Key Takeaways
- This Sa Tế Vietnamese Lemongrass Chili Sauce recipe creates 2 cups of versatile chili oil in just 30 minutes
- The unique blend of lemongrass and dried shrimp gives this sauce its authentic flavor profile
- Customizable heat level makes it perfect for everyone’s preference
- Stores for up to 3 months in the refrigerator to enhance any meal
Transform Your Meals with Homemade Sa Tế
Ever found yourself craving that perfect balance of spicy, aromatic heat that makes Vietnamese dishes so irresistible? Store-bought chili oils just don’t capture the magic.
The solution? Make your own Sa Tế Vietnamese Lemongrass Chili Sauce at home.
This vibrant, aromatic Sa Tế Vietnamese Lemongrass Chili Sauce combines the citrusy punch of lemongrass with the umami depth of dried shrimp and the fiery kick of chili flakes. It’s the secret weapon that transforms ordinary dishes into extraordinary culinary experiences.
Unlike commercial versions, this homemade Sa Tế Vietnamese Lemongrass Chili Sauce recipe lets you control exactly what goes into your condiment—no preservatives, just pure flavor. Plus, you can adjust the heat level to perfectly match your preference.
Best of all, making a batch takes just 30 minutes of active time, and it keeps for months in the refrigerator. Ready to elevate your cooking game?
Nutrition Information (Per 1 Tablespoon Serving)
| Nutrient | Amount |
|---|---|
| Calories | 45 |
| Total Fat | 4.5g |
| Saturated Fat | 0.5g |
| Sodium | 80mg |
| Total Carbohydrates | 1g |
| Dietary Fiber | 0.5g |
| Sugars | 0g |
| Protein | 0.5g |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 persons (2 cups of sauce)
Equipment & Ingredients for Sa Tế Vietnamese Lemongrass Chili Sauce
Kitchen Tools You’ll Need
| Tool | Purpose |
|---|---|
| Food processor or mortar and pestle | For grinding ingredients |
| Heavy-bottomed saucepan | For cooking the sauce |
| Fine-mesh strainer | For straining dried shrimp (optional) |
| Heatproof glass jars | For storage |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For stirring |
Ingredients List
| Ingredient | Quantity | Notes |
|---|---|---|
| Dried red chili flakes | 1/2 cup | Adjust based on heat preference |
| Fresh lemongrass stalks | 3 stalks | Lower white parts only, finely minced |
| Garlic cloves | 8 cloves | Finely minced |
| Shallots | 3 medium | Finely minced |
| Dried shrimp | 2 tablespoons | Rinsed and soaked for 15 minutes |
| Neutral oil (canola or vegetable) | 1 cup | For frying |
| Fish sauce | 2 tablespoons | Adds umami flavor |
| Sugar | 1 tablespoon | Balances heat |
| Salt | 1 teaspoon | To taste |
| Annatto seeds (optional) | 1 tablespoon | For color |
Possible Substitutions
- Dried shrimp: Can be replaced with 1 tablespoon fish sauce for a vegetarian option, though this will alter the traditional flavor
- Lemongrass: If unavailable, substitute with 2 teaspoons lemon zest plus 1/2 teaspoon ground ginger
- Annatto seeds: May substitute with 1/2 teaspoon paprika for color (not flavor)
- Shallots: Red onion can work in a pinch
- Fish sauce: For a vegetarian version, use soy sauce or liquid aminos
Note: For those with dietary restrictions, this Sa Tế Vietnamese Lemongrass Chili Sauce is naturally gluten-free and dairy-free.
