Fried Shallots

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.



Makes 1 cup
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional 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


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


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.

Note: Nutritional analysis is per tbsp.

Charles Phan,

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


August 2012
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