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Fried Shallots

Total time 30 mins
Yield Makes 1 cup
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Use them the same day they are fried. 


  • 2 cups thinly sliced shallots (about 4 large)
  • 2 cups canola oil

Nutrition Information

  • calories 30
  • caloriesfromfat 53 %
  • protein 0.5 g
  • fat 1.8 g
  • satfat 0.1 g
  • carbohydrate 3.4 g
  • fiber 0.0 g
  • sodium 2.4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Combine shallots and oil in a small saucepan over medium heat. Cook, stirring constantly, 15 to 20 minutes, until shallots are golden brown and crisp. Don't increase the heat--the sugars in the shallots will caramelize too quickly and burn.

  2. Transfer shallots to paper towels to drain, spreading slices in a single layer. Strain oil and save to fry more shallots if you like; it keeps, chilled airtight, several weeks.

  3. Note: Nutritional analysis is per tbsp.

Adapted from Vietnamese Home Cooking, copyright 2012 by Charles Phan.