Title: Crisp-Fried Shallots - Hanh Kho Phi
Categories: Vietnamese Condiment
Yield: 6 Servings

1/2	c	Vegetable oil
1/2	c	Thinly sliced shallots

This is an important ingredient in his many dishes throughout this book. Use as specified in recipes.

Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Add the shallots and fry over moderate heat until crispy and golden brown, about 5 minutes. Do not overcook. Immediately remove the shallots with a slotted spoon and drain on paper towels. Reserve the oil for another use.

Cooked this way, shallots can be stored in a tightly covered jar on the kitchen shelf for up to 1 month.

Yield: about 1/3 cup.

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