Sweet and Sour Sauce (Sot Chua Ngot)
from The Food of Vietnam, Authentic Recipes from the Heart of Indochina, by Trieu Thi Choi and Marcell Isaak

3 cloves garlic, finely chopped
1 tablespoon oil
2 tablespoons sliced shallots
2 pickled shallots, sliced
1 small carrot, diced
1 small green bell pepper, diced
1 medium red chili, diced
2 tablespoons sugar
Salt, pepper
1 teaspoon Tomato Sauce
1/4 cup vinegar
1 tablespoon cornstarch
mixed with a teaspoon of water

Sauté garlic in oil until slightly colored. Add sliced shallots, pickled shallots, carrot, green bell pepper, chili, sugar, and salt and pepper to taste. Keep frying, add Tomato Sauce and vinegar. Bring combination to a boil add cornstarch mixture. Reduce heat stir and simmer for 1 minute.