These terrific shallot slices are like bacon bits—a garnish for when you want to add final rich notes. For them to turn out well, you must first remove all the excess moisture from the fresh shallots. Many Viet cooks skip that step and fry up presliced dehydrated shallot. Sold at Chinese and Vietnamese markets, the time-saving alternative sadly lacks flavor and depth, much like the difference between onion soup made from scratch and a packaged mix. However, they are convenient and inexpensive, which perhaps explains why hành phi are sometimes overused to embellish food. I am a traditionalist when it comes to this garnish. I prepare it the day I need it so that it stays crisp, and I always start with fresh shallots to capture their subtle sweetness. I especially like them sprinkled on bánh cuon (steamed rice crepe rolls, page 270) and xôi bap (sticky rice with hominy, page 247).
Recipe information
Yield
makes about 1/3 cup
Ingredients
Preparation
Step 1
To ensure that the shallot slices crisp up, you must first remove some excess moisture. Using your fingers, separate the slices into individual layers, depositing them on a paper towel. Gather up the paper towel and gently blot away the moisture. Set near the stove.
Step 2
In a 10-inch skillet, heat the oil over medium-low heat. Add the shallot and fry gently, stirring occasionally to ensure even cooking. After 5 to 6 minutes, when the shallot is fragrant and lightly golden, watch the progress closely, moving the shallot slices frequently by stirring them or swirling the pan. During frying, the shallot will soften into a mass and then stiffen as it caramelizes and crisps. When most of the slices are a rich golden brown, remove the pan from the heat. The total cooking time should be about 10 minutes. Using a slotted spoon, transfer the shallot slices to a paper towel–lined plate, spreading them out in a single layer. Discard the fragrant oil or reserve it for other uses.
Step 3
When the shallot slices have cooled, crisped, and darkened slightly, transfer them to a small bowl or plate. Left uncovered at room temperature, they will retain their crispiness for a good 8 hours. Even if they no longer rustle when you shake them, they are still tasty.
