Lemongrass Chili Oil

Name: Lemongrass Chili Oil
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 3 tbsp minced lemongrass; 2 tbsp chili flakes; 80 ml oil; 1 tsp fine sea salt; 1 tsp sugar

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Lemongrass Chili Oil hails from the kitchens of Hue, where the balance of flavors is a craft honed by hand. This home-style version reflects the essence of Vietnamese family cooking, where salt is measured with intuition, and the richness of oil is embraced. In Hue, this oil is a staple, often made in generous batches to accompany meals shared around the table, capturing the spirit of communal dining without being tied to a specific occasion.

The result is an aromatic infusion of lemongrass and chili that bursts with flavor. It delivers a fiery kick tempered by the subtle sweetness of sugar, all enveloped in a rich, smooth oil. This condiment transforms any dish it touches, adding depth and warmth, a true staple in Vietnamese culinary practice.

Ingredients

3 tbspminced lemongrass
2 tbspchili flakes
80 mloil
1 tspfine sea salt
1 tspsugar

Method

Begin by placing a dry skillet over medium heat. Add 2 tbsp chili flakes and toast them gently, stirring frequently. You'll know they are ready when they become fragrant and slightly darker in color, but be careful not to burn them.
Remove the skillet from the heat and allow the chili flakes to cool completely. This cooling step is crucial to prevent the heat from continuing to cook the spices, which can lead to bitterness.
Once cooled, transfer the chili flakes to a small bowl. Add 3 tbsp minced lemongrass, 1 tsp fine sea salt, and 1 tsp sugar. Stir these ingredients together until they are well combined, ensuring the sugar and salt are evenly distributed.
In the same skillet, pour in 80 ml of oil and warm it over low heat. The oil should be just warm enough to infuse the flavors but not hot enough to fry the ingredients.
Carefully add the mixed spices to the warm oil. Stir gently to combine, allowing the oil to absorb the flavors of the lemongrass and chili. The mixture is ready when the lemongrass becomes slightly translucent and the aroma is rich and inviting.
Remove the skillet from heat and let the Lemongrass Chili Oil cool to room temperature. This cooling process allows the flavors to meld together beautifully.
Transfer the cooled Lemongrass Chili Oil into a clean, airtight jar. Store it in a cool, dark place to maintain its vibrant flavors. This oil can be used to enhance a variety of Vietnamese dishes, bringing a touch of Hue's culinary tradition to your table.