Charles Phan's spicy soy sauce is a primary ingredient in the dressing for his Roasted Eggplant and Leek Salad in Vietnamese Home Cooking. It could also serve as a pungent dipping sauce for any number of appetizers.
Reprinted with permission from Vietnamese Home Cooking by Charles Phan, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 3/4 cup sugar
- 1/2 cup light soy sauce
- 3 tablespoons distilled white vinegar
- 2 tablespoons roasted chile paste
In a bowl, stir together the sugar, soy sauce, vinegar, and 1/2 cup water until the sugar has dissolved. Stir in the roasted chile paste.