Monday, November 17, 2008

How to Make Nuoc Mau (Vietnamese Caramel Sauce)

Nuoc mau (Vietnamese caramel sauce) is an essential component to many braised dishes. The direct translation is "colored water" and it adds deep color as well as a slightly sweet, deeply rich flavor to a dish. It takes only about 10 minutes to make, yet time and again, I hear how people are afraid to make it. It's just burnt sugar.


How to Make (Nuoc Mau) Vietnamese Caramel Sauce 11


The only tricks are to use a heavy-bottom pot (I'm using my enameled cast iron pot) and to monitor and make sure there's enough liquid to burn the sugar, without scorching it. If it seems too dry, simply add more water and stir again.

Just regular white sugar works best so there's no need to get fancy. After the caramel sauce darkens, add the meats and stir to let the sauce color the meats. Then add water and braise.

How to Make Nuoc Mau (Vietnamese Caramel Sauce)

You'll need:
2 tblsp sugar
1/4 cup water

Heat pot to medium-high and add 2 tblsp sugar to pot with about 1/4 cup water.


How to Make (Nuoc Mau) Vietnamese Caramel Sauce 1


There should be just enough water that the sugar is all wet with a little extra water around it.


How to Make (Nuoc Mau) Vietnamese Caramel Sauce 2


Stir until mixed and sugar dissolved.


How to Make (Nuoc Mau) Vietnamese Caramel Sauce 3


In about 10 minutes or so, the sugar will start to turn brown.


How to Make (Nuoc Mau) Vietnamese Caramel Sauce 4



How to Make (Nuoc Mau) Vietnamese Caramel Sauce 5



How to Make (Nuoc Mau) Vietnamese Caramel Sauce 6



How to Make (Nuoc Mau) Vietnamese Caramel Sauce 7



How to Make (Nuoc Mau) Vietnamese Caramel Sauce 8



How to Make (Nuoc Mau) Vietnamese Caramel Sauce 9



How to Make (Nuoc Mau) Vietnamese Caramel Sauce 10


When it becomes caramelized like the picture below, add the meats and stir to color the meat. A little bit goes a long way, so that 2 tblsp of sugar made enough caramel sauce for a 2- to 5-quart stock pot. Then add water and braise.


How to Make (Nuoc Mau) Vietnamese Caramel Sauce 11


Some of my recipes that use caramel sauce:
Banh Kem Dua (Vietnamese Coconut Flan)
Ca Kho To (Vietnamese Braised Fish in Claypot)
Thit Bo Kho Mang (Vietnamese Braised Beef with Bamboo Shoots)

Thit Heo Kho Dau Hu (Vietnamese Braised Pork with Tofu)
Thit Heo Kho Trung (Vietnamese Braised Pork with Eggs)
Xiu Mai (Vietnamese Meatballs)

*****
1 year ago today, Top Island Seafood Restaurant (Dim Sum) - Alhambra.

13 comments:

  1. I really should try doing a proper caramel sauce for my next meat braise. The caramel sauce already looks delicious by itself! ;)

    ReplyDelete
  2. JS,
    Haha. It's burnt sugar. Tastes like burnt sugar. Now, if I had made real caramel sauce, the candy kind, then I'd think it looks delicious. ;)

    ReplyDelete
  3. what does it mean to add water and braise?? how much more water??

    ReplyDelete
  4. Tania,
    Depends on the recipe. Usually about another cup or so if you're braising meat.

    ReplyDelete
  5. I am a beginner at this whole cooking thing. Thanks for the detailed step by step instructions and for the photos..it helped a lot.

    ReplyDelete
  6. Instead of making this sauce, I have found that molasses makes a great and easy substitute. If you think about it, molasses is just burnt sugar cane juice.

    ReplyDelete
  7. opps I meant to say blackstrap molassess. Not the normal sweet stuff.

    ReplyDelete
  8. Vinh,
    That sounds good. Just like how I like to use kecap manis. Just need that dark thick color.

    ReplyDelete
  9. Thanks for this recipe! I've missed mom's thit kho and tried to wing the recipe. Instead of using water I used oil and the caramel always hardened no matter how quickly I stirred the pork in. I always thought there must have been some secret trick to making Vietnamese caramel sauce but this is sooo easy! Thanks! :)

    ReplyDelete
  10. Tina,
    It is easy! So glad you got over your fear and tried it.

    ReplyDelete
  11. I always have trouble with this... not sure why. The water evaporates and I am left with dry hot sugar. Perhaps I should use more water and less heat?

    ReplyDelete
  12. Jojo,
    It could be the pan too. I have better success with heavier pans. If you have dry hot sugar, just add more water. It just takes a bit of experimenting before finding what works for you.

    ReplyDelete

Thank you for stopping by. I try to respond in a timely manner, but am not always able to do so. If you're awaiting a response, check the post in which the comment is made or click the "Notify me" option.

If you're not a blogger and you'd like to leave a comment, you can do so using your Google/Gmail account.

I welcome questions, discussions, and feedback, but please be mindful that this is my home online. I reserve the right to delete any comment that is anonymous or unknown, rude, promotional, or has a link.

Thank you for reading!