Ingredients:

  • 1 cup (240ml) water
  • ½ cup (100g) granulated sugar
  • ⅓ cup (80ml) white vinegar
  • 2 tablespoons (30ml) fish sauce (Asian fish sauce)
  • 2 tablespoons (30ml) rice vinegar
  • 2 cloves garlic, minced (approximately 1 teaspoon)
  • 1-2 red chili peppers, finely chopped (adjust to taste for spice level)
  • 1 teaspoon cornstarch (corn flour)
  • 1 tablespoon water (for cornstarch slurry)
  • Pinch of red pepper flakes (optional, for extra heat)

Instructions:

  1. In a small saucepan, combine water, sugar, white vinegar, fish sauce, and rice vinegar.
  2. Add the minced garlic and chopped red chili peppers to the saucepan.
  3. Bring the mixture to a simmer over medium heat.
  4. In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth.
  5. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly.
  6. Continue to simmer, stirring frequently, until the sauce thickens to your desired consistency (about 2-5 minutes). It should coat the back of a spoon.
  7. Taste and adjust the heat with red pepper flakes, or sweetness with a touch more sugar if needed. Remove from heat and let cool completely. The sauce will thicken further as it cools.
  8. Pour the cooled sauce into an airtight jar or container and store in the refrigerator.