Vietnamese Sate Recipes

SA Tế (VIETNAMESE LEMONGRASS CHILI SAUCE)

Steps:

• Cut the chili so that you're left with just the red part of the plant and put them in the oven preheated at 180°C (356°F) to roast for 10 minutes or until dehydrated. Put them in a bowl to cool when ready.Tip: Line the tray with foil to prevent any sticking.
• Meanwhile, finely chop the garlic, red shallots and galangal.
• Chop the lemongrass roughly into 1-2 cm (0.4-0.8") segments.
• Use a food processor to blitz the lemongrass, then pour into a bowl and set aside for later.
• Repeat the previous step with the roasted chilis.
• Pour the annatto seeds into 2 US cup oil in a saucepan and keep the heat on low to infuse the color into the oil for 3-5 minutes or until red. Use a sieve to strain the seeds from the oil into a bowl.
• In a new saucepan or wok, combine 1 US cups oil with the star anise and Chinese cinnamon bark on low heat for 2 minutes or until the aromatics begin to bubble.
• Remove the star anise and Chinese cinnamon bark and add the chopped garlic, red shallots and galangal to brown for 1 minute.
• Pour in the lemongrass, chili, dried chili flakes, fish sauce, salt, sugar and chicken bouillon powder and stir for 10 minutes or until golden.
• Pour in the annatto seed oil and stir to combine for 1 minute.
• Let it cool and store in airtight containers to be enjoyed with your meals!

VIETNAMESE SATE SAUCE (SốT SA Tế)

Steps:

• Place lemongrass and dried shrimps (if using) in a food chopper (or small food processor) and process into quite fine pieces. Transfer to a bowl and set aside.
• Place shallots, garlic, galangal and both types of chilis in the food chopper (or food processor) and also process into quite fine pieces. Be careful not to process into a paste. Transfer to a bowl and set aside.
• Heat oil over medium heat in a pot. Then add the processed lemongrass and dried shrimps. Cook for 7-8 minutes, stirring occasionally, until lemongrass has reduced in volume and taken on just a bit of color.
• Add the processed shallots, garlic, galangal and chilis to the pot. Cook for about 20 minutes, stirring occasionally, until all ingredients have softened, the sauce looks red and you can smell it. You may need to reduce the heat slightly if needed.
• Add salt, sugar and soy sauce and continue to cook for another 8-10 minutes to let all flavors combine and the sauce has a very rich color. Adjust seasonings to taste.
• Transfer the sauce to a bowl or container and let it cool completely. Store it in an airtight container in the refrigerator and it can last for weeks.

VIETNAMESE SATE

Steps:

• Preheat oven to 350 degrees and preheat a charcoal grill.
• Toast the coriander and cumin seeds in the oven for 15 minutes and grind them to a fine powder. Do not do this ahead of time, as the spices lose their flavor quickly. In a flat dish, combine the powdered seeds with the garlic cloves, sugar and fish sauce to make a marinade.
• Place the tamarind paste in a bowl, cover with hot water and stir to dissolve. Strain through a fine mesh strainer. Add 6 tablespoons of the resulting liquid to the marinade and reserve the rest for future use. Add the peanut oil.
• Soak 12 bamboo skewers in water and drain or use 12 metal skewers. Thread the chicken strips onto the skewers and place in the marinade for 30 minutes, turning frequently. Drain and grill the chicken over charcoal. Serve alone or with Vietnamese dipping sauce (see recipe). This marinade is also very good for pork, beef and game.