Lemongrass Sauce
Updated June 3, 2020
- Total Time
- 30 minutes
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Ingredients
- ½cup rice vinegar
- 2tablespoons sugar
- ¼cup water
- ¼cup Asian fish sauce (nam pla)
- ¼cup fresh lime juice
- 2tablespoons finely minced lemongrass bulb
- 1makrut lime leaf, shredded fine (optional; sold in Asian markets)
- 2teaspoons minced fresh coriander leaves
- 1teaspoon minced scallion
- 2tiny Thai red "bird" chilies, or other fresh red chilies, sliced (or to taste)
Nutritional analysis per serving (8 servings)
26 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 708 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
- Step 2
Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
- Step 3
Stir in the cilantro, scallions and chilies to taste.
- Serve as a dipping sauce for spring rolls or seafood, as a sauce for grilled or poached fish or as marinade. It also makes a delicious seasoning for chicken broth, cold noodles with seafood, or rice salads.
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