Vietnamese Salad Dressing (2024)

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Published June 20, 2014. By Alyssa Brantley 39 Comments

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Last year, my husband and I snuck away for a long weekend in Vancouver, B.C. On our way to the train station, we stopped and had a quick Vietnamese lunch at a little spot in Seattle’s International District. I can’t remember the name but the food was really good and I made some notes about the salad that I had so I could try to recreate it at home.

Fast forward to last week when I was cleaning out a travel bag I haven’t used for a while and stumbled upon those notes! I was super excited to see that I wrote down the ingredients and flavors in such great detail and decided to recreate the dish for dinner.

Today, I am posting the salad dressing. Next will be the Lemongrass Chicken that topped the salad and finally, the entire Vietnamese Herb Salad as I remember it.

If you love Southeast Asian food as much as me (LOVE!), this dressing will quickly become a summer staple. This dressing is light, free of refined sugar, can be also be used as a dipping sauce for spring rolls and adds a great deal of flavor to Vietnamese style salads!

NOTES:

I know some of you are thinking, “Is rice vinegar Paleo?” In my opinion, YES and if you don’t have any reactions to it, I can’t see a reason to exclude it from your diet.

Adapted From: http://www.sbs.com.au/food/recipes/vietnamese-dressing-nuoc-mam-cham

Did you make this recipe? Please give it a star rating below!

Vietnamese Salad Dressing

Prep Time:5 mins

Total Time:5 mins

Vietnamese Salad Dressing. Refined Sugar Free. Paleo Vietnamese Dressing.

Course:Dips, Salads

Cuisine:Vietnamese

Keyword:Vietnamese Salad Dressing

Servings: 8 servings

Calories: 18 kcal

Author: Alyssa Brantley

5 from 6 votes

Ingredients

1/2cupcold filtered water
1/4cupfish sauceI like this brand
1/4cuprice vinegar
2tablespoonsfreshly squeezed lime juice
2 1/2tablespoonscoconut palm sugar
2medium clovesgarlicfinely chopped
1teaspoonfinely chopped serrano chile or red birdseye chile

Instructions

Combine water, fish sauce, rice vinegar, lime juice and palm sugar in a glass jar with a tight fitting lid. Place lid on and shake vigorously until palm sugar is dissolved.
Add chopped garlic and chopped chile, replace lid, shake again and refrigerate until ready to use. I like to make this at least an hour or two in advance so the acid mellows out the garlic and pepper a bit. Enjoy!
See Also
Coffee Filter Wreath How to Make Kabab Halla Spicy Peanut Sauce Enchiladas (Encacahuatadas)The Easiest Instant Pot Chicken Tacos Recipe Recipe - A Mom's Impression

Nutrition Facts

Vietnamese Salad Dressing

Amount Per Serving (2 Tablespoons)

Calories 18

% Daily Value*

Sodium 578mg25%

Potassium 20mg1%

Carbohydrates 4g1%

Sugar 2g2%

Vitamin C 1.5mg2%

Calcium 4mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

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Reader Interactions

Comments

Sheryl O’Connor says
January 4, 2024 at 9:18 am

I made this to go on a beef and mango Thai salad that called for a popular jarred Thai dressing in Australia. It was perfect!
Reply
- Alyssa Brantley says
  January 4, 2024 at 10:01 am
  
  Yummmm Sheryl – I want the recipe for the beef and mango salad – sounds awesome 🙂
  Reply
  - Sheryl OConnor says
    January 24, 2024 at 11:55 am
    
    Alyssa, I tried sending you a link. If that did not work, check out taste.au site and search for Sweet and Sour Thai Beef and Mango Salad
    Reply
    - Alyssa Brantley says
      January 26, 2024 at 11:24 am
      
      Thanks Sheryl!! I’ll check it out 🙂
      See Also
      Japanese 7-Eleven Egg Salad Sandwich
      Reply
Julie says
February 12, 2023 at 6:56 pm

Please post the name of the restaurant you were inspired by.
Reply
- Alyssa Brantley says
  March 9, 2023 at 11:48 am
  
  Hi Julie, It was so long ago (I originally posted this recipe in 2014) that I can’t remember the name anymore. Sorry!
  Reply
Deborah Schneider says
November 17, 2021 at 4:45 pm

Absolutely delicious
Reply
- Alyssa Brantley says
  December 2, 2021 at 11:29 am
  
  So happy to it Deborah! Thanks 🙂
  Reply
Susan Mary Goldfinch says
December 17, 2020 at 7:52 pm

Delicious!
Reply
- Alyssa Brantley says
  December 18, 2020 at 11:17 am
  
  So glad to hear you like it Susan!
  Reply
Anna Vallee says
June 1, 2020 at 7:57 pm

What brand fish sauce would you recommend? Could you please post a picture? Thanks.
Reply
- Alyssa Brantley says
  June 23, 2020 at 11:55 am
  
  Hi Anna – I can’t add a picture in the comments but I like Red Boat. Here is an affiliate link to it on Amazon if you want to look at the photo.
  Reply
- Spiro says
  March 18, 2021 at 12:57 pm
  
  I use hoisin
  Reply
Ohana says
February 3, 2019 at 7:00 pm

What is,the shelf life of this dressing?
Reply
- EverydayMaven says
  February 14, 2019 at 9:25 am
  
  Hi! I usually keep it 4 to 6 days (in the fridge!)
  Reply
Zabrina says
July 9, 2018 at 10:59 pm

This sounds so yummy, I love the elimination of oil. Do you think this would work with a sauce like sriracha instead of actual peppers?
Reply
- EverydayMaven says
  August 8, 2018 at 7:26 am
  
  Try it! Let me know how it turns out 🙂
  Reply
Nenette says
October 16, 2017 at 5:44 pm

Such a great salad dressing recipe that I’d be proud to share…Thanks so much!
Reply
- EverydayMaven says
  October 17, 2017 at 10:08 am
  
  Thanks Nenette! Glad you like it!
  Reply
Linda says
February 26, 2017 at 1:10 am

I made this tonight, it was fresh and tasty. No oil used so reasonably light on calories too. Great recope
Reply

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