For use with appetizers like potstickers, shao mai or egg rolls. This sauce can be made a day ahead and refrigerated overnight.
INGREDIENTS
½ cup rice vinegar or distilled white vinegar
¼ cup light brown sugar , plus 2 additional tablespoons
2 medium cloves garlic , minced
¼ cup fish sauce
1 TSP crushed red pepper flakes or 2 teaspoons Thai hot sauce (sriracha sauce)
PREPARATION
Bring vinegar and sugar to boil in small saucepan, stirring briefly, until sugar dissolves. Pour into bowl; stir in garlic, fish sauce, and red pepper flakes. Serve.
