Vietnamese Caramel Sauce
About ¾ cup This rich, savory caramel may be used as a last-minute glaze for grilled skewers of meat, tofu, and poultry or added in small amounts to sauces and braised dishes for extra depth of flavor.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup sugar
- ⅓ cup water
- ½ cup fish sauce or ¼ cup fish sauce and ¼ cup water
Let's Cook
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Step 1.
Combine in a small saucepan: 1 cup sugar; ⅓ cup water
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Step 2.
Set over medium heat and stir until the sugar has dissolved. Increase the heat to medium-high and bring to a boil (do not stir once the mixture is boiling). Simmer until the mixture is amber colored, or has reached 375°F on a thermometer. Take the pan off the heat and, being careful of splatters, add: ½ cup fish sauce or ¼ cup fish sauce and ¼ cup water
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Step 3.
After the mixture has stopped foaming vigorously, stir until it is smooth. Once cool, skim off any remaining foam. Use immediately, or store refrigerated in a covered container for up to 6 months.