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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. More Great Condiments

Charles Phan
September 2005

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Recipe Summary

total:
10 mins
Yield:
makes about 1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The sauce can be refrigerated for up to 2 days.

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