Sourdough Vietnamese Lemongrass and Crispy Shallot Crackers

Name: Sourdough Vietnamese Lemongrass and Crispy Shallot Crackers
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 24 servings
Cuisine: Vietnamese
Ingredients: 1 cup (240 ml) sourdough discard, fed and at room temperature; ¾ cup (90 g) all-purpose flour; 2 tablespoons (30 ml) extra-virgin olive oil; 2 stalks fresh lemongrass stalks, tender white and pale green parts only, finely minced (about 3 tablespoons / 18 g); 1 tablespoon (15 ml) fish sauce; 3 medium (120 g) shallots, thinly sliced into rings (about 1 cup sliced); ½ cup (120 ml) neutral oil for frying shallots; fine sea salt, to taste; freshly cracked black pepper, to taste (optional)

From the MyKitchenBank Kitchen

Thin, shattery crackers made with sourdough discard and infused with the bright aromatics of fresh lemongrass and the umami depth of fish sauce, studded with golden crispy shallots and finished with a sprinkle of sea salt. These savory crackers are perfect as an appetizer, alongside soup, or as a snack with dips.

Prep: 25 min
Cook: 28 min
Wait: 30 min
Total: 1 hr 23 min
Makes: 24 crackers (about 6 ounces / 170 g)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use sourdough discard that is fed and at room temperature (not cold from the fridge)
Preheat oven to 400°F (200°C) at least 15 minutes before baking
Prepare crispy shallots while dough rests
Line baking sheets with parchment paper

1
Prepare crispy shallotsOven 325°F / 165°C
- Pour the neutral oil into a small 8-inch (20 cm) skillet and heat over medium heat until it reaches 325°F (160°C)—test by dropping a tiny piece of shallot in; it should sizzle gently.
- Add the sliced shallots and fry, stirring occasionally, for 8–10 minutes until they turn golden and crispy but not dark brown.
- Remove with a slotted spoon and spread on paper towels.
- Once cooled, they will crisp up further.
- Sprinkle lightly with salt.
- Reserve 2 tablespoons (30 ml) of the cooled frying oil for the dough; discard the rest or save for another use.
+ Show details− Hide details
Ready when: Shallots are golden-brown and crispy, not burnt or dark
Tip: Fry shallots at a low enough temperature that they cook gently and brown evenly; too hot and they burn before crisping
2
Make the dough
- In a medium mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, reserved shallot oil (2 tablespoons / 30 ml), minced lemongrass, and fish sauce.
- Stir with a wooden spoon until a shaggy dough forms.
- Once the flour is fully incorporated and the dough comes together, knead by hand in the bowl for 2–3 minutes until it becomes smooth and slightly tacky but not sticky.
- The dough should be thin enough to work with but hold its shape.
+ Show details− Hide details
Ready when: Dough is smooth, cohesive, and slightly tacky to the touch
Tip: Do not overwork the dough; it should come together quickly and feel supple, not tough
3
Rest the dough
- Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 20 minutes.
- This relaxes the gluten and makes the dough easier to roll out.
+ Show details− Hide details
Ready when: Dough looks slightly puffed and is visibly more relaxed
4
Preheat and prepare pansOven 400°F / 205°C
- While the dough rests, preheat the oven to 400°F (200°C).
- Line two large rimless or inverted baking sheets with parchment paper.
- If using rimmed sheets, invert them so the flat side is up, which allows better air circulation and crisping.
+ Show details− Hide details
Ready when: Oven has reached 400°F (200°C)
Tip: Use rimless sheets or inverted rimmed sheets for the crispest crackers; the open airflow is key
5
Divide and roll dough
- Divide the dough into two equal portions.
- On a piece of parchment paper, place one portion and cover with another sheet of parchment.
- Using a rolling pin, roll the dough as thin as possible—aim for about 1/16 inch (1–2 mm) thick, almost transparent.
- If the dough springs back, let it rest under the parchment for 2 minutes, then continue rolling.
- Repeat with the second portion.
+ Show details− Hide details
Ready when: Dough is nearly transparent and very thin, with just a few small holes showing through
Tip: Rolling between two sheets of parchment prevents sticking and makes transfer easier; if dough resists, rest it briefly and try again
6
Scatter shallots and season
- Transfer the rolled dough (still on parchment) to the first prepared baking sheet.
- Evenly distribute about half of the crispy shallots over the surface, pressing them gently into the dough so they adhere.
- Lightly sprinkle with sea salt and cracked pepper to taste.
- Repeat with the second portion of dough on the second baking sheet.
+ Show details− Hide details
Ready when: Shallots are distributed evenly and season is visibly sprinkled across the surface
Tip: Don't overload with toppings; light coverage allows even crisping
7
Bake the crackersOven 400°F / 205°C
- Place both baking sheets in the preheated 400°F (200°C) oven on the upper and middle racks.
- Bake for 14–16 minutes, rotating the sheets halfway through (swap oven positions and turn each sheet 180 degrees) to ensure even browning.
- The crackers are done when they are deep golden-brown at the edges and the entire surface is firm and no longer doughy.
+ Show details− Hide details
Ready when: Crackers are uniformly deep golden-brown, feel firm to a gentle touch, and no longer yield to pressure
Tip: Rotate pans halfway through to prevent dark edges; watch carefully in the final minutes as they can brown quickly
8
Cool and break into pieces
- Remove the baking sheets from the oven and let the crackers cool on the pans for 5 minutes—they will continue to crisp as they cool.
- Once cool enough to handle, break or cut the crackers into irregular shards or bite-sized pieces (about 2–3 inches / 5–8 cm).
- Transfer to a wire rack to cool completely for another 5 minutes if needed.
- They will firm up further as they cool completely.
+ Show details− Hide details
Ready when: Crackers are completely cooled and snap cleanly when broken; they should shatter, not bend
Tip: Cool crackers on the pan first so they don't crack or break unevenly; let them firm up completely before breaking for the cleanest shards

Good to know

Tips

Sourdough discard should be fed (mixed with fresh flour and water) and allowed to bubble with activity before using; this adds depth and tang to the crackers
Fish sauce smells strong on its own but mellows completely during baking, adding savory umami without a 'fishy' taste in the final crackers
For maximum crispness, use rimless baking sheets or inverted rimmed sheets; the exposed bottom allows steam to escape quickly
Break crackers into rustic, irregular shards rather than cutting them into uniform pieces; irregular shapes are more elegant and easier to achieve

Storage & reheating

Store cooled crackers in an airtight container or zip-top bag at room temperature for up to 5 days. If they soften due to humidity, recrisp in a 350°F (175°C) oven for 3–4 minutes. The dough can be covered and refrigerated for up to 24 hours before rolling and baking, but allow it to come to room temperature (about 30 minutes) before rolling.

Substitutions

fish sauce → soy sauce or tamari. Use 1 tablespoon (15 ml) soy sauce for a milder umami; the crackers will be slightly less pungent but still flavorful
fresh lemongrass stalks → finely grated lemon zest. Use 2 teaspoons (6 g) lemon zest mixed with ½ teaspoon dried oregano for a Mediterranean twist; the brightness will be similar but more citrus-forward
shallots → thinly sliced garlic cloves. Use 3 cloves sliced thin and fried until crispy; substitute 1 tablespoon (9 g) of fried garlic to avoid overpowering the other flavors
extra-virgin olive oil → sesame oil. Use 1½ tablespoons (22 ml) sesame oil mixed with ½ tablespoon (7 ml) neutral oil to avoid overpowering the dough; adds an Asian flavor dimension