Astonishing condiment at Ao Sen [Oakland]
Never seen or heard of it before. It was on the table, a tangle of fried lemongrass slivers with dried chili and a strong dried-fish smell and taste. I ate it by itself mostly. It was unbelievable. Anyone know it, what's in it, how it's made?
By the way, this new deconstructed bun trend is a real drag. Gimme a big bowl with the noodles and good stuff already in it, would ya?
From the context, I assume essvee is talking about how some Vietnamese restaurants give you all the components of whatever bun dish you ordered and you have to mix them yourself. Sort of a bun kit.
My guess is they do that in self defense because people are always asking them to leave out this or that.
Here is another recipe for Saty
10 Garlic Cloves
8 Stalks Lemon Grass
1/2 cup neutral oil
2 tsp Sugar
3T Fish Sauce
1/2 tsp kosher salt
2-3T Sambal Olek
1/2 Oz. Dry Crushed Thai Red Chilis
Finley mince the Garlic, Shallots, I use a Food Processor.
Clean Lemon Grass and finely slice the first 4"
Put Oil in small Sauce Pan, add Lemon Grass,Garlic and Shallots.
Fry on very low low heat for 15 minutes. Watch closely, you do not want Browning.
Add crushed red pepper, fry for 5-10 minutes,
Add the rest of the Ingredients. Let cook another minute or Two.
"new deconstructed bun trend" Are you talking about Bún Chả Hà Nội ? If so it is not a new dish at all.
believe that it could be considered "Satay Chiu Chow" or "Sa Te Trieu Chau" in a broad sense. You can buy this in jars in Asian markets, but most of the brands don't have as much lemongrass.
FYI, I'm fairly sure there is a version of this (or at least a very tasty lemongrass-chile sauce) at Mau on Valencia. You have to ask for the hot sauce and they'll bring you this along with what I'm pretty sure is housemade sriracha. My husband is obsessed with the lemongrass one.