{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.


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


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


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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{ 6 comments… read them below or add one }

1 Jean December 22, 2011 at 8:12 pm

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. 


2 Emma December 23, 2011 at 3:50 am

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


3 David Takeda March 18, 2014 at 1:19 pm

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…


4 TheDelicious March 18, 2014 at 4:41 pm

Hi David! I’ve never used the 3Crabs brand of fish sauce, but I have
seen it referenced in other recipes, so I’m sure it’s fine! It will
always be a matter of personal taste in the end anyway, so if it tastes
good to you, I’d say use it!


5 Chaduke August 22, 2014 at 12:02 am

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.


6 Debra VanTongeren June 5, 2021 at 2:33 pm

I had a very bad allergic reaction after I ate at Mamofuko in LV. I think It was the fish sauce. I literally spooned every last yummy drop into my mouth. What fishes are in your fish sauce? I am very sad to think I can never have that again. Do you use shellfish in Mamofuko Kimchi? Trying to find out the trigger.


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