Cookbook:Vietnamese Caramel Sauce (Nước Maøu)

| Cuisine of Vietnam

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

Procedure

 * 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.