Recipe Image

Lemongrass Vinaigrette

  • 10 m
  • 30 m
Ruth Cousineau
“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


  • 1 Combine 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.
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