|Nutritional Guidelines (per serving)|
- 1/2 cup rice vinegar (or white vinegar)
- 1/2 cup white sugar (plus 2 tablespoons)
- 1/4 cup water
- 3 tablespoons fish sauce
- 2 tablespoons sherry (or cooking sherry)
- 3 cloves garlic (minced)
- 1/2 to 1 tablespoon dried crushed chili (1 tablespoon makes spicy-hot sauce)
- 1 1/2 tablespoons cornstarch (dissolved in 3 to 4 tablespoons cool water)
Place all ingredients—except the cornstarch-water mixture—in a saucepan or pot.
Bring to a rolling boil.
Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off--rice vinegar is less strong than regular white vinegar.)
Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens about 2 minutes.
Remove from heat and taste-test. You should taste sweet first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If it's not spicy enough, add more chili.
Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.