{obsessed with} Momofuku Fish Sauce Vinaigrette

Momofuku Fish Sauce Vinaigrette

You’re going to hear a lot more from me on this…

But for now, you only need to know that what started out as complete and *shudder* disgust has evolved through Pan Roasted Brussels Sprout skepticism and is now a full-fledged maniacal drowning of everything — and I mean everything — in this stuff. I swear the entire world could go vegan if it had nothing but this Fish Sauce Vinaigrette to put on vegetables.

Except that fish sauce is made from anchovies.

Whatever.

You get my point.
Momofuku Fish Sauce Vinaigrette

Momofuku Fish Sauce Vinaigrette

from Momofuku, used on Fried Cauliflower and Roasted Brussels Sprouts

Everything can be adjusted to taste. I went with a very light hand with the sugar and juice from only half a lime. (Maybe my limes were bigger than normal?) In his cookbook, David Chang says that this version is lighter and sweeter than whatever his Vietnamese chef’s mother makes.

makes about 1 cup

Ingredients

½ cup fish sauce
¼ cup water
2 tablespoons rice wine vinegar
juice of 1 lime
¼ cup sugar
1 garlic clove, minced
1 to 3 bird’s eye chilies, thinly sliced

Directions

Combine the fish sauce, water, vinegar, lime juice, sugar, garlic and chilies in a jar.

This vinaigrette will keep for up to a week in the refrigerator. Supposedly. When you start taking little sips of it straight from the jar with a teaspoon every once in a while, it doesn’t last that long.

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  • Jean

    My non-Asian husband marvels at how much vinegar and fish sauce I go through at home. I almost can’t eat anything without some kind of dipping sauce.  This wouldn’t last long in my house either. 

  • http://souperior.wordpress.com/ Emma

    Couldn’t agree more, I could eat Soylent Green if it was doused in fish sauce vinaigrette!

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  • David Takeda

    Just curious, but I wanted to know if it’s okay to use 3 crabs fish sauce in the recipe. There are so many types and brands of fish sauce available that I wasn’t sure which is the most appropriate one to use. Thanks in advance to your response…

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  • Chaduke

    Maybe there are different versions of fish sauce that don’t have as strong of a smell and flavor. I made this according to your directions and its still got a heavy fish sauce essence to it, its hard to imagine even 1/4 of people who try it not having an objection. I like it ok but next time I’m going to cut way back. I used the Thai kitchen brand, only one I could find in my local area. Maybe its not a very good one.

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