Vietnamese Fried Shallots
Crispy, golden Vietnamese fried shallots that stay crunchy and aromatic. Perfect for topping bowls, noodles, rice dishes, and salads. This method creates even browning, clean flavor, and long‑lasting crispness
Equipment
- Cutting board & knife
- Small pot
- Fine mesh strainer
- Sheet pan lined with paper towels
- Spatula
Ingredients
- 6 large shallots thinly sliced
- 1 cup neutral oil
- Salt to taste
Instructions
- Slice the shallots as evenly as possible to ensure consistent frying.
- Add the oil to a small pot and warm over medium heat.
- Add the sliced shallots to the cool or warm oil before it reaches frying temperature.
- Cook gently, stirring occasionally, as the shallots slowly turn golden.
- Reduce the heat if they begin to brown too quickly.
- Once the shallots reach a light golden color, remove them immediately using a strainer.
- Spread the fried shallots on a lined sheet pan to cool and crisp.
- Season lightly with salt while warm.
- Reserve the shallot oil for cooking, dressings, or noodle bowls.
Notes
- Starting the shallots in cool oil helps them cook evenly and prevents burning.
- Remove the shallots when they are pale golden; they will continue to darken as they cool.
- Store fried shallots in an airtight container for up to one week.
- The leftover shallot oil is highly aromatic and ideal for scallion oil, stir‑fries, and noodle bowls.