Vietnamese Chile-Lime Sauce

Name: Vietnamese Chile-Lime Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (70 ml)
Cuisine: Asian
Ingredients: 2 Tbsp (30 ml) Fish Sauce; 2 Tbsp (30 ml) Lime Juice; 1 Tbsp finely chopped palm/coconut/white sugar (12 g) Palm Sugar; 2 small Thai or serrano thinly sliced Bird's Eye Chile; 1 large clove minced/grated Garlic

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

DRESSING · MUSHROOMS, GRILLED MEATS & NOODLES

A dressing for mushrooms, grilled meats & noodles.

Gourdet's Vietnamese chile-lime sauce for mushrooms, meats.

On the jar

VIETNAMESE-S

Method: shake
Yield: about ¼ cup
Ingredients: 5
Jar batch: 3.75× recipe

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Ratio

FISH SAUCE 30 mlLIME JUICE 30 ml

Ingredients

Fish Sauce2 Tbsp (30 ml)
Lime Juice2 Tbsp (30 ml)
Palm Sugar1 Tbsp finely chopped palm/coconut/white sugar (12 g)
Bird's Eye Chile2 small Thai or serrano thinly sliced
Garlic1 large clove minced/grated

Method

Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE.
Shake-to-line (dashed marks): add PALM SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 7½ BIRD EYE CHILES, 4 CLOVES GARLIC.
Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

4 kitchens · 1 star · 4 national awards

Vietnamese Chile-Lime SauceNATIONAL AWARD WINNEROn the jar: VIETNAMESE-S
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Yum Nua DressingNATIONAL AWARD WINNEROn the jar: YUM NUA
Jaew★ STARRED KITCHENOn the jar: JAEW

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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).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.75× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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