The author shares her love for crispy fried shallots, a key ingredient in old-school green bean casseroles. She first fell in love with the shallots at a Vietnamese restaurant, where they added a savory, salty crunch to her grilled lemongrass pork and noodle bowl. The shallots come in shelf stable jars with a red lid and a label that may indicate "fried red onions," "fried shallots," or the Vietnamese term "hanh phi." She uses these shallots in various ways to add texture and savoriness to smooth and creamy dishes like congee and mashed potatoes, and toasted Vietnamese-style spring rolls.