From David Chang's kitchen · Momofuku Noodle Bar, New York
shake · vinaigrette
★ STARRED KITCHENAlpine Fish
From a starred kitchen & national award winner
Ratio
FISH SAUCE 120WATER 60RICE VIN 30LIME JUICE 30
Ingredients
- FISH SAUCE120 ml
- WATER60 ml
- RICE VIN30 ml
- LIME JUICE30 ml
- SUGAR50 g
- GARLIC5 g
- BIRD EYE CHILE6 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, WATER, RICE VIN, LIME JUICE.
- Add finishing notes: SUGAR, GARLIC, BIRD EYE CHILE.
- Cap the jar and shake until emulsified.
Provenance
Korean-American chef founder of Momofuku; James Beard Rising Star / Outstanding Chef lineage with Michelin at Momofuku Ko. Noodle-bar roots expanded into a global restaurant and media group.
Originally published as Fish Sauce Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Momofuku by David Chang & Peter Meehan (published as “Fish Sauce Vinaigrette”). Full citation lives in Provenance.