This tangy Vietnamese dressing would be a great dipping sauce for fresh spring rolls.
About 1 cup
Active Time: 10 minutes |
Total Time: 30 minutes
1/4 cup reduced-sodium chicken broth
2 small stalks lemongrass, trimmed and chopped
4 tablespoons chopped shallot, divided
2 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon fish sauce
1 1/2 teaspoons sugar
1 teaspoon hot chile oil
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint
Combine broth, lemongrass and 2 tablespoons shallot in a small saucepan. Cook over medium heat until reduced to 1/4 cup, about 10 minutes. Remove from heat and let stand for 10 minutes. Strain into a small bowl, discarding solids. Add remaining 2 tablespoons shallot, lime juice, soy sauce, fish sauce, sugar and chile oil; whisk to combine. Just before serving, stir in cilantro and mint.
Per 2-tablespoon serving :
0 g Fat;
0 g Sat;
0 g Mono;
1 mg Cholesterol;
1 g Carbohydrates;
0 g Protein;
0 g Fiber;
119 mg Sodium;
20 mg Potassium
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Vietnamese fish sauce is available in the international-food section of most supermarkets.