Fried shallots or hành phi is a very popular garnish in Vietnamese cuisine. They're sprinkled on noodle soups, sticky rice, steamed rice cakes, or stir fried dishes. When I was regularly running my pop-up, Duy and I used to spend hours frying shallots. It was a very time consuming process. But with Vân Vân Coastal Purple Shallot, you can get golden and crispy fried shallots in under 10 minutes!
15 grams (about 1 tablespoon) of Vân Vân Coastal Purple Shallot Vegetable cooking oil for frying
Before you get to the frying, it's important to get everything you need ready! Set aside a strainer (or something to drain the shallots), a heatproof bowl, and some paper towels set on a plate.
Soak the shallots in water for about 2 minutes then drain.
In a small pan, add enough oil to submerge the shallots then turn heat on medium. Add the drained shallots in the pan. Stir occasionally and fry about 3-4 minutes.
Wait until the shallots turn to a light golden color, pour the shallots into the strainer to drain. Use a pair of chopsticks or fork to separate the shallots then transfer to paper towels.
You don't want to wait until the shallots turn golden brown to drain them. The shallots will continue cooking as they cool, so remove them off heat just right before they turn golden brown. Wait for the shallots to cool before moving them to a storage container.
Storage tips: Fried shallots will stay crispy and fresh in an airtight container in the refrigerator for up to five days. Reserve the shallot oil and use in your other dishes!
