Vietnamese Sate Recipes

VIETNAMESE SATE SAUCE

Steps:

• Using a small food processor chop the garlic, shallot, lemongrass and chilies separately. You want the chilies and lemongrass to be pretty finely chopped. Set the lemongrass and chilies aside.
• Heat the vegetable oil over medium low heat. Add the garlic and cook for 10 minutes. It should bubble lightly. You don't want it to colour though. Be careful.
• Once the garlic has cooked for 10 minutes, add the shallots and cook for another 10 minutes. Watch closely. Burning is bad.
• After 20 minutes add the lemongrass and cook another 10 minutes or so.
• Once the lemongrass has cooked about 10 minutes add the fresh, chopped red chilies and cook for 5 minutes.
• Now add the crushed chilies and cook another 5 minutes.
• Stir in the fish sauce and sugar. Cook another 2-3 minutes.
• Remove from heat and let cool.
• Mix in the sriracha sauce. Taste and adjust for salt.

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.

SATAY BEEF AND NOODLE SOUP

Steps:

• Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
• Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
• Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
• Stock can be prepared to this stage, 3 days ahead.
• On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
• Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
• When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
• Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
• Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
• Ladle over enough boiling stock to cover the noodles and meat.
• Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
• Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.