This tangy Vietnamese dressing would be a great dipping sauce for fresh spring rolls.

Ruth Cousineau
Source: EatingWell Magazine, May/June 1998


Ingredient Checklist


Instructions Checklist
  • 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.



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

7.2 calories; protein 0.4g 1% DV; carbohydrates 1.5g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 0.6g; fatg; saturated fatg; cholesterolmg; vitamin a iu 68.1IU 1% DV; vitamin c 0.9mg 2% DV; folate 2.6mcg 1% DV; calcium 3.2mg; iron 0.2mg 1% DV; magnesium 1.9mg 1% DV; potassium 29.6mg 1% DV; sodium 134.3mg 5% DV; thiaminmg.