Ingredients
For the Vietnamese chili crisp
- 1/4-1/2 cup oil (see notes)
- 6-8 garlic cloves, minced
- 3 tablespoons lemongrass, chopped
- 1/2 teaspoon MSG or sea salt
- 2 tablespoon crushed chili powder (see notes)
- 1 tablespoon chili oil
- 1/2 teaspoon curry powder
- 2 tablespoons toasted sesame seeds (see notes)
- 2 teaspoons sesame oil
- 1-2 teaspoons fish sauce, to taste
For the fried eggs
- 2 Large Pete & Gerry's eggs
- 2 scallions, green stems only
- 2-3 tablespoons chili oil garlic crisp
- Toasted sesame seeds, for garnish
- Freshly ground black pepper, for garnish
Servings: 2, Amount Per Serving: Calories 240 Amount per serving:
- Fat Cal. 210
- Total Fat 23g (35% DV)
- Sat. Fat 2.5g (13% DV)
- Trans Fat 0g
- Cholest. 45mg (15% DV)
- Sodium 540mg (23% DV)
- Total Carb. 7g (2% DV)
- Fiber 3g (12% DV)
- Sugars 1g
- Protein 4g
- Vitamin A (30% DV)
- Vitamin C (30% DV)
- Calcium (8% DV)
- Iron (10% DV)
- Vitamin D (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 servings
Ingredients
For the Vietnamese chili crisp
- 1/4-1/2 cup oil (see notes)
- 6-8 garlic cloves, minced
- 3 tablespoons lemongrass, chopped
- 1/2 teaspoon MSG or sea salt
- 2 tablespoon crushed chili powder (see notes)
- 1 tablespoon chili oil
- 1/2 teaspoon curry powder
- 2 tablespoons toasted sesame seeds (see notes)
- 2 teaspoons sesame oil
- 1-2 teaspoons fish sauce, to taste
For the fried eggs
- 2 Large Pete & Gerry's eggs
- 2 scallions, green stems only
- 2-3 tablespoons chili oil garlic crisp
- Toasted sesame seeds, for garnish
- Freshly ground black pepper, for garnish
Servings: 2, Amount Per Serving: Calories 240 Amount per serving:
- Fat Cal. 210
- Total Fat 23g (35% DV)
- Sat. Fat 2.5g (13% DV)
- Trans Fat 0g
- Cholest. 45mg (15% DV)
- Sodium 540mg (23% DV)
- Total Carb. 7g (2% DV)
- Fiber 3g (12% DV)
- Sugars 1g
- Protein 4g
- Vitamin A (30% DV)
- Vitamin C (30% DV)
- Calcium (8% DV)
- Iron (10% DV)
- Vitamin D (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
When in doubt, spice it out! Preparing your own chili oil crisp at home is an easy and budget-friendly way to add more flavor to your home meals. This simple recipe for Vietnamese chili crisp, or Ớt Sa Tế, uses fresh lemongrass and garlic cloves to balance out the heat of the warming chili powder while delivering a satisfying crunch. After using a few spoonfuls for your crispy fried eggs, simply store the remaining chili crisp in the fridge to spice up any dish throughout the week.
To make the Vietnamese chili crisp
- In a medium pan, warm the oil over medium-low heat.
- Add the garlic to the pan and fry until golden, stirring as needed to prevent burning.
- Add the lemongrass and MSG or salt to the garlic. Continue frying for 1 minute.
- Remove the pan from heat and pour chili powder, chili oil, curry powder, sesame seeds, and sesame oil over the garlic lemongrass mixture.
- Add more oil, as needed, to reach a 1:2 ratio of chili crisp to oil. Season with fish sauce and more salt to taste.
- Let the chili oil cool before transferring to a food safe jar. Store in fridge until ready to use.
To make the fried eggs with Vietnamese chili crisp
- Wash the green scallions before slicing into thin strips. Set aside.
- In a large pan, add 1-2 tablespoons chili oil garlic crisp and warm over medium-low heat (high heat will burn the chili oil crisp).
- Crack the eggs into the skillet, positioning overtop the chili oil garlic crisp.
- Cook for 2-3 minutes or to your desired yolk doneness. For added flavor, use a metal spoon to baste the egg with the chili oil in the pan until the edges are crispy.
- Remove the pan from heat and transfer the eggs to a platter or individual bowls for serving. Garnish with toasted sesame seeds, scallions, and black pepper to taste.
- Serve immediately or pair with a bowl of warm white rice and enjoy!
Farm Team Tips
For homemade chili crisp, it's best to start with a neutral oil such as canola, sunflower, or peanut oil to let the natural warmth and flavor of your spices shine through.
When preparing your Vietnamese chili crisp, opting for a 50/50 mix of crushed chili peppers and chili powder lends an exceptional spice and texture to this dish and many others.
Ground toasted sesame seeds work well in this dish, but whole sesame seeds can also be used to deliver a satisfying crunch.
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