Nutrition per serving may change if servings are adjusted.
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.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Vietnamese fish sauce is available in the international-food section of most supermarkets.
Per serving: 7 calories; 0 g fat(0 g sat); 0 g fiber;
1 g carbohydrates; 0 g protein;
3 mcg folate; 0 mg cholesterol;
1 g sugars; g added sugars; 68 IU vitamin A;
1 mg vitamin C; 3 mg calcium; 0 mg iron;
134 mg sodium; 30 mg potassium