If you’re a fan of bold, aromatic flavors, this homemade lemongrass chili oil recipe is about to become your new favorite condiment.
Packed with fresh fragrant lemongrass, garlic, and fiery red chili flakes, this spicy oil is perfect for drizzling over noodles, wontons, dumplings, and even rice bowls. Once you learn how to make hot chili oil at home, you’ll want to add it to everything you eat!
What is Chili Oil?
Chili oil is a flavorful, spicy oil infused with chili flakes and aromatics like garlic and shallots. This version is inspired by Southeast Asian flavors, featuring fragrant lemongrass and fish sauce for a savory kick.
Whether you’re adding it to wontons, stir-fries, or soups, this versatile hot chili oil takes your dishes to the next level.
Why You’ll Love This Chili Oil Recipe
- Easy to Make: Simple steps with no special equipment required.
- Incredible Flavor: The fragrant blend of lemongrass, garlic, and chili packs a punch.
- Versatile: Drizzle over noodles, wontons, dumplings, or roasted veggies for an instant flavor boost.
- Great for Gifting: Perfect for sharing with friends who love a little heat.
Ingredients
- Lemongrass: The star ingredient, adding a citrusy, herbal fragrance to the chili oil.
- Garlic: Brings a rich, savory aroma to balance the spice.
- Shallot: Adds depth and sweetness to the oil’s flavor.
- Fresh Red Chilis: Provides a vibrant heat to complement the lemongrass.
- Neutral Oil: A mild oil like vegetable or canola is ideal for carrying the chili’s flavor without overpowering it.
- Red Chili Flakes: Adds smoky heat and texture to the oil. Adjust the amount here based on your spice preference!
- Sugar: Balances the heat with a touch of sweetness.
- Fish Sauce: Adds a savory umami kick to enhance the overall flavor.
- Salt: Helps balance and intensify all the flavors.
How to Make Lemongrass Chili Oil
Prepare the Lemongrass Paste
In a food processor, combine the minced lemongrass, garlic, shallot, and red chilis. Pulse until the mixture is coarsely ground.
Cook the Lemongrass Paste
In a pot over medium heat, add the lemongrass paste and 1 ½ cups of neutral oil. Heat the oil until hot, then reduce to medium-low and simmer for about 10 minutes, stirring occasionally, to release all the aromatic flavors.
Infuse the Chili Flakes
In a separate pot, heat the remaining ½ cup of oil to about 350°F. If you don’t have a thermometer, test by dipping a wooden chopstick into the oil — bubbles should form around it.
Turn off the heat and carefully pour the hot oil over the red chili flakes in a heatproof bowl. The chili flakes should sizzle immediately.
Combine the Oils
Carefully pour the cooked lemongrass oil into the bowl with the chili flake oil. Stir in the sugar, fish sauce, and salt, mixing well to combine.
Store the Chili Oil
Transfer the finished chili oil to an airtight jar. It can be stored in the fridge for up to 3 months.
Storage
This homemade chili oil keeps well in an airtight jar in the fridge for up to 3 months.
Tips
- Control the Heat: Adjust the number of fresh red chilis or chili flakes to suit your spice preference.
- Stir Before Using: The aromatics may settle at the bottom, so give the jar a good stir before adding it to your dish.
- Perfect Pairing: This chili oil is amazing on wontons, noodles, fried rice, or even as a dipping sauce for dumplings.
Vietnamese Lemongrass Chili Oil
Ingredients
- 12 stalks lemongrass white parts only (yields about ½ cup minced lemongrass)
- 8 cloves garlic
- 1 shallot
- 6-8 fresh red chilis
- 2 cups neutral oil vegetable or canola, divided into 1 ½ and ½ cups
- ¼ cup red chili flakes
- ½ tablespoon sugar
- 3 tablespoon fish sauce
- ½ teaspoon salt
Instructions
- In a food processor, combine lemongrass, garlic, shallot, and red chilis and pulse until coarsely ground.
- In a pot over medium heat, add lemongrass paste and 1 ½ neutral oil and heat the oil until hot. When the lemongrass paste starts sizzling, simmer on medium-low heat for about 10 mins to release all the flavors.
- In another pot, heat ½ cup neutral oil until hot (about 350F). You can also use a wooden chopstick and bubbles should form around it when submerged. Don’t heat the oil until smoking or it will burn the chili flakes. Add red chili flakes to a large heatproof bowl. When the oil is hot, turn off the heat and immediately pour oil over the chili flakes until sizzling.
- Now carefully add the lemongrass oil to the bowl with the red chili flake oil. Add sugar, fish sauce, and salt and stir well to combine. Transfer to a large airtight jar and store in the fridge for up to 3 months.
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