Cookbook:Vietnamese Caramel Sauce (Nước Maøu)
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Vietnamese caramel sauce/caramel syrup is a common ingredient in clay pot recipes.
- Combine sugar and the ¼ cup water/fish sauce in a small saucepan over low heat.
- 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.
- Let cool a little and return the sauce to the stove. Cook on low heat until all the sugar has dissolved.
- Let the sauce cool and store in a jar in the refrigerator for future use.