Tung Nguyen, Katherine Manning

Fried Shallots

Preparation info
  • Makes about

    1¼ cups

    • Difficulty

      Easy

Appears in
Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream
Mango and Peppercorns

By Tung Nguyen, Katherine Manning, Lyn Nguyen and Elisa Ung

Published 2021

  • About

Crispy fried shallots are a traditional garnish in Vietnam for Pumpkin Soup (Bí Đỏ), Bánh Cuốn, and many other dishes. They are best eaten the same day they are fried but will keep, in an airtight container, in the refrigerator for about 1 week.

Ingredients

  • Vegetable oil, for frying
  • 8 oz [230 g] shallots, cut into ⅛ in [4 mm] rings

Method

Line a plate with paper towels. In a wok or small saucepan, add about 2 in [5 cm] of oil and heat over high heat. When the oil begins to smoke, at about 400°F [200°C], add the shallots, stir a few times wi