Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Tangy lime juice and salty fish sauce combine in a tasty and versatile dressing. Try it as a dipping sauce for dumplings or spring rolls.

Ruth Cousineau
Source: EatingWell Magazine, July/August 1998

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Recipe Summary test

total:
5 hrs
Servings:
21
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Ingredients

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Directions

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  • Combine all ingredients in a small bowl, stirring until sugar dissolves.

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Tips

Ingredient note: Fish sauce (nam pla), which gives this dressing its distinctive flavor, can be found in the Asian-food section in the supermarket.

Nutrition Facts

48 calories; protein 1.3g; carbohydrates 11.4g; dietary fiber 0.1g; sugars 8.4g; vitamin a iu 10.3IU; vitamin c 6.3mg; folate 1.9mcg; calcium 4.7mg; magnesium 1.8mg; potassium 26.9mg; sodium 835.3mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/26/2021
I've been making this since it first came out in the print magazine in 1998. It accompanied a pork recipe in the mag, but alas, the pork recipe doesn't seem to be online. It's been a favorite quick and easy summer dish for decades even with my children and their friends, and now with my grandchild. Use about 1/2 cup of this Vietnamese dressing to marinate a pork tenderloin for about 20 minutes. Grill pork until 165 F then let rest for 5 minutes. Make a salad of one box of baby spinach leaves (6-8 oz), 2 cups grated carrot and 1/2 cup fresh mint. Toss with remaining dressing and put on a platter. Slice pork diagonally and arrange over salad. Dinner is served, with a pot of Pierre Franey's tumeric rice on the side. Read More