Whether you marinate vegetables for a stir-fry, shrimp for the grill, or chicken breasts for the broiler, this versatile marinade is a catalog of Southeast Asian flavors. It’s a play on shelf staples and fresh aromatics.

The Asian fish sauce (nam pla), basil, and mint are typically Vietnamese; the sweet soy sauce is a Malaysian staple. Ginger, garlic, shallots, and lemongrass are traditional Asian essentials that give this soak added depth.

For vegetables, shrimp, chicken breasts, turkey breasts, or pork tenderloin, marinate for 3 to 4 hours. For beef kabobs, lamb rack, or lamb rib chops, marinate 4 to 6 hours.

Steps

1. Lightly coat a nonreactive saucepan pan with the oil over medium heat. Sauté the garlic, lemongrass, ginger, and shallots for 5 to 10 minutes, until soft. Cool to room temperature.
2. Combine the cooled mixture with the fish sauce, kecap manis, basil, mint, coriander, and vinegar in a blender or a food processor and process until all the ingredients are well blended. While the motor is running, drizzle in the oil a little at a time.
3. The marinade will keep in a clean, airtight container in the refrigerator for 4 to 5 days.