Vietnamese Caramel Sauce (Nước Maøu)
Vietnamese caramel sauce/syrup is a common ingredient in clay pot recipes.
Ingredients
- ½ cup white granulated sugar
- ¼ cup water or fish sauce
- 1 cup water or fish sauce
Ingredients for 14 servings (395 g) · the original recipe
Method
- 1
Combine sugar and the ¼ cup water/fish sauce in a small saucepan over low heat.
Stovetop - 2
Swirl the pan frequently to avoid burning. When the sugar turns light brown, remove from the heat.
Stovetop - 3
Stir in the 1 cup of water/fish sauce. Guard against splattering.
- 4
Let cool a little and return the sauce to the stove. Cook on low heat until all the sugar has dissolved.
Stovetop - 5
Let the sauce cool and store in a jar in the refrigerator for future use.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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