Ann Le

Fried Shallots and Garlic

Hành Chiên and Tỏi Chiên

Preparation info
  • Makes

    ¼ Cup

    • Difficulty

      Easy

Appears in
Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon
Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Many Vietnamese dishes ask for a garnish of fried, thinly sliced shallots or garlic. These are needed not only for presentation but also for their aroma and crunchy texture. As you learn to appreciate this garnish, feel free to use it with any recipes of your choosing.

Ingredients

  • ⅓ cup peanut or sesame oil
  • 2 small shallots or 3 clove

Method

In a medium skillet, heat the oil until hot. Add the shallots or garlic cloves (or both) and fry until fragrant and golden brown, or about 5 minutes. Remove them with a slotted spoon and drain on paper towels before using them as a garnish.