Vietnamese Herb Gravy
Vietnamese Herb Gravy © kvalifood.com
A fresh, green Vietnamese sauce made by blending mixed herbs with ginger and lemon juice into a thin gravy. It’s bright and aromatic - a herb-forward alternative to heavier sauces. The herbs are blended raw, then the mixture is gently heated and seasoned with fish sauce.
Ingredients
- 5 oz (150 g) Mixed fresh herb leaves: kinh giới, coriander, ngò, peppermint, dill
- ½ oz (10 g) Ginger
- Nước mắm, lemon juice
Directions
- Wash all the herb leaves thoroughly and shake off excess water.
- Place the mixed herbs, ginger, a squeeze of lemon juice, and a splash of water into a blender. Blend until smooth.
- Transfer the blended herb mixture to a small saucepan. Heat gently over low heat - you want it warm, not boiling, to preserve the fresh flavour.
- Season with nuoc mam (fish sauce) to taste. Stir and serve.
Notes
- Kinh giới is Vietnamese balm (Elsholtzia ciliata) and ngò is a general term for herbs in the coriander family. Substitute with whatever fresh Vietnamese herbs you can find.
- Add nuoc mam and lemon juice gradually, tasting as you go.
- Serve warm alongside grilled fish, steamed chicken, or rice.
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