Nuoc Mau recipe or caramel sauce * is used as colour in many Vietnamese recipes. It’s simple to make! You only need the sugar you want to use and some water.
This recipe is enough to make Thit Kho Trung recipe however, you could easily quadruple or triple this recipe and store it in the refrigerator. The recipe is currently designed to be more fluid to be suitable for Thit Kho.
If you’d like your dish for a more intense and concentrated dish, just reduce your water consumption used in this recipe.
Ingredients
- 4 teaspoons sugar (enough to meet Thit plough recipe)
- 1/2 cup of water that is warm (you can replace water with coconut water )
- Silicone spatula made of silicone (I love that it’s non-stick however, you can use any you want, really. Make sure you don’t scratch the pan.)
How do you prepare that caramel sauce
1. In the pan, add sugar with 50% heat. 50percent is the minimum temperature needed to regulate the process however we’ll jump into the caramel stage quickly, so be sure to keep your eyes off of the pan.
2. Make sure to stir it constantly so that it is evenly heated. The sugar will begin to form clumps.
3. We’re not quite sufficient darkness yet! It will begin to take on the look of caramel however we would like it to be slightly darker. To make Thit Kho Tau (Vietnamese Braised Pork with Egg) we will add this to a pot with around 1-2 quarts of liquid which will cause the color to be less intense.
If you’re using an electric stove similar to mine then you can take the skillet off the flame to reduce the cooking process, and keep stirring until the desired level of darkness. If not, simply turn the heating down until the very final.
4. If it becomes darker than caramel or begins to smoke then you’re close to being finished. Pour the hot water over the sugar to stop the cooking process. Stir until the sugar is completely dissolving.
5. If you’re cooking a meal, you can include the caramel sauce in immediately. However, in the event that you’d like to make more and store in the fridge, allow it cool prior to transferring.
The caramel sauce’s appearance when it is completely dissolved and cools down.
What is caramel cooking sauce?
The cooking condiment Caramel is delicious and thick sauce you can use to spice up dishes, such as Thit kho as a base. It also gives a lovely brown color to stewed meals.
What is the reason my caramel sauce is too bitter?
After you’ve added the sugar in a hot pan, be on the lookout and periodically stir the sauce. If you cook the sugar too long it could be burned and create an unpleasant nuoc mau recipe.
What would caramel look like?
The sugar should be cooked until it turns a dark caramel hue. Once it begins to smoke it is time to add hot water, and mix. It should be dark copper hue.
See more popular Vietnamese spice: Fish sauce (Nuoc mam)
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