Follow these steps for perfect results
water
yellow onion
finely chopped
garlic
finely minced
sugar
distilled white vinegar
fish sauce
soy sauce
light (regular)
salt
white pepper
cornstarch
dissolved in 2 tablespoons water
scallion
chopped, green part only
carrot
finely chopped
red bell pepper
finely chopped
Combine water, onion, garlic, sugar, vinegar, fish sauce, salt, and white pepper in a saucepan.
Bring to a boil over medium heat, stirring to dissolve the sugar.
Lower the heat and simmer for 5 minutes.
Stir the cornstarch mixture and add it to the pan.
Continue to cook, stirring, for about 30 seconds, 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.
Taste and adjust the flavors as needed.
Transfer to a bowl or individual dipping bowls and serve warm or at room temperature.
Expert advice for the best results
Adjust the sweetness and sourness to your liking.
For a spicier sauce, add a pinch of red pepper flakes.
Make a large batch and store in the refrigerator for up to a week.
Everything you need to know before you start
5 minutes
Can be made ahead of time.
Serve in small bowls for dipping, or drizzle over dish.
Serve with egg rolls, spring rolls, or dumplings.
Use as a sauce for stir-fried noodles or rice.
Serve with grilled chicken or shrimp.
The sweetness of the wine complements the sweet and sour sauce.
A crisp lager provides a refreshing contrast.
Discover the story behind this recipe
A common dipping sauce in many Asian cuisines.
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