Chef Wang's Hủ Tiếu Khô Sauce

Ingredients (for a small serving to test)

4 tbsp of tomato sauce (original, no herbs), or if you have time, use fresh tomato, par boiled, peeled and deseeded, blend it up in a food processor.

2 tbsp of oyster sauce

2 tbsp of ground dried shrimp (or you can use ground toasted shrimp, or ground crab meat)

½ to 1 tbsp of Minced garlic (I used the jar minced garlic in olive oil, I like the size of it, not too fine)

Finished broth

Sauté minced garlic till fragrance, med heat, just till golden, it'll make the sauce bitter when burnt.

Add tomato sauce, oyster sauce, ground dried shrimp, keep stirring it under low heat.

Add 6 tbsp of finished broth, 10 to 12 tbsp of water.

Stir, taste, season it again with sugar, salt, msg(optional), chicken bouillon.

You want it to be a little sweet, more on the salty side because it'll be served with plain noodle and veggies.

Once the final seasoning is done, thicken the sauce with water and starch. It shouldn't be too thick, but not too runny, you know what I mean lol.

I didn't add soy sauce to the sauce this time because I don't remember tasting it when I had the dish in VN, but you can always add it separate with hot sauce (I prefer Chinsu). Source VCG Wang Ranh

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