NO PHOTO
Vietnam / Sauces & condiments
Wikibooks
Vietnamese Caramel Sauce (Nước Maøu)
Vietnamese caramel sauce/syrup is a common ingredient in clay pot recipes.
Ingredients
ScaleNo serving count in the source — scale by factor
- white granulated sugar, white1/2 cup
- water or fish sauce, or fish sauce1/4 cup
- water or fish sauce, or fish sauce1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine sugar and the ¼ cup water/fish sauce in a small saucepan over low heat.
Swirl the pan frequently to avoid burning. When the sugar turns light brown, remove from the heat.
Stir in the 1 cup of water/fish sauce. Guard against splattering.
Let cool a little and return the sauce to the stove. Cook on low heat until all the sugar has dissolved.
Let the sauce cool and store in a jar in the refrigerator for future use.
