Lemongrass Sauce


  • ½ cup rice vinegar
  • 2 tablespoons sugar
  • ¼ cup water
  • ¼ cup Asian fish sauce (nam pla)
  • ¼ cup fresh lime juice
  • 2 tablespoons finely minced lemongrass bulb
  • 1 kaffir lime leaf, shredded fine (optional; sold in Asian markets)
  • 2 teaspoons minced fresh coriander leaves
  • 1 teaspoon minced scallion
  • 2 tiny Thai red “bird” chilies, or other fresh red chilies, sliced (or to taste)
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      21 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 697 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 1/2 cups, about 8 servings


  1. Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
  2. Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
  3. Stir in the cilantro, scallions and chilies to taste.
  • Serve as a dipping sauce for spring rolls or seafood, as a sauce for grilled or poached fish or as marinade. It also makes a delicious seasoning for chicken broth, cold noodles with seafood, or rice salads.

30 minutes

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