Vietnamese Stir-fry Sauce
- 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.
- 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.
Make AheadThe sauce can be refrigerated for up to 2 days.
Serve WithCrisp Green Beans with Pork Belly.