Ingredients: (pulled from Viet World Kitchen)
- Four cloves of garlic, pureed
- One large shallot, pureed
- Three stalks of lemongrass, whizzed in a food processor but allow it to keep some texture
- One cup of peanut oil
- 1/2 cup of fresno chilis (the recipe calls for thai bird chilis), whizzed in a food processor but allow it to keep some texture
- 1/2 cup crushed chili flakes
- 1/2 cup chopped peanut
- 2 1/2 teaspoons sugar
- 2 tablespoons of fish sauce
- Salt to taste
- Two tablespoons sriacha sauce (I used cock brand)
The smell in your kitchen is unbelievably delicious at this point and just wait, it only gets better as the recipe continues.
2) Once the shallots and garlic have mingled for about ten minutes, add the lemongrass. Keep in mind that you are not trying to cook any of the ingredients quickly, they are being slowly, slowly eased into the sauce. You will know that the lemongrass is ready once it has sunk to the bottom of the saucepan.
I decided at this point to add some chopped peanuts. The original recipe didn't call for peanuts but I just love the richness they add and the way they echo the peanut oil. The texture they give is also lovely. Give the peanuts at least five minutes.
3) The process now starts to get exciting as the chilis and chili flakes are added. The pureed chilis go in first and as they simmer their color leaks out into the sauce turning it a lovely burnt orange color.
Taste, adjust and enjoy.
What to use it for:
- Dipping sauce
- Stir fry sauce
- Yeah, I mean, everything. This sauce is just so yummy and flavourful that it can be used on just about anything you eat