Detailed Step-by-Step Instructions for Sa Tế Vietnamese Lemongrass Chili Sauce
Preparation Phase
- Prepare your workspace:
- Clear a clean, spacious area in your kitchen
- Read through the entire recipe once before beginning
- Gather all ingredients and tools before starting
- Place a heat-resistant surface nearby for the hot pan later
- Prepare the dried shrimp:
- Measure out 2 tablespoons of dried shrimp
- Place dried shrimp in a small bowl
- Rinse thoroughly under cold running water until the water runs clear
- Fill the bowl with warm (not hot) water to cover the shrimp
- Let soak for exactly 15 minutes (set a timer)
- After soaking, drain the shrimp using a fine-mesh strainer
- Use paper towels to pat the shrimp completely dry
- Transfer to a cutting board and chop finely with a sharp knife
- Alternatively, pulse 8-10 times in a food processor until finely minced (not pasty)
- Transfer minced shrimp to a small bowl and set aside
- Prepare the lemongrass:
- Take 3 fresh lemongrass stalks
- Cut off the top green portions (save for tea if desired)
- Remove the tough outer layers until you reach the pale, softer core
- Cut off the root end
- You should now have only the bottom 4-5 inches of each stalk
- Slice these portions thinly (as thin as possible)
- Finely mince the slices using a sharp knife (aim for pieces no larger than a grain of rice)
- You should end up with approximately 3 tablespoons of minced lemongrass
- Transfer to a small bowl and set aside
- Prepare the garlic and shallots:
- Peel 8 garlic cloves
- Smash each clove with the flat side of your knife to make mincing easier
- Finely mince the garlic (pieces should be very small but not paste-like)
- Peel 3 medium shallots
- Cut each shallot in half lengthwise
- Slice thinly, then mince finely
- Keep garlic and shallots in separate bowls
- Measure remaining ingredients:
- Measure 1/2 cup dried red chili flakes into a bowl
- Measure 1 cup neutral oil and keep near the stove
- Prepare 2 tablespoons fish sauce, 1 tablespoon sugar, and 1 teaspoon salt in small containers
- If using annatto seeds, measure 1 tablespoon into a small bowl
Cooking Phase for Sa Tế Vietnamese Lemongrass Chili Sauce
- Prepare annatto oil (optional color step):
- Place a heavy-bottomed saucepan on the stove
- Pour in 1 cup of neutral oil
- Turn heat to medium
- Once oil is warm (not hot), add 1 tablespoon annatto seeds
- Stir continuously with a wooden spoon for 2-3 minutes
- Watch for the oil to turn a deep orange-red color
- Remove from heat when color develops
- Place a fine-mesh strainer over a heat-safe bowl
- Pour the oil through the strainer to remove all seeds
- Return the colored oil to the pan
- If not using annatto, simply heat the plain oil in the pan over medium heat
- Cook the aromatics (Part 1 – Shallots):
- Reduce heat to medium-low
- Add the minced shallots to the oil
- Stir gently to distribute evenly
- Cook for 3-4 minutes, stirring every 30 seconds
- Watch for shallots to become translucent but not brown
- If browning too quickly, lower heat slightly
- Use a wooden spoon to prevent sticking to the bottom
- Cook the aromatics (Part 2 – Garlic):
- Add minced garlic to the pan with shallots
- Stir immediately to combine
- Cook for exactly 2 minutes, stirring constantly
- Be vigilant as garlic burns easily
- Look for garlic to become fragrant and slightly golden
- If it starts to brown too quickly, lower heat further
- Cook the aromatics (Part 3 – Lemongrass):
- Add minced lemongrass to the pan
- Stir thoroughly to combine with garlic and shallots
- Cook for 3 minutes, stirring every 30 seconds
- The mixture should become very fragrant
- Lemongrass should soften slightly but maintain some texture
- The oil should now be infused with aromatics
- Add dried shrimp:
- Add the prepared minced dried shrimp to the pan
- Stir to combine with aromatic mixture
- Cook for 2 minutes, stirring frequently
- You should smell a savory seafood aroma developing
- The shrimp will become slightly more golden
- Add chili flakes (with caution):
- Stand back from the stove to avoid inhaling chili fumes
- Consider opening a window for ventilation
- Reduce heat to low
- Carefully add the 1/2 cup dried chili flakes to the pan
- Use a wooden spoon to stir immediately and thoroughly
- Be gentle to avoid oil splatter
- Stir constantly for 1 full minute
- Watch for the flakes to become evenly coated with oil
- Add seasonings:
- Add 1 tablespoon sugar, sprinkling it evenly across the surface
- Add 1 teaspoon salt, distributing evenly
- Pour in 2 tablespoons fish sauce around the perimeter of the pan
- Stir thoroughly to combine all ingredients
- Be mindful that fish sauce may cause brief sizzling
- Simmer the Sa Tế Vietnamese Lemongrass Chili Sauce:
- Reduce heat to the lowest setting
- Allow the mixture to simmer gently for 5-7 minutes
- Stir every minute to prevent sticking
- Watch for bubbling to gradually subside
- The oil should take on a deep red-orange color
- Chili flakes should look toasted but not blackened
- The fragrance should be rich and complex
- Turn off heat when you see the color has deepened and flakes look properly toasted
Cooling & Storage Phase
- Initial cooling:
- Remove pan from heat source completely
- Allow the Sa Tế Vietnamese Lemongrass Chili Sauce to cool in the pan for exactly 10 minutes
- Stir occasionally during cooling
- This cooling period allows flavors to meld
- Taste and adjust:
- After cooling for 10 minutes, carefully taste a tiny amount
- If needed, add more salt (1/4 teaspoon at a time)
- For more sweetness, add sugar (1/2 teaspoon at a time)
- For more savory depth, add fish sauce (1/2 teaspoon at a time)
