All Vietnamese people are familiar with satay. However, few people are aware of the spice’s origins and how it has effectively snuck into preparing and enjoying Vietnamese foods. Historically, Malays of Indian heritage utilized actual Indian ingredients to make a marinade with a distinctive spicy flavor known as satay. When the Chinese arrived in Vietnam, they lowered the amount of primary spices so that Saigon residents could enjoy an exquisite spicy satay with hints of sour, fatty, salty, and sweet.
Today’s popular satay is made with chili powder or fresh chili, frying oil, and maybe chopped lemongrass. There are also additional satay variations, such as fatty, sweet coconut flavor of coconut satay or amazingly hot shrimp satay. The components are so simple, basic but satay enhances every meal to a new level, from appearance to flavor.
When using satay to marinate meat or seafood, it will help reduce the fishy smell while also creating a spicy flavor. The hot pot meal must also include some satay so that the broth becomes a lovely orange-red color and releases an attractive aroma that makes everyone hungry. Also eating satay with beef noodles or pho will give you a spicy, warm sensation in your tongue.
Sa t (sate sauce) retains a “remarkable” position on the map of Vietnamese cuisine, standing proudly among traditional condiments like fish sauce and soy sauce. Despite its a little jar, it has taken over not just small kitchens, but also local eateries and even fancy places.
Together with sate sauce sweeping across all culinary territories, Cholimex Food has introduced a wide range of sate sauce varieties to meet different usage needs and satisfy culinary enthusiasts. Within the extensive collection of Cholimex Sate Sauce, have you tried them all? Share your experiences with Cholimex Food now!
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