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. Charles has authored two IACP Award-winning cookbooks: Vietnamese Home Cooking (2012) and The Slanted Door (2014). He is a prolific restauranteur whose business portfolio includes seven Bay Area food and beverage ventures.Experience: Charles Phan's early interest in cooking took hold while helping his aunt in the kitchen, watching Jacques Pepin on television, and exploring San Francisco's food scene as a teenager. He studied architecture at UC Berkeley but left early with the idea of opening a modern Vietnamese restaurant. Charles began hosting small dinners for friends to refine his cooking techniques and develop his restaurant concept. In 1995, he opened his first Slanted Door in the Mission District where he grew up, later moving to a downtown location, then finally to the historic Ferry Building in 2004. Slanted Door is distinguished for its modern design, elevated Vietnamese cuisine, sustainable local ingredients, quality teas, craft cocktails, and wine pairing. The former architecture student's eye for detail was captured in the stunning food photography of his second IACP Award-winning book The Slanted Door. His Vietnamese recipes have appeared in Bon Appétit, Sunset, Food & Wine, The Splendid Table, and others.Over the years, Phan and his restaurant have been recognized by the James Beard Foundation more than 10 times. As the founder of The Slanted Door Restaurant Group, he is the creative force behind a portfolio of seven Bay Area food and beverage concepts, including a sandwich shop in Phan's old stomping ground, the Mission District.Education: Charles studied architecture at the University of California at Berkeley. 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