From Stephanie Izard's kitchen · Girl & the Goat, Chicago
shake · vinaigrette
NATIONAL AWARD WINNERIvoryrail Blueberry Nuoc
From a national-award-winning chef
Ratio
LEMON JUICE 60FISH SAUCE 60MALT VIN 38
Ingredients
- LEMON JUICE60 ml
- FISH SAUCE60 ml
- BROWN SUGAR50 g
- GARLIC5 g
- MALT VIN37.5 ml
- BLUEBERRY PRESERVE30 g
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, FISH SAUCE, MALT VIN.
- Add finishing notes: BROWN SUGAR, GARLIC, BLUEBERRY PRESERVE.
- Cap the jar and shake until emulsified.
Provenance
Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.
Originally published as Blueberry Nuoc Cham.
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 Stephanie Izard (Girl & the Goat) (published as “Blueberry Nuoc Cham”). Full citation lives in Provenance.