Peel garlic and place cloves in food processor. Blitz until you get a fine breadcrumb consistency.
Finely chop shallot.
Remove outer layers of lemongrass and trim the bottom. Finely chop lemongrass. If it is easier, you can also use food processor to blitz.
In a medium sized saucepan over medium heat, add vegetable oil, minced garlic and chopped shallots together.
Fry gently until garlic and shallots are a light brown colour.
Scoop out garlic and shallots and set aside.
Add lemongrass and chilli flakes to vegetable oil and fry for 4-5 minutes.
Turn heat down to low, add garlic and shallots back into saucepan. Continue to fry for another couple of minutes.
Remove saucepan from heat. Stir in shrimp paste and mix well to make sure it is well combined with the other ingredients.
Return to low heat and fry for a few more minutes. Ensure the mixture is combined and forms a paste.
Turn off heat and add chilli oil to stop the cooking process. Mix well.
Green Beans
Wash green beans and trim top and tails if required.
In a wok or large fry pan, heat vegetable oil and then add green beans.
Stir fry for 2 minutes or so, add water and continue to stir fry until the water has evaporated.
Add 3 tablespoons of bun bo hue sate to green beans.
Sauté until the green beans are cooked and well coated. If you prefer more lemongrass chilli, adjust according to taste.
Remove from heat and transfer lemongrass chill green beans to a large dish.
Serve immediately.
Video
Notes
You can try this stir fry with okra or even zucchini.
There are so many uses for bun bo hue sate. You can use it in a beef or pork noodle soup to add extra flavour. Or try with other vegetables like okra, zucchini or water spinach. Alternatively, can add to grilled chicken or pork chops as a marinade.
Steamed rice or fried rice works well with bun bo hue sate.
You can increase the level of heat by adjusting the amount of dried chilli flakes in the recipe.