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RECIPE
6 INGREDIENTS5 STEPS10MIN

Fish Sauce Vinaigrette

5.0
1 Ratings

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Aaron Ayotte

Chef. Writer. Comedian.

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This recipe is from David Chang of Momofuku. It goes great with brussels sprouts, and just about everything else.
10MIN
Total Time

Aaron Ayotte

Chef. Writer. Comedian.

Ingredients

US / METRIC
Servings:
10
Serves 10
1/2 cup
1/4 cup
Water
2 Tbsp
Rice Vinegar
1 bulb
2
Serrano Chilis
or Bir's Eye Chilis

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Nutrition Per Serving

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CALORIES
24
FAT
0.0 g
PROTEIN
0.5 g
CARBS
2.8 g

Cooking Instructions

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Step 1
Mince the Garlic (1 bulb).
Step 2
Thinly slice the Serrano Chili (2).
Step 3
In a measuring cup, add in the Fish Sauce (1/2 cup), Water (1/4 cup), and Rice Vinegar (2 tablespoon). Add in the garlic and pepper.
Step 4
Lastly, juice the Lime (1) into the mixture. Mix everything together and give it a taste. If too salty, add water to taste. If you want a more intense flavor explosion, pop the vin into a food processor and process.
Step 5
Place in a storage jar and refridgerate. Make sure to give a good shake before using. Enjoy with some roasted brussels sprouts.

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Nutrition Per Serving
Calories
24
% Daily Value*
Fat
0.0 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
2.8 g
1%
Fiber
0.3 g
1%
Sugars
0.2 g
--
Protein
0.5 g
1%
Sodium
900.6 mg
39%
Vitamin D
--
--
Calcium
14.5 mg
1%
Iron
0.2 mg
1%
Potassium
36.4 mg
1%
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