Asian Sauce for Vermicelli Bowls
Ingredients
- 1 1/2 cups water
- 1 tablespoon chicken bouillon
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese vinegar
- 1 tablespoon chili paste
- 1 teaspoon sesame oil
- 1 teaspoon garlic paste or 2 cloves minced garlic
- 1 teaspoon oyster sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper
Instructions
- In a medium saucepan mix, all ingredients with a whisk and heat over medium to medium high temperature until it comes to a boil, stirring occasionally.
- The sauce will thicken as it cools.
- If you want the sauce spicier to add more crushed red pepper.