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Asian Sauce for Vermicelli Bowls

Author: Diane Schmidt - createdbydiane.com

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.