Lemongrass Vinaigrette

May/June 1998

Your rating: None Average: 3.6 (8 votes)

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

Lemongrass Vinaigrette

Makes: About 1 cup

Active Time:

Total Time:


  • 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


  1. 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.

Tips & Notes

  • 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 2-tablespoon serving: 7 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 119 mg sodium; 20 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Vitamin A (22% dv), Iron (16% dv).

Exchanges: none

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner