From Gregory Gourdet's kitchen · Kann, Portland
shake · hot sauce
NATIONAL AWARD WINNERIvorybridge Vietnamese-Style Chile-Lime
From a national-award-winning chef
Ratio
FISH SAUCE 30LIME JUICE 30
Ingredients
- FISH SAUCE30 ml
- LIME JUICE30 ml
- PALM SUGAR12 g
- BIRD EYE CHILE10 g
- GARLIC6 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE.
- Add finishing notes: PALM SUGAR, BIRD EYE CHILE, GARLIC.
- Cap the jar and shake until emulsified.
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.
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 Gregory Gourdet / Seattle Times (published as “Vietnamese-Style Chile-Lime Sauce”). Full citation lives in Provenance.