Executive chef Dung “Junior” Vo of Noko in Nashville is bringing a subtly spicy rendition to wood-fired chimichurri, a traditionally South American sauce. Using an abundance of herby ingredients like cilantro (including the stems) and parsley, plus a kick of serrano pepper, Vo balances the heat with fresh lime juice, fish sauce, and sugar.
recipe 
yields
Makes 3 cups
2 green onion stalks
½ cup shallot
1 serrano pepper
1 cup cilantro, stems and all
1 cup parsley leaves
¼ cup olive oil
½ ounce sugar
1 tablespoon fish sauce
Salt, to taste
Ingredients
steps
- In a grill over medium-low heat, cook shallots, green onion, and serrano until evenly charred. Transfer to a blender along with cilantro, parsley, olive oil, sugar, and fish sauce; blend to desired consistency. Taste and season with salt as needed.
Date Published: 08.07.23
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Recipe By
Dung “Junior” Vo of Noko in Nashville -
Contributing City
Nashville
