Vietnamese Green Seafood Sauce
Equipment
- Food processor or blender essential for a smooth, well-emulsified sauce
- Citrus juicer for fresh lime juice
- Measuring cups and spoons
- Spatula to help scrape down the sides of the processor
Ingredients
- 1 cup fresh cilantro leaves and tender stems
- ½ cup fresh Thai basil optional but adds an anise-like freshness
- ¼ cup fresh mint optional
- 4 –5 garlic cloves smashed
- 2 small green Thai chilies seeds optional based on desired heat
- 1 small jalapeño seeded for mild heat
- ¼ cup fish sauce for a homemade fish sauce recipe twist
- ¼ cup freshly squeezed lime juice about 2 limes
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- ¼ cup light olive oil or neutral vegetable oil
- ½ teaspoon kosher salt adjust to taste
Optional: 1 teaspoon finely grated lemongrass or ginger for extra aroma
Instructions
Prep the aromatics
- Rinse cilantro, basil, and mint, then roughly chop. Peel garlic and slice chilies and jalapeño.
Blend the flavor base
- Add garlic, chilies, jalapeño, herbs, lime juice, rice vinegar, brown sugar, salt, and lemongrass (if using) to the food processor. Pulse until finely chopped, scraping down the sides.
Emulsify
- With the processor running on low, slowly drizzle in the olive oil. Blend until smooth but not over-processed–you want a lively, herbaceous green texture.
Adjust seasoning
- Taste and add more salt, lime juice, or sugar to balance sweetness, sourness, and saltiness. If you prefer more umami, a splash of extra fish sauce deepens the flavor.
Serve or store
- Transfer to a jar and refrigerate. Sauce keeps for 4–5 days and can thicken slightly; stir in a tablespoon of water or olive oil before serving to loosen.