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Lemongrass Thai dipping sauce

Last Updated on November 11, 2022

This Lemongrass Thai Dipping Sauce is the dipping sauce when you want something different! It’s tangy and kind of savory, with more layers of flavor from lime leaves, lemongrass coriander, and mint…etc.

lime-lemongrass-and-herb-dipping-sauce

Lemongrass Thai Dipping Sauce

Every dip you would taste the different flavors from different herbs. David and I are big fans of this one, love the freshness from the herbs and the tanginess from the Vegan fish sauce.

To be honest, it’s really worth making your own dipping sauces when you’ve already invested time in cooking up your own food. The store-bought stuff lacks the fresh flavor of homemade herby dipping sauces, although I know it’s the easiest way. Buying a powerful blender that makes homemade dipping sauces become a quick n’ easy whizz up and also an exciting addition to the dining table. You just can’t get the same freshness in jarred stuff.

The best part is, you can make a big batch and freeze them in small containers or bags individually. Take them out from the freezer and defrost them when needed. So handy!

Let’s get started! 🙂

P.S. Important! For this recipe, you need a powerful blender!

lime-lemongrass-and-herb-dipping-sauce
A powerful blender saves your time and energy!

What’s in Lemongrass Thai Dipping Sauce ?

lime-lemongrass-and-herb-dipping-sauce
  • Kaffir Lime Leaves– or Lime leaves. If you can access to fresh ones would be the best! But if not, don’t worry, usually you can find frozen ones from Asian supermarkets. If you can’t find both, then bottled or jarred lime leave paste would do the trick.
  • Lemongrass– we only need the lower bulb of the lemongrass stem, you also can find frozen ones from Asian supermarkets.
  • Olive Oil– Any kind of oil except very strong flavored ones( ex. sesame oil, mustard seed oil…etc) I choose olive oil as a healthier alternative to vegetable oil, and also not over-powering the other ingredients.
  • Lemon Juice– I tried fresh lemon juice and bottled lemon juice, they both work fine.
  • Spring Onion– only the white part.
  • Mint– fresh mint leaves
  • Garlic– fresh garlic is preferred.
  • Coriander( Cilantro) root
  • Organic Cane Sugar– if you have palm sugar or cocont sugar in hand, they are even better!
  • Vegan Fish Sauce– sorry no substitue here, you have to have this ingredient! It’s responsible for the umami flavor.

What’s Vegan Fish Sauce?

Vegan fish sauce

The common ingredients in most Vegan fish sauces on the market are shredded seaweed, water, garlic, liquid aminos, mushrooms, soy sauce, and miso paste. These ingredients bring out the natural “umami” flavor which makes this Vegan version of fish sauce taste just like the ones made from salted anchovies. I highly recommend you must have Vegan fish sauce in your pantry. This sauce is the key to making your Southeast Asian dishes from homemade to PRO level! (especially for Thai curries and Vietnamese cuisines) Also btw, they are very cheap and you don’t need to use them much every time ( they’re very salty! ) one bottle can last you for a year or two!

Check out more magic ingredients I use a lot: The magic ingredients in my vegan cooking

How to make Lemongrass Thai Dipping Sauce

lime-lemongrass-and-herb-dipping-sauce
  • Step one: Prepare the ingredients, then place all of them into a powerful blender.
lime-lemongrass-and-herb-dipping-sauce
lime-lemongrass-and-herb-dipping-sauce
  • Step Two: Whizz up for around 3-5 minutes, then open the lid to check to see if there are any lumps. If no lumps, then ready for serve!

more vegan condiments

more vegan thai recipes

lime-lemongrass-and-herb-dipping-sauce

Lemongrass Thai Dipping Sauce

This LEMONGRASS THAI DIPPING SAUCE is tangy and savory, with more layers of flavor from lime leaves, lemongrass coriander, and mint…
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Calories: 271kcal

Equipment

  • A powerful blender

Ingredients

  • 2 ea Kaffiar Lime Leaves (Note 1)
  • 20 g Lemongrass (Note 2)
  • 15 g Garlic
  • 10 ea Mint Leaves
  • 2 Tsp Organic Cane Sugar (Note 3)
  • 1/2 Cup Lemon Juice (Note 4)
  • 15 g Spring Onion( White part)
  • 3 Tsp Vegan Fish Sauce
  • 20 g Coriander Root
  • 1/2 Cup Olive Oil (Note 5)

Notes

Note 1: or Lime leaves. If you can access fresh ones would be the best! But if not, don’t worry, usually you can find frozen ones from Asian supermarkets. If you can’t find both, then bottled or jarred lime leave paste would do the trick.
Note 2: we only need the lower bulb of the lemongrass stem, you also can find frozen ones from Asian supermarkets.
Note 3:  if you have palm sugar or coconut sugar in hand, they are even better!
Note 4: I tried fresh lemon juice and bottled lemon juice, they both work fine.
Note 5: Any kind of oil except very strong flavored ones( ex. sesame oil, mustard seed oil…etc) I choose olive oil as a healthier alternative to vegetable oil, and also not over-powering the others ingredients.
 
 

Nutrition

Serving: 4serving | Calories: 271kcal | Carbohydrates: 8g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 359mg | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 16mg | Calcium: 26mg | Iron: 1mg

Fluffy Diary

I really like this birb! Such a little thing that always gives me this serious look! 🤣

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