Coastal Purple Shallot
A staple in Vietnamese cuisine, our Coastal Purple Shallot is grown in Phan Rang. The shallot has a delightful sweetness perfectly balanced by a sharp yet subtle spiciness. This results in its unique and harmonious flavor profile. The savory aroma brings a great depth of flavor and complexity to the complete dish. This product comes in a resealable bag.
Net weight: 1.06 oz (30g)
You can use Vietnamese coastal purple shallots in a variety of ways. Here are three of our favorite ways to use or rehydrate this classic Vietnamese herb.
- Use in place of fresh shallot. Sprinkle on salad or noodles.
- Heat oil in a cooking pan over medium heat. Take any amount of shallot that you need, add it to the pan, and lower the heat to medium-low. If using for marinades, quickly stir then remove from heat. If using for regular stir-fry, quickly stir then add your ingredients.
- To rehydrate purple shallots, add equal part water or oil for 1 to 2 minutes. The shallots will bloom and taste similar to fresh shallots.
Please note this product cooks quickly with the heat on. If using multiple herbs, prepare them separately as they have different cooking times.
1.06 oz of dehydrated purple shallot equals 5.29 oz of fresh purple shallot.
Horseradish - Pistachio - Shiitake mushroom
These are hands down one of the best shallots on the market. Van Van’s coastal shallots are fragrant and is a staple in our kitchen - I use these as a base season for many of my dishes. I can also easily make hanh phi with the shallots and it is perfect on top of hu tieu and banh canh!
I’m not a good cook at all, but Van Van’s spices (shallots, garlic, lemongrass, and chili) gave my food such an incredible flavor that I’m pretty sure I fooled everyone into thinking I was actually decent. HIGHLY RECOMMEND.
I’ve looked at everywhere for dehydrated market and so glad I found coastal purple from Vân Vân ! It’s really so good with just itself! Thảo & Duy taught me how to make it and I put it on everything and eating it by itself! I feel so happy having Vietnam spices in my kitchen, not only I feel close to my roots it’s extremely convenient especially with how busy we are working 4 jobs no time to cook and all our fresh herbs goes to waste everytime. These two have changed the way we shop and I’m always so happy to not let food goes bad ever again!
Love these shallots! They've been great rehydrated and minced in multiple recipes, but they were particularly lovely as the basis for a shallot oil dressing for a summery barley salad with green beans and basil. Do yourself a favor and get a bag (or three!).
my mom used it in her cá nục hấp (steamed scads) and it was delish! the rehydrated shallots (from the steam) had a pleasant sweetness and a very concentrated aroma. highly recommended!