The Japanese version of this is the eel sauce that you may be more familiar with. The Japanese version, called “unagi no tare”, kabayaki sauce, or nitsume sauce (sweet eel sauce), is made with dashi (a Japanese version of fish sauce, sort of) and sugar at its core, just like the Vietnamese version.
It’s also similar to the “oyster sauce” used like ketchup across Asia.
Wings were one of the contributing factors when I became vegetarian. I got a takeout container of wings from the Vietnamese place next door to my office, and I was using the empty container to discard the bones. I was distractingly nibbling on the last wing, and when I looked into the container, it was packed full of little bird elbows. It creeped me out and made me sad at the same time. That was the last time I ever ate wings.
@ahacksaw They make vegetarian “chik’n” wings (boneless, of course). There is an entire industry in making plants taste just like meat, with none of the guilt or negative environmental impacts of the large-scale industrialized meat production factories we have today.
I still consume the real deal, but I also try to choose plant-based alternatives where I can for the environmental reasons. The planet just can’t support humans with a mostly carnivore diet.
@unksol I’m not vegan. And apparently at one time I liked wings addy least enough to buy them for lunch. (I say “apparently” because this was in 1987, so my memories of my lunch preferences are a bit hazy.) Seeing all those bones in a little box added to my increasing unease about eating animals.