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.
There should be just enough water that the sugar is all wet with a little extra water around it.
Stir until mixed and sugar dissolved.
In about 10 minutes or so, the sugar will start to turn brown.
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.
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.
I really should try doing a proper caramel sauce for my next meat braise. The caramel sauce already looks delicious by itself! ;)
ReplyDeleteJS,
ReplyDeleteHaha. 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. ;)
what does it mean to add water and braise?? how much more water??
ReplyDeleteTania,
ReplyDeleteDepends on the recipe. Usually about another cup or so if you're braising meat.
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.
ReplyDeleteThuhanh,
ReplyDeleteI'm glad to be of help!
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.
ReplyDeleteopps I meant to say blackstrap molassess. Not the normal sweet stuff.
ReplyDeleteVinh,
ReplyDeleteThat sounds good. Just like how I like to use kecap manis. Just need that dark thick color.
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! :)
ReplyDeleteTina,
ReplyDeleteIt is easy! So glad you got over your fear and tried it.
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?
ReplyDeleteJojo,
ReplyDeleteIt 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.