Vietnamese Salad Dressing

There is nothing more delectable than a combination of opposing flavours. Salty, pungent fish sauce is tamed by the sticky sweetness of palm sugar. A salad dressing with a difference!

Why You’ll Love Vietnamese Salad Dressing

This Vietnamese-inspired salad dressing is such a flavour bomb! We love a good nước chấm, so we decided to create an easy-to-make recipe.

The palm sugar provides a rich, caramel-like sweetness that is more complex than regular sugar. The fish sauce brings a savoury umami punch that balances the sweetness of the palm sugar. It adds a unique, salty, and savoury taste that elevates the dressing.

Love the aromatic pungency that is not only easy to prepare but also another salad dressing that is adaptable for so many dishes.

It’s also a great salad dressing for those who are looking for something a little unique with an exciting taste, moving away from the traditional vinaigrettes. It’s also great as a Vietnamese dipping sauce for rice paper rolls or deep-fried spring rolls.

This sweet Asian salad dressing is oil free and vinegar free too!  Just like our sambal chilli lime dressing and sriracha aioli.

What Is Vietnamese Sauce Made Of?

Ever wondered what is in the sauce that is served with almost every dish in Vietnamese cuisine? It’s the ever-so-delicious nước chấm. 

Nước chấm is made with fish sauce, garlic, sugar, chilli, water and lime juice. Used as a dipping sauce or poured over rice and noodle dishes. It somehow just makes everything it touches taste so much better!

What Is the Difference Between Nước Mắm And Nước Chấm?

Nước mắm and nước chấm are both essential components of Vietnamese cuisine, but they serve different purposes and have distinct characteristics.

Nước mắm is the Vietnamese term for fish sauce, a fermented condiment made from fish (usually anchovies) and salt. The fermentation process can take several months to years, resulting in a pungent, salty liquid.

It has a strong, salty, umami flavour that is quite intense on its own. Nước mắm is used as a base ingredient in many Vietnamese dishes, marinades, and sauces. It’s a key ingredient in nước chấm.

Often confused as either 2 different sauces or the same sauce with 2 different names when in fact they are completely different things altogether.

Ingredients

These are the ingredients you need for Vietnamese salad dressing:

• Palm sugar: The sweetness you get from palm sugar is so different from regular sugar. It adds an amazing depth to the recipe with its floral aroma and butterscotch-like finishes.

• Fish sauce: A quintessential Vietnamese ingredient, it adds salty and umami flavours to the recipe. It also creates a glorious harmony between sweet and salty, which is prevalent in much Southeast Asian cooking.

• Lemon: Lots of strong flavours in this recipe, so the lemon helps to balance out the sweet and salty. The acidity helps to cut through the flavours perfectly.

• Garlic: We’re going to grate the garlic clove as we want the garlic to disperse amongst the salad recipe. Really good for strong pungent flavours. Besides, what Vietnamese salad dressing would be as good without garlic!

Variations and Substitutions

Spicy version: Add a finely chopped red chilli or a few drops of sriracha for some heat. Use chilli flakes for a milder, spicy kick.

Herb-infused: Add finely chopped fresh herbs like cilantro, mint, or Vietnamese basil to the dressing for a fresh, aromatic flavour. Alternatively, you can infuse the hot water with lemongrass or kaffir lime leaves before mixing with the other ingredients.

Tamarind twist: Replace the lemon juice with tamarind paste for a tangy and slightly fruity flavour. Adjust the amount to taste, as tamarind can be quite potent.

Nutty flavour: Add a tablespoon of crushed roasted peanuts or peanut butter to give the dressing a nutty richness. You can also try a small amount of toasted sesame oil for a subtle, nutty undertone.

Palm sugar substitute: Substitute with brown sugar, coconut sugar, or even honey if palm sugar is not available. Each will add a slightly different flavour but will still provide the necessary sweetness. Maple syrup can also be used for a different but equally delicious twist.

Fish sauce alternative: For a vegetarian or vegan version, substitute fish sauce with soy sauce or tamari. Add a splash of mushroom soy sauce or a bit of miso paste to mimic the umami flavour of fish sauce. Alternatively, you can use coconut aminos for a slightly sweeter and less salty option.

Lemon juice replacement: Substitute with lime juice for a slightly different citrus flavour. Rice vinegar can also be used as a substitute for a more subtle acidity.

Garlic: If fresh garlic is too pungent, you can use garlic powder or roasted garlic for a milder flavour. For an extra kick, use shallots or green onions as a substitute.

Lower sodium: Use a low-sodium soy sauce or tamari instead of regular fish sauce.

Instructions

Step by step instructions for how to make Vietnamese salad dressing:

Add grated palm sugar into a small mixing bowl.

Add hot water and whisk to dissolve the palm sugar.

Add the rest of the ingredients and mix until well combined.

How To Store

Store any leftover dressing in an airtight container in the refrigerator. Before using it again, let it come to room temperature and give it a good shake or whisk, as the ingredients may separate.

Best Salad for This Dressing

Baby Cuttlefish Salad with Green Papaya

Who doesn’t love a good seafood salad? This Asian inspired Baby Cuttlefish Salad is paired with the crunch of the green papaya, pungent fish sauce and tamed by aromatic palm sugar.