Vietnamese Lemongrass Chili Sauce

Name: Vietnamese Lemongrass Chili Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 2 stalks fresh lemongrass, white part only, finely chopped; 5–6 garlic cloves, minced; 4–5 fresh red chili peppers, minced; 1 small shallot, minced; 2 tbsp fish sauce (or soy sauce for a vegan version); 1 tbsp palm sugar (or brown sugar); 1 tbsp lime juice (optional); ¼ cup neutral vegetable oil; 1–2 tbsp water, for consistency

By Josh · Originally published October 14, 2024 · Updated October 2026

Sharp chili, citrusy lemongrass, and the sweet-salty-sour balance Vietnamese cooking is known for. A spoonful wakes up noodles, rice bowls, tofu, and grilled vegetables.

15 minPrep

10 minCook

25 minTotal

~½ cupYield

Ingredients

2 stalks fresh lemongrass, white part only, finely chopped
5–6 garlic cloves, minced
4–5 fresh red chili peppers, minced
1 small shallot, minced
2 tbsp fish sauce (or soy sauce for a vegan version)
1 tbsp palm sugar (or brown sugar)
1 tbsp lime juice (optional)
¼ cup neutral vegetable oil
1–2 tbsp water, for consistency

Instructions

Sauté the aromatics: heat the oil over medium heat. Add the lemongrass and shallot and cook until fragrant, 2–3 minutes.
Add garlic and chili: stir in the garlic and chilies and cook gently, 1–2 minutes, letting them infuse the oil without browning.
Season: add the fish sauce, sugar, and lime juice. Simmer briefly until the sugar dissolves and everything comes together.
Adjust: stir in water if you want a thinner sauce.
Cool and store: let cool, then refrigerate in a clean, airtight jar (see storage note).

Storage & safety: fresh garlic and aromatics held in oil can support the growth of Clostridium botulinum if kept too long or unrefrigerated. Food-safety guidance from the USDA and the National Center for Home Food Preservation is to keep homemade garlic-in-oil mixtures in the refrigerator and use them within 4 days — or freeze them. This sauce freezes beautifully in an ice-cube tray; pop out a cube whenever you need one. (The original version of this recipe said two weeks in the fridge; I've updated it to follow the safety guidance.)

How to use it: spoon over rice noodles, rice bowls, grilled vegetables, tofu, eggs, or fish. Strong flavor means a little goes a long way — which also makes it a quiet ally for slower, more mindful eating.

Nutrition (estimated, per 1 tablespoon)

~75Calories

~7 gFat

~3 gCarbs

~2 gSugar

~350 mgSodium

Calculated from standard USDA ingredient values; actual numbers vary with brands and portions.

A Flavorful Tradition

Vietnamese cooking is built on balance — sweet, salty, sour, and spicy in the same bite. Lemongrass has been part of the region's kitchens and folk medicine for generations, prized for its bright, citrusy aroma. Chili peppers arrived later: they are native to the Americas and reached Southeast Asia through Portuguese and Spanish trade routes in the 16th century, then quickly became indispensable.

This sauce is that meeting of local and global in a single jar. Lemongrass and chili contain compounds (like citral and capsaicin) that are being studied for antioxidant and anti-inflammatory effects, though mostly in the lab, so I enjoy it for what it reliably does: makes simple, whole-food meals taste exciting. Like the Blue Zone tacos, it's a reminder that real food doesn't have to be bland — and that flavor helps you slow down and savor what you're eating.

Eat mindfully, live fully, and enjoy every bite.

Vietnamese Lemongrass Chili Sauce

Ingredients

Instructions

A Flavorful Tradition

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