Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt into a food processor. Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing. Bún bò xào is served in layers. Nice flecks of … Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste. Add to cart $4.89-10oz This is a new salad dressing from well-known Mae Ploy brand. Blend until mixture is finely chopped and combined. Finally, the actual Vietnamese Herb Salad with Lemongrass Chicken and my Vietnamese Salad Dressing.The best part about this salad is that you can make both the chicken and dressing in … The noodles are topped with vegetables, both pickled and fresh. At the bottom of the bowl are the cooked rice noodles (bún) cooled to room temperature. Vietnamese Lemongrass Salad Dressing, Mae Ploy . Sour and spicy with a bit of sweet and citrus. For the marinade and dressing, blitz together the fish sauce, lime juice, rice wine vinegar, chilli, garlic, ginger, lemongrass stalk and Asian shallot until you have a fine consistency. Next comes the beef (bò) that had been marinated with lemongrass … Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it. Pour half of the contents over the meat and put the rest aside to use as the dressing.