Vietnamese garlic oil is a staple in most Vietnamese households. The fragrant oil and crunchy bits of garlic add a very distinct flavor to many noodle dishes.
When I was much younger, my mom made this garlic oil by finely chopping the garlic by hand. She would then fry the garlic in a large stock pot outside. The strong garlic smell would drive all the vampires away for sure.
Once the garlic is cooked and cooled, she would pour them into used pickle jars and store one in the cupboard and the extra under the sink.
Whenever we had Hu Tieu, pork stock based noodle dishes or rice porridge, the garlic oil would automatically appear at the dinner table. With modern advances, I forgo chopping the garlic by hand and utilize the food processor. Although I don’t consume as much garlic oil these days, I always keep a jar ready.
Please let me know if you have any questions about this recipe.