Make crispy fried onions that stay delicious even after a while.

Fried shallots, with their golden hue, rich aroma, and irresistible crispness, have long been an indispensable part of Vietnamese cuisine . Just a touch of fried shallots can instantly transform familiar dishes like fish cake noodle soup, rice noodle soup, or plain rice porridge into something much more appealing and flavorful.

Fried onions not only enhance flavor but also add a delicious aroma to dishes. During Tet (Vietnamese New Year), when family reunions and traditional dishes are meticulously prepared, fried onions are the "secret ingredient" that makes each dish even more appealing.

Making fried onions at home not only ensures hygiene but also provides a much richer flavor compared to store-bought ones. To get ready for perfect Tet celebrations, let's discover how to make fragrant and crispy fried onions at home with the simple steps below, as shared by Ms. Nguyen Vy (Ho Chi Minh City).

Recipe for making crispy fried onions at home

Ingredient:

- 500g red onions.

- Diluted salt water.

- Cooking oil

Preparation and cooking methods:

1. Prepare the onions:

- Buy shallots and peel off the outer skin. To avoid eye irritation, you can try the following tips:

Soak the onions in water for about 15 minutes before peeling them.

Wear glasses or peel onions under running water.

Chill the onions in the refrigerator for about 30 minutes before processing.

- After peeling, rinse the onions thoroughly with diluted salt water to remove dirt and reduce their pungency.

- Let the onions air dry naturally or pat them dry with paper towels.

2. Chop the onions:

- Use a double-edged peeler to slice the onion into thin, even slices.

- Note that slicing the onions lengthwise will give them a nicer shape when fried.

3. Drying onions:

- Spread the grated onions evenly on a tray or plate and dry them in the sun. This step helps the onions dry out, making them crispy when fried and preventing oil splattering.

4. Flight:

- Add cooking oil to the pan; there should be enough oil to completely cover the onions so they cook evenly.

- Heat the oil over medium-low heat until it is hot (do not let the oil get too hot to avoid burning the onions).

- Divide the onions into small batches and add them gradually to the pan. Do not add too many onions at once, as the oil may overflow.

- Stir gently to ensure the onions cook evenly.

5. Add the color and remove the onions:

- Observe the onions; when they turn light yellow, quickly remove them from the pan (because they will continue to cook as they cool). If you leave the onions in the pan for too long, they will burn and taste bitter when they cool.

- Use a stainless steel colander or oil-absorbing paper to drain the oil completely from the onions.

6. Preserving fried onions:

- Once the onions have cooled completely, put them in an airtight bag or container and store them in a cool, dry place.

- If you want to preserve it for a longer period, you can store it in the refrigerator's cool compartment.

Photo: Nguyen Vy

Source: https://dantri.com.vn/tet-2025/lam-hanh-phi-gion-rum-de-lau-van-ngon-20250114122734386.htm