Vietnamese Caramel Sauce

Vietnamese Caramel Sauce

Deep amber sugar simmered with fish sauce for a bittersweet, savory base.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

This nuoc mau builds the backbone of braised dishes like ca kho to and thit kho, balancing scorched sugar with salty fish sauce and warm spice. The sugar is cooked past caramel into a darker, slightly bitter stage that gives braises their characteristic reddish-brown color and rounded depth. Once cooled, it keeps well and can be spooned straight into simmering pots.

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water, divided
  • 1/4 cup fish sauce
  • 1/4 cup warm water
  • 1 tablespoon shallot, minced

Method

  1. In a 6-quart saucepan, combine the sugar and 2 tablespoons of the water. Set over medium heat without stirring.

  2. Cook, swirling the pan occasionally but not stirring, until the sugar melts and turns a deep amber-brown, 8 to 10 minutes.

  3. Continue cooking until the caramel darkens further to a deep mahogany color and just begins to smoke slightly, about 1 to 2 minutes more.

  4. Remove the pan from heat and immediately add the remaining 2 tablespoons water, standing back as it will bubble and sputter vigorously.

  5. Stir in the fish sauce, warm water, and minced shallot, and return the pan to low heat.

  6. Simmer over low heat, stirring, until the mixture is smooth and slightly thickened, about 3 minutes.

  7. Remove from heat and let cool completely to room temperature before transferring to a jar; the sauce will thicken further as it cools.

  8. Store in an airtight jar at room temperature or refrigerated for up to 2 months, spooning out as needed for braises.

Rate this recipe

★ 4.0 (1)

Vietnamese Caramel Sauce

This nuoc mau builds the backbone of braised dishes like ca kho to and thit kho, balancing scorched sugar with salty fish sauce and warm spice. The sugar is cooked past caramel into a darker, slightly bitter stage that gives braises their characteristic reddish-brown color and rounded depth. Once cooled, it keeps well and can be spooned straight into simmering pots.

25 min 16 oz 45 cal

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water, divided
  • 1/4 cup fish sauce
  • 1/4 cup warm water
  • 1 tablespoon shallot, minced

Method

  1. 1

    In a 6-quart saucepan, combine the sugar and 2 tablespoons of the water. Set over medium heat without stirring.

  2. 2

    Cook, swirling the pan occasionally but not stirring, until the sugar melts and turns a deep amber-brown, 8 to 10 minutes.

  3. 3

    Continue cooking until the caramel darkens further to a deep mahogany color and just begins to smoke slightly, about 1 to 2 minutes more.

  4. 4

    Remove the pan from heat and immediately add the remaining 2 tablespoons water, standing back as it will bubble and sputter vigorously.

  5. 5

    Stir in the fish sauce, warm water, and minced shallot, and return the pan to low heat.

  6. 6

    Simmer over low heat, stirring, until the mixture is smooth and slightly thickened, about 3 minutes.

  7. 7

    Remove from heat and let cool completely to room temperature before transferring to a jar; the sauce will thicken further as it cools.

  8. 8

    Store in an airtight jar at room temperature or refrigerated for up to 2 months, spooning out as needed for braises.