Add the oil, shallot, ginger, garlic, bay leaves, star anise, peppercorns and cinnamon stick to a small saucepan. Turn heat to the lowest possible setting. There should be small bubbles, but not a full simmer or boil.

Allow to heat for 10 minutes. Turn off the heat and allow to cool for 5 minutes.

Place the crushed red chile flakes and salt into a large glass (heat proof) container with a lid.

Place a fine mesh sieve over the opening and carefully pour the oil through into the dry chile mixture.

Use immediately or allow to sit and use within 1 month.

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