Vietnamese Stir-fry Sauce


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.

Total Time:
10 mins
makes about 1 3/4 cups


  • 1 1/2 cups chicken stock, preferably homemade

  • 1/4 cup plus 1 tablespoon Asian fish sauce

  • 1 tablespoon sugar


  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.

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