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“This tangy Vietnamese dressing would be a great dipping sauce for fresh spring rolls.”
¼ 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
1½ teaspoons sugar
1 teaspoon hot chile oil
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint
1Combine broth, lemongrass and 2 tablespoons shallot in a small saucepan. Cook over medium heat until reduced to ¼ 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.