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Vietnamese Caramel Sauce (Nước Maøu)

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

Source and licence

"Vietnamese Caramel Sauce (Nước Maøu)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Vietnamese_Caramel_Sauce_(N%C6%B0%E1%BB%9Bc_Ma%C3%B8u), revision 4587152), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Vietnamese_Caramel_Sauce_(N%C6%B0%E1%BB%9Bc_Ma%C3%B8u)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4587152

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Vietnam. Associated with Vietnam by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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 light brown, remove from the heat.
  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.
  5. Let the sauce cool and store in a jar in the refrigerator for future use.