vietnamese sauce for bun bo xao etc
This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. My mother looks for color to gauge her dipping sauce. When it’s a light honey or amber, she knows she’s close.

I’ve got rid of the corn starch in the marinade – doesn’t add anything to the flavour and just makes it hard to cook the meat [sticks to the wok]