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Fresh oysters with zesty Vietnamese dressing

Oysters with Zesty Vietnamese Dressing

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1/2 cup 1x
  • Category: Appetizer
  • Method: Stirred
  • Cuisine: Vietnamese
  • Diet: Gluten Free


This recipe makes about half a cup of the oyster dressing, which you might not use up right away. Keep the leftovers in the fridge for up to 1 week and use over salads, grilled meat or fish, or as a condiment with rice.



Vietnamese dressing

  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, grated or mince
  • 1/2 long red chilli, finely diced (or some chilli flakes)
  • 1 teaspoon sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons water
  • Juice of 1 fresh lime
  • 2 tablespoons fish sauce
  • 2 teaspoons coconut sugar or palm sugar (omit for Whole30)
  • 1 teaspoon Tamari sauce (use coconut aminos for Paleo/Whole30)
  • 1 tablespoon chopped spring onions/scallions
  • 1 tablespoon chopped fresh coriander /cilantro
  • 2 dozen of fresh oysters (or fewer)


Mix all dressing ingredients in a bowl and serve with shucked oysters. Use leftovers as a salad dressing or with grilled chicken, fish or prawns.


  • Serving Size: 3 oysters
  • Calories: 151
  • Sugar: 1.5 g
  • Sodium: 531.9 mg
  • Fat: 5.8 g
  • Carbohydrates: 9.6 g
  • Fiber: 0.1 g
  • Protein: 14.6 g
  • Cholesterol: 75 mg

Keywords: Condiments, Vietnamese, Asian Dressing, Oysters, Appetizer, Finger Food, Christmas, New Year's Eve

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