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Close-up view of a glass jar filled with finely chopped fresh green herbs mixed with oil, possibly a chimichurri or herb marinade, with the ingredients appearing vibrant and well-blended.

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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 20 tablespoons
Course: Dressing/Condiment, sauce
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 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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