Fish Sauce Vinaigrette

This dressing has the bones of nuoc cham, a Vietnamese “mother” sauce. It pairs the brininess of fish sauce with the boldness of sambal oelek. However, if Sriracha is your spicy pantry staple, it makes a fine substitute. Use this dressing on roasted vegetables like Brussels sprouts or in a rice noodle salad. Thai chiles pack a punch, so if you are sensitive to heat, skip the pepper.

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  • Makes about 1 cup
This dressing has the bones of nuoc cham, a Vietnamese “mother” sauce. It pairs the brininess of fish sauce with the boldness of sambal oelek. However, if Sriracha is your spicy pantry staple, it makes a fine substitute. Use this dressing on roasted vegetables like Brussels sprouts or in a rice noodle salad. Thai chiles pack a punch, so if you are sensitive to heat, skip the pepper.

Ingredients

  1. Check ½ cup packed light brown sugar
  2. Check ½ cup fish sauce
  3. Check ½ cup freshly squeezed lime juice
  4. Check 1 teaspoon sambal oelek
  5. Check 2 garlic cloves, minced
  6. Check 1 red Thai chile, thinly sliced (optional)
  7. Check Fine sea salt

Directions

  1. In a medium bowl, whisk together the brown sugar, fish sauce, lime juice, sambal oelek, garlic, and Thai chile, if using, until the sugar dissolves; add salt to taste.

 

Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.