Chips Dip Nqaij Hau Recipe

Prepare and Fry Shallots

Slice 1 cup of shallots very thinly. Heat 1/2 cup neutral oil in a small skillet or saucepan over medium heat until shimmering but not smoking (about 320–340°F / 160–170°C if using a thermometer). Add sliced shallots in batches so they have room and fry, stirring occasionally, until golden brown and crisp, about 4–6 minutes per batch. Use a slotted spoon to transfer fried shallots to a plate lined with paper towels, immediately sprinkle with 1/4 tsp salt. Let cool — they will crisp further. Reserve oil for use in the pork if desired.

Cook Aromatics

Heat 2 tablespoons neutral oil in a medium skillet over medium heat. When hot, add minced garlic and about half of the minced shallot (from the Dip ingredients, not the fried shallot topping). Sauté until fragrant and translucent, about 1–2 minutes, taking care not to burn the garlic.

Brown the Pork

Add 1 lb ground pork to the skillet. Break up the meat with a spatula and cook until no longer pink and starting to brown in places, about 6–8 minutes. If you reserved oil from frying shallots, add 1–2 teaspoons to the pan during cooking for extra flavor.

Season and Simmer

Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Allow the mixture to simmer for 2–3 minutes so flavors meld. Taste and adjust seasoning — add more fish sauce for saltiness or lime juice for brightness.

Finish with Fresh Ingredients

Remove the skillet from heat and stir in 2 tbsp fresh lime juice, 1/2 cup chopped cilantro, 1/2 cup thinly sliced green onions, 1 tbsp chopped chiles, 1/2 tsp toasted sesame oil, and 1/4 cup crushed roasted peanuts if using. Mix thoroughly. Fold in the reserved fried shallots, keeping a small handful aside for garnish so some remain extra-crispy.

Adjust Texture

If the dip feels too wet, simmer briefly over low heat to reduce excess liquid, or drain a little fat. If it's too dry, add 1–2 tsp water or more lime juice for moisture and tang. Taste and adjust seasoning again.

Transfer the Nqaij Hau pork dip to a shallow serving bowl. Sprinkle the reserved extra-crispy shallots and additional chopped cilantro and green onion on top for color and crunch. Serve immediately with 8 oz sturdy potato or tortilla chips and cucumber or carrot sticks on the side. Provide lime wedges to squeeze over portions as desired.

Storage: Refrigerate leftover pork dip in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, stirring in a splash of water or lime juice if it has tightened up.