Sweet-and-Sour Sauce

Name: Sweet-and-Sour Sauce
Yield: makes about 1 1/2 cups
Ingredients: 1 1/2 cups water; 1 tablespoon finely chopped yellow onion; 1 small clove garlic, finely minced; 3 1/2 tablespoons sugar; 2 tablespoons distilled white vinegar; 1 1/2 tablespoons fish sauce or 2 tablespoons light (regular) soy sauce; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water; 1 tablespoon chopped scallion, green part only; 1 tablespoon finely chopped carrot; 1 1/2 tablespoons finely chopped red bell pepper

December 14, 2011

Our family’s Viet recipe for sweet-and-sour sauce is lighter and more nuanced than traditional Chinese versions. There is no pineapple or tomato ketchup to give it heavy-duty weight and color. Instead, finely chopped vegetables are added at the end, delivering a delicate finish and a colorful confetti-like appearance. Use fish sauce for a lighter color and a slightly briny flavor. Use soy sauce for a darker color and a bolder flavor.

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