Recipes Vietnamese Stir-fry Sauce 3.0 (4,230) Add your rating & review 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. By Charles Phan Charles Phan Charles Phan is a James Beard Award-winning, Vietnamese-American chef. He owns The Slanted Door, a critically acclaimed restaurant in San Francisco. Food & Wine's Editorial Guidelines Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: makes about 1 3/4 cups 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. Serve With Crisp Green Beans with Pork Belly. Rate it Print