Vietnamese Lemongrass Dressing

Name: Vietnamese Lemongrass Dressing
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 2 stalks (60 g) lemongrass stalks, outer layers and tough tops removed, pale lower 4–5 inches (10–12 cm) thinly sliced into ⅛-inch (3 mm) rounds (about ¼ cup / 30 g sliced); 1 medium (about 2 oz) (55 g) shallot, peeled and roughly chopped; 1 clove (4 g) garlic, peeled and smashed; 1 small chile (3 g) Thai bird's eye chile, stemmed and roughly chopped (seeded for milder heat) (optional); ¼ cup (60 ml) fresh lime juice, freshly squeezed (from about 2 large limes), seeds strained out; 3 tablespoons (45 ml) fish sauce; 2 tablespoons (25 g) granulated sugar; 3 tablespoons (45 ml) water, cool or room temperature; 2 tablespoons (30 ml) neutral oil (such as canola or grapeseed)

From the MyKitchenBank Kitchen

A bright, punchy blended dressing with fragrant lemongrass, salty-sweet fish sauce, fresh lime, and mellow shallot. It's perfect for vermicelli noodle bowls, grilled meats, herb salads, and shredded cabbage slaws.

Prep: 15 min
Cook: —
Wait: 20 min
Total: 35 min
Makes: About 1 cup (240 ml), enough for 8 servings of 2 tablespoons each

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Ingredients

8 servings

2 stalks (60 g) lemongrass stalks, outer layers and tough tops removed, pale lower 4–5 inches (10–12 cm) thinly sliced into ⅛-inch (3 mm) rounds (about ¼ cup / 30 g sliced)
1 medium (about 2 oz) (55 g) shallot, peeled and roughly chopped
1 clove (4 g) garlic, peeled and smashed
1 small chile (3 g) Thai bird's eye chile, stemmed and roughly chopped (seeded for milder heat) (optional)
¼ cup (60 ml) fresh lime juice, freshly squeezed (from about 2 large limes), seeds strained out
3 tablespoons (45 ml) fish sauce
2 tablespoons (25 g) granulated sugar
3 tablespoons (45 ml) water, cool or room temperature
2 tablespoons (30 ml) neutral oil (such as canola or grapeseed)

Equipment (6)

Blender or small food processor (a bullet-style blender works well)
Cutting board and sharp chef's knife
Citrus juicer or reamer
Liquid measuring cup and measuring spoons
Fine-mesh strainer (optional, for a smoother dressing)
1-pint (500 ml) jar with lid for storing

Steps

Before you start

Lemongrass is woody: use only the tender, pale lower 4–5 inches (10–12 cm) of each stalk, and slice it very thin so the blender can break it down.
Squeeze the limes fresh; bottled juice tastes flat and will throw off the balance.
Fish sauce brands vary in saltiness. Start with the amount listed, then adjust at the end.
Allow 20 minutes for the dressing to rest so the flavors meld before serving.

1
Trim the lemongrass
- Cut off the root end and the dry, grassy top of each lemongrass stalk, leaving the pale lower 4–5 inches (10–12 cm).
- Peel away and discard the dry, tough outer 2 layers until you reach the tender, pale yellow-white core.
- Slice the core crosswise into very thin ⅛-inch (3 mm) rounds.
- You should have about ¼ cup (30 g).
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Ready when: Slices are thin, pale, and smell strongly of lemon; no tough, dry, or purple-tinged outer layers remain.
Tip: Thin slices matter: thick pieces stay stringy and leave fibrous bits in the dressing.
2
Prep the aromatics
- Peel and roughly chop the shallot.
- Smash the garlic clove with the flat of your knife and peel it.
- If using the chile, remove the stem and roughly chop it, discarding the seeds for milder heat.
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Ready when: Shallot is in rough ½-inch (1 cm) pieces.
Tip: Wash your hands well after handling chile and avoid touching your eyes.
3
Juice the limes
- Squeeze the limes and strain the juice into a liquid measuring cup to remove seeds.
- Measure out ¼ cup (60 ml).
- Measure the fish sauce, sugar, water, and oil so everything is ready to add.
4
Blend the base
- Add the lemongrass, shallot, garlic, chile (if using), lime juice, fish sauce, sugar, and water to the blender.
- Blend on high for 45–60 seconds, stopping to scrape down the sides once, until the lemongrass is finely minced into tiny flecks and the sugar has dissolved.
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Ready when: Mixture looks cloudy and speckled with very fine bits, with no visible chunks, and no sugar grains when you rub a drop between your fingers.
Tip: A small bullet blender grinds lemongrass more finely than a large jug; if using a large blender, double the batch.
5
Add the oil
- Add the oil and pulse 4–5 times (about 5 seconds total) just to combine.
- The dressing will be loose and not fully emulsified, which is normal for this style.
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Ready when: Oil is dispersed with no large pools on the surface.
Tip: Don't blend for long after adding oil, as it can dull the fresh flavor.
6
Rest and meld
- Pour the dressing into a jar and let it rest at room temperature for 20 minutes so the lemongrass and aromatics infuse the liquid.
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Ready when: The dressing smells fragrant and distinctly of lemongrass and lime.
7
Taste and adjust
- Shake the jar well, then taste a spoonful over a lettuce leaf or noodle.
- If too sharp, add 1 teaspoon sugar; if too sweet, add 1 teaspoon lime juice; if not salty enough, add 1 teaspoon fish sauce.
- Shake again and taste.
- Strain through a fine-mesh strainer for a smooth dressing if you prefer, pressing on solids.
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Ready when: Balanced flavor: salty, sweet, and sour in equal measure with a lemony aroma.
Tip: Taste it on the food you're dressing, since plain noodles or greens mellow the intensity.

Good to know

Tips

Use only the tender lower part of the lemongrass; the upper stalk is too fibrous to blend smoothly.
Because fish sauce saltiness varies by brand, always taste and adjust at the end rather than adding extra up front.
For a thicker, creamier dressing that clings to greens, add 1 tablespoon of roasted peanuts to the blender.
Toss with warm noodles or grilled meat, as the dressing absorbs better and perfumes the dish.

Make ahead

"Make up to 3 days ahead and refrigerate in a sealed jar. The flavor deepens and the lime brightness softens slightly; shake well and re-taste before serving."

Storage & reheating

"Room temperature: up to 2 hours while serving. Refrigerator: up to 5 days in a sealed jar (best within 3 days for the freshest lime flavor). Freezer: not recommended. Bring to room temperature for 10 minutes and shake well before using, as the oil will separate."

Substitutions

fish sauce → Light soy sauce plus 1 teaspoon extra lime juice. Makes a vegetarian-friendly version, though it lacks fish sauce's depth; use 2½ tablespoons soy sauce.
lemongrass stalks → Lemongrass paste from a tube. Use 1 tablespoon paste plus 1 teaspoon finely grated lemon zest; flavor is slightly less fresh.
shallot → Sweet white onion. Use about 3 tablespoons chopped; the flavor will be slightly sharper.
granulated sugar → Light brown sugar or honey. Use the same amount of brown sugar, or 4 teaspoons honey for a rounder sweetness.