Ingredients:
  • 1/2 cup rice (or any white) vinegar
  • 1/2 cup + 2 Tbsp. white sugar
  • 1/4 cup water
  • 3 Tbsp. fish sauce
  • 2 Tbsp. sherry
  • 3 cloves garlic, minced
  • 1/2 to 1 Tbsp. dried crushed chillie
  • 1 1/2 Tbsp. cornstarch dispersed in 3-4 Tbsp. cool water
Method:
  1. Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
  2. Reduce heat and allow the mix to reduce by half.
  3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens.
  4. Remove from heat and taste-test. Adjustments to the flavour can be made at this time.
  5. Transfer into a small bowl or jar.