Vietnamese Herb Gravy

April 6, 2024

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.