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frying Asian, Vietnamese
Hot Chile Oil Recipe-9058

Photo by: Joseph De Leo
Comments: 0


Chile oil is widely sold in Asian markets, but homemade is easy and better tasting. Be sure your chile flakes are bright red, hot, and very fresh. Use the oil as a condiment and flavoring, with or without a little of the chiles.

Yield: Makes about ½ cup oil


  • ½ cup peanut or vegetable oil
  • 3 tablespoons dried red chile flakes


Heat the oil in a wok or skillet. As soon as it starts to smoke, toss in the chile flakes, taking care not to splash yourself, and remove from the heat.

Let stand until completely cool, then transfer to a clean dry glass jar and store in a cool place.

If you wish, in several days you can strain out the chiles and store them separately or discard them, leaving you with just a gleaming orange hot oil.

© 2000 Jeffrey Alford and Naomi Dugid

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

130kcal (7%)
3mg (0%)
2mg (3%)
41mcg RAE (1%)
0mg (0%)
1mg (0%)
1g (5%)
14g (22%)
0mg (1%)

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