Vietnamese Lemongrass Marinade Base Recipe

The fragrant citrusy aroma of fresh lemongrass, balanced with savory garlic, rich umami depth, and a touch of sweetness, makes this Vietnamese Lemongrass Marinade Base (Sốt Ướp Sả) an essential kitchen staple. Bold, aromatic, and packed with flavor, this versatile marinade pairs perfectly with grilled meats, seafood, tofu, or stir-fried dishes, infusing every bite with the signature taste of Vietnamese cooking. Whether used for barbecue, rice plates, or noodle bowls, it brings a vibrant and deeply satisfying flavor that’s hard to resist.

Vietnamese Lemongrass Marinade Base (Sốt Ướp Sả)

Ingredients

Marinade Base

  • 2 cups water (480 ml)
  • ½ cup fish sauce (120 ml)
  • 1 cup sugar (150 g)
  • ½ cup neutral oil (120 ml)
  • ¼ cup soy sauce
  • ½ cup oyster sauce
  • 1 tsp MSG (optional)
  • Black pepper (to taste)

Add When Marinating

  • 1 tbsp chopped lemongrass (frozen)
  • 1 tbsp chopped shallots (frozen)

Quick Steps

  • Add water, fish sauce, sugar, soy sauce, oyster sauce, oil, pepper, and MSG to saucepan
  • Heat over medium, stirring until sugar fully dissolves
  • Bring to a gentle boil, then reduce heat
  • Simmer 5–8 minutes until slightly thickened
  • Remove from heat and let cool completely
  • Pour into a clean jar and refrigerate
  • Add ¼ cup marinade base per 250 g meat
  • Mix in lemongrass and shallots before marinating

Pro Tip

Marinate meats overnight for deeper flavor and better caramelization when grilling or pan-searing. Fresh lemongrass and shallots give this marinade its signature Vietnamese aroma and savory depth.