LEMONGRASS SAUCE

Lemongrass Sauce image

Provided by Florence Fabricant

Time 30m

Yield 1 1/2 cups, about 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup rice vinegar
2 tablespoons sugar
1/4 cup water
1/4 cup Asian fish sauce (nam pla)
1/4 cup fresh lime juice
2 tablespoons finely minced lemongrass bulb
1 makrut lime leaf, shredded fine (optional; sold in Asian markets)
2 teaspoons minced fresh coriander leaves
1 teaspoon minced scallion
2 tiny Thai red "bird" chilies, or other fresh red chilies, sliced (or to taste)

Steps:

Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
Stir in the cilantro, scallions and chilies to taste.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 709 milligrams, Sugar 4 grams