Vietnamese Ginger Turmeric Dressing

Name: Vietnamese Ginger Turmeric Dressing
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: ¼ cup (60 ml) unseasoned rice vinegar; 2 tablespoons (20 g) fresh ginger, finely grated or minced; 1 teaspoon (2½ g) ground turmeric; 2 cloves (10 g) garlic cloves, minced or pressed; 1½ teaspoons (7 ml) fish sauce; 1 teaspoon (5 g) honey; ⅓ cup (80 ml) neutral vegetable oil; 1 tablespoon (15 ml) fresh lime juice; to taste freshly ground black pepper; ¼ teaspoon (½ g) dried red chili flakes (optional); 1 piece (15 g) scallion, thinly sliced, optional (optional)

From the MyKitchenBank Kitchen

A vibrant, warming vinaigrette with fresh ginger, earthy turmeric, and garlic, perfect for drizzling over greens, roasted vegetables, grilled chicken, or noodle salads. The dressing balances acidity, spice, and umami with a touch of sweetness, bringing authentic Vietnamese flavors to any bowl.

Prep: 10 min
Cook: —
Wait: 5 min
Total: 15 min
Makes: ¾ cup (180 ml)

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Steps

Before you start

Measure all ingredients before starting—the dressing comes together quickly
Use fresh ginger for the most vibrant flavor
Have a small bowl and whisk ready

1
Combine wet ingredients
- In a small bowl, whisk together the rice vinegar (60 ml / ¼ cup), fish sauce (7 ml / 1½ teaspoons), honey (5 g / 1 teaspoon), and lime juice (15 ml / 1 tablespoon).
- The mixture should smell aromatic and slightly salty.
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Ready when: Honey is fully dissolved and ingredients are well combined
Tip: Dissolve the honey completely so it doesn't clump when added to the oil.
2
Add aromatics
- Add the finely grated ginger (20 g / 2 tablespoons), minced garlic (10 g / 2 cloves), and ground turmeric (2.5 g / 1 teaspoon) to the vinegar mixture.
- Whisk vigorously to combine and break up any turmeric clumps.
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Ready when: Turmeric is evenly dispersed with no visible lumps, ginger and garlic are fully incorporated
Tip: Whisk for 15–20 seconds to fully incorporate the turmeric and prevent settling.
3
Emulsify with oil
- While whisking constantly, slowly drizzle in the neutral oil (80 ml / ⅓ cup) in a thin stream.
- Continue whisking for 30–60 seconds after all oil is added to create a light emulsion.
- The dressing should become slightly thicker and more cohesive.
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Ready when: Dressing is lighter in color, thicker in body, and holds together without separating immediately
Tip: A slow drizzle of oil is key to emulsification—rushing it can cause the dressing to break.
4
Season to taste
- Taste a small spoonful and adjust seasoning with a pinch of black pepper.
- Add the optional red chili flakes (0.5 g / ¼ teaspoon) if you prefer heat, and thinly sliced scallion (15 g / 1 piece) if desired.
- Whisk again to distribute.
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Ready when: Black pepper is visible, chili flakes are evenly distributed (if using), and flavors are balanced to your taste
Tip: Taste before adding chili flakes—you can always add more heat, but you can't remove it.
5
Rest and settle
- Let the dressing sit at room temperature for 5 minutes.
- This allows the flavors to meld and the ginger to fully infuse the oil and vinegar base.
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Ready when: Dressing is fragrant with a rounded, cohesive ginger-turmeric flavor
Tip: Resting is optional but gives the dressing a more polished taste—it's worth the wait.

Good to know

Tips

For a clearer dressing, strain it through a fine-mesh sieve immediately after whisking to remove excess ginger pulp. The flavor will be slightly more delicate, but the appearance will be pristine.
Fresh turmeric root (about 1 tablespoon / 10 g grated) can replace ground turmeric for an earthier, less potent flavor—but adjust to taste, as fresh turmeric can be milder or stronger depending on the root.
This dressing is exceptional over Vietnamese cucumber salads, grilled chicken, crispy tofu, or as a drizzle for rice bowls with roasted carrots and greens.
If your dressing breaks or separates during storage, whisk in 1 teaspoon (5 ml) of warm water or rice vinegar to re-emulsify it.

Make ahead

Prepare the dressing up to 2 days ahead. Whisk or shake before each use to redistribute any settled spices.

Storage & reheating

Store in an airtight glass jar or bottle in the refrigerator for up to 1 week. The emulsion may separate slightly—simply shake or whisk vigorously before each use. Bring to room temperature or shake well before serving for best flavor. Do not freeze.

Substitutions

unseasoned rice vinegar → white wine vinegar or champagne vinegar. Use the same amount; these are slightly less sweet but deliver a comparable acidity and won't overpower the ginger and turmeric.
fish sauce → soy sauce or tamari. Use 1 teaspoon (5 ml) in place of 1½ teaspoons (7 ml) to avoid oversalting; soy sauce is slightly stronger in umami.
neutral vegetable oil → sesame oil (use half the amount, about 2½ tablespoons / 40 ml) mixed with neutral oil. Toasted sesame oil adds nuttiness and authenticity but is assertive—dilute it to avoid overpowering the ginger and turmeric.
honey → palm sugar or brown sugar. Use ¾ teaspoon (3 g) of palm or brown sugar; these add deeper, more caramel-like sweetness that complements turmeric beautifully.