Hanh phi (Vietnamese fried shallots) are used to top sticky rice (like in the photo above), added to salads, or cold noodle dishes. They taste milder than regular onions and lend a smokiness and crunch to many dishes. While you can buy them already fried and bagged at some Asian grocery stores, I usually make them fresh when I need them. You can also make larger batches and store them in the refrigerator.
When my aunts dug up shallots from the yard, they left behind a whole bunch of smaller ones. Not one to waste any food, I decided to fry them up.
Hanh Phi (Vietnamese Fried Shallots)
As many shallots as you'd like
Oil for frying
Clean shallots, removing roots and stems, and peeling the outer skin. Slice thinly.
Deep-fry in hot oil until golden and crispy. Drain on paper towels.
Hanh phi may be added to rice, noodle, and salad dishes. Any extra may be stored in a tightly closed bag in the fridge or stored in the oil used to fry the shallots.
Then just sprinkle on top of salads or soup or rice or anything you wish.
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