- For each adjustment, stir thoroughly and taste again
- Prepare storage jars:
- While sauce is cooling, prepare your glass jars
- Ensure jars are completely clean and dry
- Any moisture can cause spoilage
- If planning long-term storage, sterilize jars by boiling for 10 minutes
- Transfer to storage containers:
- Using a funnel if available, carefully pour the warm Sa Tế Vietnamese Lemongrass Chili Sauce into prepared jars
- Leave 1/2 inch of space at the top of each jar
- Ensure the solids are completely submerged in oil
- If needed, add a little extra neutral oil to cover
- Wipe any spills from the jar rims with a clean cloth
- Seal jars tightly with lids
- Final cooling and storage:
- Let jars cool completely at room temperature (about 2 hours)
- Label with the date made
- Once completely cool, transfer to the refrigerator
- Let flavors develop for 24-48 hours before using for best taste
- Store in refrigerator for up to 3 months
Troubleshooting Your Sa Tế Vietnamese Lemongrass Chili Sauce
Common Issues and Solutions
| Problem | Cause | Solution |
|---|---|---|
| Sauce burning | Heat too high | Always cook on medium-low heat and stir frequently |
| Too spicy | Too many chili flakes | Add more oil to dilute the heat |
| Not spicy enough | Not enough chili flakes | Add more toasted chili flakes at the end |
| Oil not red enough | Insufficient cooking time | Cook chili flakes a bit longer |
| Bitter taste | Burnt garlic or lemongrass | Start over, being careful with cook times |
| Too salty | Too much fish sauce | Add a bit more sugar to balance |
| Grainy texture | Ingredients not minced finely | Next time, chop ingredients more thoroughly |
| Sauce separating | Normal settling | Stir well before using |
| Mold formation | Moisture in jar or solids not covered by oil | Always keep solids submerged in oil and use clean utensils |
Variations & Substitutions for Sa Tế Vietnamese Lemongrass Chili Sauce
Want to put your own spin on this Sa Tế Vietnamese Lemongrass Chili Sauce? Try these variations:
Vegan Version
Replace dried shrimp and fish sauce with 2 tablespoons of mushroom powder and 1 tablespoon of soy sauce to maintain umami depth.
Extra Aromatic Version
Add 1 tablespoon of finely minced ginger and 2 kaffir lime leaves (finely shredded) for an extra aromatic boost. This variation pairs wonderfully with Asian-inspired sauces of all kinds.
Citrus Twist
Add 1 teaspoon of lime zest at the end of cooking for a bright, citrusy note.
Sweeter Version
Double the sugar (2 tablespoons) and add 1 tablespoon honey for a sweet-heat balance that works beautifully with grilled meats.
Herb-Infused Version
Add 2 tablespoons of finely chopped cilantro stems during the last minute of cooking for a fresh herbal note.
Storage & Reheating Guidelines for Sa Tế Vietnamese Lemongrass Chili Sauce
Storage Guidelines
- Refrigerator: Keeps for up to 3 months in sealed glass jars
- Freezer: Can be frozen in small portions using ice cube trays, then transferred to freezer bags (lasts 6 months)
- Room temperature: Not recommended for more than 24 hours
Best Practices
- Always use a clean, dry spoon when scooping from the jar
- Ensure oil always covers the solids in the jar
- If the oil solidifies in the refrigerator, let it sit at room temperature for 15 minutes before using
- To extend shelf life, avoid introducing moisture or food particles into the jar
Safety Notes & Tips for Making Sa Tế Vietnamese Lemongrass Chili Sauce
Safety First
- Heat caution: Hot oil can splatter—use a splatter guard if available
- Ventilation: Ensure good kitchen ventilation as cooking chili can release irritating fumes
- Handling chilies: Consider wearing gloves when handling large amounts of chili flakes
- Jar sterilization: For longer storage, sterilize jars by boiling for 10 minutes
- Eye protection: Avoid touching your face while working with chilies
- Children: Keep children away from the stove during preparation
Pro Tips for Perfect Sa Tế
- Texture options: For a smoother sauce, blend half the mixture after cooking
- Heat control: The longer the chili flakes cook in oil, the more heat is extracted
- Flavor development: This sauce tastes even better after 48 hours in the refrigerator
- Oil selection: A neutral oil with a high smoke point works best
- Ingredient freshness: Fresh lemongrass makes a significant difference in flavor
- Cutting technique: The finer you mince ingredients, the more flavor they release
- Testing doneness: The sauce is ready when it has a deep, toasted aroma
- Serving suggestion: Try a spoonful in your next bowl of pho or as a dipping sauce for dumplings
Ways to Use Sa Tế Vietnamese Lemongrass Chili Sauce
This versatile condiment can transform many dishes:
- Stir into soups and broths for instant depth and heat
- Use as a marinade base for grilled meats
- Drizzle over rice dishes
- Mix with mayonnaise for a spicy sandwich spread
- Add to stir-fries in place of plain chili oil
- Serve alongside spring rolls and dumplings
- Toss with noodles for a quick, flavorful meal
- Add to scrambled eggs for a breakfast with a kick
- Use as a base for other sauces, similar to how Patak’s Tikka Masala sauce serves as a starting point for Indian dishes
- Brush onto grilled corn for a Vietnamese twist
- Spoon over baked potatoes for an unexpected flavor boost
- Mix into ground meat for spicy burgers or meatballs
Remember, the beauty of homemade Sa Tế Vietnamese Lemongrass Chili Sauce is that you can adjust it to your taste preferences. Start with a small amount if you’re sensitive to heat, and work your way up as you become accustomed to its flavor profile.
Enjoy your culinary adventure with this authentic Vietnamese condiment!
