Vietnamese Dressing

Basic Recipe 9

Preparation info

  • Difficulty


  • Makes

    150 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 10ml Sesame oil
  • 15g Shallots, finely chopped
  • 15g Pickled ginger, chopped
  • 10g Fresh ginger, chopped
  • ¼ Small fresh chilli, with seeds removed and chopped
  • 35ml Rice wine vinegar
  • 40ml Sugar syrup
  • 40ml Dashi
  • 10ml Kikkoman light soy sauce
  • 15ml Pickled ginger juice
  • 10ml Nam pla
  • 2 Fresh limes, juiced


Heat the sesame oil in a heavy-based pan and sweat the shallot, gingers and chilli without colour. Add the rice wine vinegar and reduce by a third. Add the sugar syrup, dashi and soy sauce and bring to the boil. Reduce the heat and simmer for 30 minutes. Remove from the heat and add the pickled ginger juice, nam pla and fresh lime juice to taste. Allow the Vietnamese dressing to cool before using.