Fried Shallots (Hanh Phi) Recipe
Fried Shallots (Hanh Phi) is a versatile and tasty garnish that goes well with many popular Vietnamese dishes like Banh Cuon and Hu Tieu. The thinly sliced and crispy shallot pieces add a rich texture and flavor that will bring your food to the next level.
This is why it is always a good idea to have these readily available as a key ingredient whenever you prepare your next dish.
The good news is this garnish is quite simple to make and has a really long shelf life if you know how to handle and store it.
Let me show you how!
You can also watch the video for step by step instruction on how to make Fried Shallots (Hanh Phi):
~ 23 oz (663 g)
Ingredients - Fried Shallots (Hanh Phi)
- 5.5 lbs (2.5 kg) shallots
- 2.64 quarts (2.5 l) vegetable oil
Prep: Prepare a large tray layered with paper towel.
1. Optional: Let the shallots sit in fridge overnight before cutting to reduce the eye irritant.
2. Trim both ends of the shallots and remove the shells.
3. Rinse with cold water and pat dry with paper towel.
4. Slice the shallots into thin slices. You can use a hand slicer or a food processor. I'm using the Cuisinart food processor to save time. I set the slicer's dial to 2.1. Be sure to not slice your shallots to thin.
5. Next, in a large pan fill halfway with vegetable oil. About 2.64 Q (2.5 L). Set the heat to high.
6. Test to see if the oil is ready by dipping a piece of shallot in. If you see it bubbling, that means it’s good to go.
7. Lower the heat to level 2 or 3 (on a scale of 1-9) and add the shallots one small batch at a time.
8. Once we have a good amount of shallots in the pan and the popping oil calms, turn the heat back to high (about level 8).
9. Stir frequently until a light golden color. Remove immediately from the pan using a strainer.
10. Spread the shallots out on a tray covered with paper towel.
11. Remove any burning shallots pieces and lower the heat to level 1 -2 .
12. Continue with the next batch of shallots.
13. Once you’ve added the desirable amount to the pan, turn the heat back to level 8.
14. Continue until all the shallots are fried.
15. Let the shallots cool and dry completely on the tray.
Tip: You can filter the oil and save it for any type of stir fried dish. It’ll make them much more flavorful.
Once they are dried, you can add them to different jars. I was able to fill 3 jars. Of course, this will depends on the size of your jars as well.
Keep one jar for immediate use and refrigerate the rest. Remember to keep them tightly sealed. These can last up to a month.
Thank you for reading.
Please let me know if you have any question or feedback. Always keep that cooking passion strong!
If you enjoyed this recipe, please check out my other recipes here: