Fish Sauce Vinaigrette

Salty, tangy, herbaceous-this fish sauce vinaigrette is the secret weapon your dishes didn't know they needed. It's the ultimate drizzle for grilled meats, salads, noodles, or anything that needs a bold flavor lift.

Why You'll Love Fish Sauce Vinaigrette

It hits all the notes-sweet, sour, salty, spicy, and fresh. Plus, it lasts in the fridge and instantly upgrades anything from grilled meats to crunchy veggies.

Tips and Tricks

• Use a sharp knife to chiffonade herbs for maximum flavor release.
• Let the vinaigrette sit 10-15 minutes before serving so the flavors marry.
• Use Red Boat fish sauce for the cleanest, deepest flavor.

Variations

• Add grated ginger for extra warmth and zip.
• Stir in a splash of sesame oil for richness.
• Swap lime juice for yuzu or calamansi if available.

Substitutions

• No rice wine vinegar? Use white vinegar or apple cider vinegar.
• Can't find Thai chiles? Sub with Fresno or serrano peppers.
• Out of mint? Use Thai basil or regular basil.

Best served with

• Grilled pork chops or chicken thighs
• Rice noodle bowls with crunchy veg
• Fried rice or leftover grain bowls
• Summer rolls or lettuce wraps

How to Store Leftovers

• Keep in a sealed glass jar in the refrigerator for up to 4 days. Shake well before using, as herbs and sugar may settle.

Common Questions

Fish Sauce Vinaigrette

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Salty, bright, and deeply savory, this herb-packed vinaigrette dresses salads, noodles, and grilled vegetables with balance and punch.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 20 tablespoons

Course: Dressing/Condiment, sauce

Cuisine: Southeast Asian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• ½ cup fish sauce preferably Red Boat
• ¼ cup water
• ¼ cup sugar
• 2 tablespoon lime juice fresh squeezed, from about 1 lime
• 2 tablespoon cilantro stems very thinly sliced
• 3 tablespoon mint finely chopped
• 2 tablespoon rice wine vinegar
• 1 clove garlic minced
• 2 thai bird chiles thinly sliced, adjust to taste

Equipment

• Glass jar with lid
• Measuring spoons

Method

 

1. In a glass jar, combine mint, cilantro stems, minced garlic, sugar, fish sauce, water, rice wine vinegar, and lime juice.
2. Add chiles a little at a time, tasting as you go.
3. Stir thoroughly or shake to combine.
4. Store in an airtight jar in the fridge for 3-4 days.

Notes

Storage: Keeps in an airtight jar in the fridge for 3-4 days. The herbs will settle, so give it a good shake or stir before using. It's a good one to make ahead, ready to dress salads, noodles, or grilled vegetables through the week.

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