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Vietnamese Stir-fry Sauce

TOTAL TIME: 10 MIN
MAKES ABOUT 1 3/4 CUPS
Phan uses this unbelievably simple, three-ingredient sauce in almost every stir-fry. Its key ingredient is a fish sauce that lends a faintly nutty, richly pungent and quintessentially Vietnamese character to the dish.
ingredients
1 1/2 cups chicken stock, preferably homemade
1/4 cup plus 1 tablespoon Asian fish sauce
1 tablespoon sugar


directions
In a small saucepan, bring the stock to a boil. Remove from the heat and add the fish sauce and sugar; stir until the sugar is dissolved. Let cool.
MAKE AHEAD The sauce can be refrigerated for up to 2 days.

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Recipe by Charles Phan
From Vietnam Ã{omitted} la Cart
This recipe originally appeared in September, 2005.