Vietnamese Caramel Sauce (Nước Màu)
This easy and fast caramel sauce is the perfect base to add to Thit Heo Kho (Vietnamese Braised Prok with Egg stew).
Servings: 1 cup
Calories: 186kcal
Equipment
Ingredients
- 4 tbsp sugar
- 1/2 c filtered warm water (or half for a thicker sauce)
Instructions
- This recipe is tailored to cook one batch of my Thịt Kho Recipe, and results in a more watery sauce. If you want a thicker sauce, halve the amount of water. If you want to store a larger amount of this in the fridge also, halve the water and you can easily triple or quadruple this recipe.
- On medium heat, add sugar to your pan. Carefully watch over your pan and stir the sugar evenly to prevent your sugar from burning. The sugar will start to melt and continue cooking as it reaches a caramel color. This process can take up to 8-10 minutes depending on how high hot your stove is. The hotter it is, the faster you have to stir to keep it even.
- When the sugar becomes very dark brown and begins to smoke, you know it's almost done. Keep stirring constantly, until it gets darker maybe 20-40 seconds. Then shut off the heat or remove off the heat immediately and add the warm water to stop the cooking process. Stir until the sugar dissolves.
- Add this sauce to your Thịt Kho or other recipe or let it fully cool, pour into a jar and store in the fridge.
Nutrition
Calories: 186kcal | Carbohydrates: 48g | Sodium: 6mg | Sugar: 48g