Vietnamese Glaze

Preparation info

  • Difficulty


  • Makes about

    1¼ cups

Appears in

The Bacon Bible

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.


  • ¼ cup (60 ml) low-sodium soy sauce
  • ¼ cup (60 ml) rice vinegar
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 2 teaspoons sriracha
  • 1 (1-inch/2.5-cm) piece fresh ginger, peeled and finely grated
  • 3 garlic cloves, finely chopped
  • 3 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil


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.