Description
This simple two-ingredient caramel sauce, known as nước màu, is the cornerstone of many Vietnamese braises and stir-fries. It delivers deep amber color and a complex sweet–savory note that elevates dishes from thịt kho tàu (braised pork and eggs) to caramelized fish. Ready in minutes with just sugar and water!
Ingredients
- 4 Tbsp Granulated sugar (White or raw sugar)
- 1/2 cup Filtered warm water (Use 1/4 cup for a thicker more viscous caramel)
Instructions
Melt the Sugar:
- Place the sugar in a dry, heavy-bottomed saucepan over medium heat.
- Let it sit undisturbed until edges begin to liquefy, then gently swirl the pan (do not stir) until fully melted and a deep amber color forms (2–4 minutes).
Add the Water:
- Carefully pour in the warm water (it will steam vigorously).
- Stir immediately with a heatproof spatula to dissolve any crystallized sugar on the sides.
Simmer & Thicken:
- Bring the mixture to a gentle boil, then reduce heat to low.
- Simmer, stirring occasionally, for 5–7 minutes until slightly thickened and syrupy.
Cool & Store:
- Remove from heat and let cool slightly. Use immediately for braises or stir-fries.
- Store cooled caramel sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before use.
Notes
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Thickness Control: Use less water (¼ cup) for a thicker sauce ideal for glazing; use the full ½ cup for a thinner braising liquid.
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Avoid Crystallization: If sugar crystals form on the pan sides, wet the sides with a pastry brush dipped in water to dissolve.
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Flavor Variations: Stir in 1 tsp fish sauce or soy sauce when adding water for a savory depth.
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Application: Perfect for caramelized pork (thịt kho), caramelized fish, or drizzled over grilled meats and vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiments, Sauces
- Cuisine: Asian, Vietnamese
Nutrition
- Calories: 48
