Tukuk-OS

🍲 Vietnamese Caramel Sauce (Nước Maøu)

Vietnamese · 3 ingredients · 5 steps

Advertisement

Vietnamese caramel sauce/syrup is a common ingredient in clay pot recipes.

3

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

  • ½ cup white granulated sugar
  • ¼ cup water or fish sauce
  • 1 cup water or fish sauce

Method

  1. Combine sugar and the ¼ cup water/fish sauce in a small saucepan over low heat.
  2. Swirl the pan frequently to avoid burning. When the sugar turns light brown, remove from the heat.
  3. Stir in the 1 cup of water/fish sauce. Guard against splattering.
  4. Let cool a little and return the sauce to the stove. Cook on low heat until all the sugar has dissolved.
  5. Let the sauce cool and store in a jar in the refrigerator for future use.
Where this came from. Adapted from Vietnamese Caramel Sauce (Nước Maøu) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

More Vietnamese

Bánh MìBánh ChưngBò bíaCanh Chua (Vietnamese Hot and Sour Soup)Cao lầu (Vietnamese Pork Noodles with Greens)Egg Soda

Part of the Vietnamese shelf · all shelves

Advertisement
Advertisement