- 1 1/2 cups chicken stock, preferably homemade
- 1/4 cup plus 1 tablespoon Asian fish sauce
- 1 tablespoon sugar
- 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.
The sauce can be refrigerated for up to 2 days.