Spicy Sa Tế for Bún Bò Huế
This spicy sa tế is an essential chili oil that brings aroma, heat, and depth to bún bò Huế. Made with lemongrass, garlic, shallots, and chili, it infuses the broth with bold, fragrant flavor. The recipe is simple to prepare and keeps well, making it a versatile condiment for noodles, stir-fries, or marinades.
Quick Facts
Servings: Makes about 300 ml
Prep Time: 15 minutes
Cooking Time: 30 minutes
Difficulty: Easy
Ingredients
120 g lemongrass, finely minced
100 g shallots, finely minced
40 g garlic, finely minced
50 g dried chili flakes (adjust to spice preference)
200 ml annatto oil
1 tbsp chili powder or paprika (for extra color)
2–3 tbsp good quality fish sauce
1 tsp sugar
½ tsp salt
Method
Prepare aromatics: Mince lemongrass, shallots, and garlic (or use pre-minced lemongrass for convenience).
Heat the annatto oil: Warm màu dầu điều in a saucepan over medium-low heat.
Cook aromatics: Add lemongrass, shallots, and garlic. Stir gently until golden and fragrant, without letting them burn.
Add chili: Lower the heat, then stir in chili flakes and chili powder. Cook for 1–2 minutes until the chili releases aroma and color.
Season: Add fish sauce, sugar, and salt. Simmer gently for 2–3 minutes so the flavors blend.
Cool and store: Let cool completely, then transfer to a sterilized jar. Store in the refrigerator for up to 3 weeks.
Plating & Serving
Add 1–2 spoonfuls directly into bún bò Huế broth for signature spiciness.
Use as a chili oil for dipping sauces, stir-fries, or marinades.
Adjust chili level depending on preference and intended use.
Professional Notes
Annatto oil: Essential for the deep red hue and subtle nutty undertone.
Fish sauce quality: Always choose premium fish sauce for natural umami — lower grades taste harsh and overly salty.
Pre-minced lemongrass: Buying minced lemongrass from an Asian market saves prep time and ensures finer, more consistent cuts.
Heat control: Cook gently to preserve color and aroma; burned chili turns bitter.
