This tangy Vietnamese dressing would be a great dipping sauce for fresh spring rolls. Source: EatingWell Magazine, May/June 1998

Ruth Cousineau
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Ingredients

Directions

  • 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.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Vietnamese fish sauce is available in the international-food section of most supermarkets.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

7 calories; 134 mg sodium. 30 mg potassium; 1.5 g carbohydrates; 0.1 g fiber; 1 g sugar; 0.4 g protein; 68 IU vitamin a iu; 1 mg vitamin c; 3 mcg folate; 3 mg calcium; 2 mg magnesium;