Vietnamese Glaze

Name: Vietnamese Glaze
Yield: Makes about 1¼ cups (300 ml)
Cuisine: Vietnamese
Ingredients: 3 tablespoons fresh orange juice; 3 tablespoons fresh lime juice; 3 garlic cloves, finely chopped; 3 tablespoons vegetable oil; 2 teaspoons sriracha; 1 (1-inch/2.5-cm) piece fresh ginger, peeled and finely grated; ¼ cup (60 ml) rice vinegar; 1 tablespoon toasted sesame oil; ¼ cup (60 ml) low-sodium soy sauce

Preparation info

Makes about
1¼ cups

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This is the glaze for BarBacon’s famous Brussels sprouts. The longer this glaze sits, the better the flavor . . . Give it a good shake or stir before using.

Ingredients

¼ cup (60 ml) low-sodium soy sauce
¼ cup (60

Asia
Vietnam
Sauce
Vegan
South East Asia

Method

In a blender, combine the soy sauce, vinegar, lime juice, orange juice, sriracha, ginger, garlic, and both oils and blend until smooth.

Transfer to a container with a tight-fitting lid. The glaze will keep, tightly covered in the refrigerator, for up to 2 days.