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.

　　

Ingredients

makes about 1 1/2 cups

　　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

　　

Step 1

In a saucepan, combine the water, onion, garlic, sugar, vinegar, fish sauce, salt, and white pepper and bring to a boil over medium heat, stirring to dissolve the sugar. Lower the heat and simmer for 5 minutes.

　　

Step 2

Give the cornstarch mixture a stir, add it to the pan, and continue to cook, stirring, for about 30 seconds, or until the sauce thickens. Remove from the heat and stir in the scallion, carrot, and bell pepper. Let the sauce stand for 5 to 10 minutes.

　　

Step 3

Taste and adjust the flavors. Transfer to a bowl or divide among dipping sauce bowls, and serve warm or at room temperature.

　　Reprinted with permission from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Published by Ten Speed Press, an imprint of Penguin Random House. Copyright © 2006.  Photographs by Leigh Beisch. Buy the full book from Amazon or Bookshop.