Chilli Oil (Dầu ớt)
Prep 5 min Total 15 min
Chilli Oil (Dầu ớt) © kvalifood.com
A Vietnamese pantry staple that adds colour and gentle heat to dishes. The annatto seeds give the oil a deep orange-red tint, while the chilli flakes contribute a mild kick. You’ll see this drizzled over noodle soups, rice dishes, and stir-fries throughout Vietnam. It takes about two minutes to make and keeps for a month.
Ingredients
- 1 cup vegetable oil
- 1 tbsp annatto seeds
- 1 tsp chilli flakes (optional)
Directions
Pour the vegetable oil into a small saucepan and heat over medium heat until the oil is hot but not smoking.
Place the annatto seeds and chilli flakes in a metal sieve. Lower the sieve into the hot oil and hold it submerged for about 1 minute. The oil will turn a deep orange-red.
Lift out the sieve and discard the seeds and chilli flakes.
Let the oil cool, then transfer to a glass bottle or jar.
Notes
- Keeps for 1 month at room temperature.
- If you skip the chilli flakes, you get a pure annatto oil - still useful as a food colourant.
- This oil is referenced in several other Vietnamese sauce recipes as a finishing ingredient.
See Also
Spring Onion Oil (Mỡ Hành)
Tamarind Paste (Thịt me)
Sa Tế — Vietnamese Lemongrass Chilli Oil (Ớt Sa Tế)
Crispy Fried Shallots and Shallot Oil (Hành phi và dầu hành)
