RECIPE

Vietnamese Stir-fry Sauce

  • ACTIVE:
  • TOTAL TIME: 10 MIN
  • SERVINGS: makes about 1 3/4 cups

Charles 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.

  • ACTIVE:
  • TOTAL TIME: 10 MIN
  • SERVINGS: makes about 1 3/4 cups
  • FAST
  • MAKE-AHEAD

Ingredients

  • Ingredients
    1. 1 1/2 cups chicken stock, preferably homemade
    2. 1/4 cup plus 1 tablespoon Asian fish sauce
    3. 1 tablespoon sugar

Directions

  1. 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.

Serve With

Crisp Green Beans with Pork Belly.