Best 3 Vietnamese Style Sate Chile Sauce Recipes

**Sate Chile Sauce: A Culinary Journey through Vietnamese Flavors**

Embark on a tantalizing culinary adventure with Vietnamese-style sate chile sauce, a symphony of flavors that encapsulates the vibrant essence of Vietnamese cuisine. This delectable sauce is a harmonious blend of sweet, savory, spicy, and tangy notes, masterfully crafted with aromatic spices, fresh herbs, and ripe tomatoes. Discover the secrets behind this versatile sauce as we present a collection of delectable recipes, each offering a unique twist on this beloved Vietnamese staple. From the classic sate chile sauce, perfect for dipping or marinating, to innovative variations featuring roasted peanuts, creamy coconut milk, or zesty tamarind, these recipes will transport you to the bustling streets of Vietnam, where the air is filled with the enticing aromas of sizzling meats and vibrant street food. Unleash your inner chef and elevate your culinary repertoire with these delightful sate chile sauce variations, guaranteed to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SA Tế (VIETNAMESE LEMONGRASS CHILI SAUCE)

Sa Tế (Vietnamese Lemongrass Chili Sauce) image

This Vietnamese Sa Tế is the Lemongrass Chili Sauce that keeps well for ages, is SUPER easy to make and pairs well with vegetables and meats!

Provided by Jeannette

Categories Sauce

Time 40m

Number Of Ingredients 15

Ingredients

200 g / 0.44 lb fresh chili ((or to preference))
50 g / 0.11 lb garlic
50 g / 0.11 lb red shallot
5 stalks lemongrass
20 g / 0.05 lb galangal ((optional))
40 g / 0.09 lb dried chili flakes ((optional))
1/2 US cup annatto seeds
1 Chinese cinnamon bark
1 star anise
1/2 tsp salt ((or to taste))
1/2 tsp sugar ((or to taste))
1/2 tsp chicken bouillon powder
1 tbsp fish sauce
2 US cup cooking oil ((for annatto seeds))
1 US cup cooking oil ((for cooking aromatics))

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!

Nutrition Facts : Calories 430 kcal, Carbohydrate 86 g, Protein 16 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 3504 mg, Fiber 21 g, Sugar 19 g, ServingSize 1 serving

VIETNAMESE SATE SAUCE (SốT SA Tế)

Vietnamese Sate Sauce (Sốt Sa tế) image

Vietnamese Sate Sauce (Sot Sa te) is a spicy red sauce which is an excellent addition to many dishes, especially for grilling and stir-frying.

Provided by Sophie

Time 50m

Number Of Ingredients 11

Ingredients

4-5 medium or large lemongrass stalks, white and very light green parts only, roughly chopped ((60g/2oz, or 3/4 cup chopped))
2 tablespoons roughly chopped dried shrimp, optional ((15g/0.5oz))
2 tablespoons roughly chopped shallots ((25g/0.9oz))
1 tablespoon roughly chopped garlic ((10g/0.4oz))
2 teaspoons roughly chopped galangal, optional ((10-15g/0.4-0.5oz))
3 small or medium bird's-eye chilis, seeds removed
6 red banana peppers, or any non/mildly spicy red peppers, seeds removed ((120g/4oz))
3/4 cup neutral-flavored cooking oil ((180ml))
1 teaspoon sugar ((to taste))
1 teaspoon salt ((to taste))
2 teaspoons soy sauce ((to taste))

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.

Nutrition Facts : Calories 1668 kcal, Carbohydrate 41 g, Protein 8 g, Fat 169 g, SaturatedFat 13 g, TransFat 1 g, Sodium 3026 mg, Fiber 5 g, Sugar 21 g, UnsaturatedFat 154 g, ServingSize 1 serving

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

Nuoc Cham (Vietnamese Dipping Sauce) image

My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Provided by Calamity in the kitchen

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 20

Number Of Ingredients 8

Ingredients

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped
1 green onion, thinly sliced

Steps:

Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.7 g, Fiber 0.3 g, Protein 0.4 g, Sodium 219.8 mg, Sugar 3 g

Tips:

To make the most flavorful sauce, use ripe, juicy tomatoes. Roma tomatoes are a good option, as they have a high flesh-to-seed ratio and a concentrated flavor.
If you don't have fresh lemongrass, you can use 1 tablespoon of dried lemongrass powder.
To make the sauce ahead of time, simmer it for 30 minutes, then let it cool completely. Store the sauce in an airtight container in the refrigerator for up to 3 days.
To serve, reheat the sauce over low heat until warmed through. Serve with grilled shrimp, tofu, or vegetables.

Conclusion:

This Vietnamese-style sate chile sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for grilled shrimp, tofu, or vegetables, and it can also be used as a dipping sauce for spring rolls or other appetizers. With its balanced flavors of sweet, sour, and spicy, this sauce is sure to be a hit with everyone at your table.