Cookbook:Vietnamese Caramel Sauce (Nước Maøu)

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Cookbook | Ingredients | Recipes | Cuisine of Vietnam

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



  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 lightly brown, remove from the heat. Stir in the 1 cup of water/fish sauce. Guard against splattering.
  3. Let cool a little and return the sauce to the stove. Cook on low heat until all the sugar has dissolved.
  4. Let the sauce cool and store in a jar in the refrigerator for future use.