PANTRYFLEX

shake · hot sauce

NATIONAL AWARD WINNERPrep 5 min

Ivorybridge Vietnamese-Style Chile-Lime

Independent adaptation of a publicly published Gregory Gourdet recipe. Not affiliated with, sponsored by, or endorsed by Gregory Gourdet.

Gregory Gourdet's Ivorybridge Vietnamese-Style Chile-Lime.

Ratio

Ratio by volume: Fish Sauce 30 ml, Lime Juice 30 ml
Fish Sauce 30 mlLime Juice 30 ml

Ingredients

  • Fish Sauce — 2 Tbsp (30 ml)
  • Lime Juice — 2 Tbsp (30 ml)
  • Palm Sugar — 1 Tbsp finely chopped palm/coconut/white sugar (12 g)
  • Bird's Eye Chile — 2 small Thai or serrano thinly sliced
  • Garlic — 1 large clove minced/grated

Method

  1. Pour to the lines in order (bottom → top): Fish Sauce, Lime Juice.
  2. Add finishing notes: Palm Sugar, Bird's Eye Chile, Garlic.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.

Originally published as Vietnamese-Style Chile-Lime Sauce.

Adapted from a Gregory Gourdet recipe (Gregory Gourdet / Seattle Times).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Gregory Gourdet / Seattle Times (published as “Vietnamese-Style Chile-Lime Sauce”). Full citation lives in Provenance.

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