Spicy fish-sauce sauce from Six Seasons: A New Way with Vegetables (page 43) by Joshua McFadden and Martha Holmberg

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Accompaniments: Sautéed greens with olives (Misticanza)

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Notes about this recipe

  • bernalgirl on May 01, 2026

    I made this with the fresh chiles I had on hand, jalapeños and serranos, so it wasn’t searingly hot but it was full of flavor. The balance between the sugar, chiles, fish sauce, and sugar is just right.

  • meginyeg on July 11, 2022

    Lovely flavours. Didn't have chili so used red pepper flakes and it was still delicious.

  • clcorbi on June 04, 2017

    Very tasty. I used less chiles than called for, and I also used rice wine vinegar instead of sherry because that's what I had. This sauce has a nice balance of sweet to savory.

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