flavor, so consider adding a small amount for taste.
Vietnamese Sate Sauce Recipe Substitutions and Variations
- Replace lemongrass with grated lemon zest if unavailable.
- Substitute shallots with red onion for a milder flavor.
- Use smoked paprika in place of regular paprika for a smoky depth.
- Replace fish sauce with soy sauce for a vegetarian version, adding a pinch of seaweed for umami.
- Substitute sesame oil with toasted sesame seeds blended into a paste if unavailable.
Pro Tips
1. Lemongrass Preparation: To ensure the lemongrass is flavorful and tender, make sure to trim the tougher outer layers and only use the soft white inner part. Finely chop it to release maximum flavor.
2. Oil Temperature: Keep a close eye on the oil temperature. If it’s too hot, the garlic and shallots can burn quickly. A shimmering appearance and gentle sizzle is ideal for sautéing aromatics.
3. Chili Powder Adjustment: Adjust the amount of chili powder based on your spice tolerance. You can start with less and add more if needed after tasting.
4. Balance of Flavors: Taste the sauce before the final simmer. Adjust sugar, salt, or fish sauce if needed to achieve your desired balance of sweet, salty, and spicy.
5. Storage Tip: Store the sauce in a sterilized jar for longer shelf life, and always use a clean spoon when scooping out the sauce to avoid contamination.
Vietnamese Sate Sauce Recipe
My favorite Vietnamese Sate Sauce Recipe
Equipment Needed:
1. Small saucepan
2. Stirring spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Airtight jar or container
Ingredients:
- 1/2 cup vegetable oil
- 1/4 cup finely chopped lemongrass (bottom white part only)
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 2 tablespoons chili powder (adjust to taste)
- 1 tablespoon paprika
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Instructions:
1. Heat the vegetable oil in a small saucepan over medium heat until shimmering but not smoking.
2. Add the finely chopped lemongrass to the oil and sauté for 2-3 minutes until fragrant, stirring frequently to prevent burning.
3. Stir in the minced garlic and minced shallots, continuing to cook for another 2 minutes until the mixture becomes aromatic.
4. Reduce the heat to low and carefully add the chili powder and paprika to the saucepan, stirring constantly to blend them into the oil, for about 1 minute.
5. Pour in the fish sauce, soy sauce, and sesame oil, and stir well to combine all the ingredients thoroughly.
6. Add the sugar and salt, stirring until the sugar dissolves completely in the mixture.
7. Allow the sauce to cook on low heat for an additional 5 minutes, stirring occasionally to ensure even cooking.
8. Remove the saucepan from heat and let the sauté cool to room temperature.
9. Transfer the Vietnamese sate sauce to a clean, airtight jar or container.
10. Store the sauce in the refrigerator for up to two weeks and use it as a flavorful condiment or marinade for various dishes.
