Vietnamese Caramel Sauce (Nước Màu)
Vietnamese caramel sauce is a simple burnt-sugar syrup that gives clay pot dishes their deep amber color and a gentle bittersweet edge. You make it in one small saucepan from plain sugar and a liquid, and you choose water for a clean caramel or fish sauce for a saltier, savory one. A jar keeps in the refrigerator, so one batch is ready for many braises.
Instructions
Put the sugar and the ¼ cup of water or fish sauce in a small saucepan over low heat.
Swirl the pan often so the sugar cooks evenly and does not burn. When the syrup turns light brown, take the pan off the heat.
Stir in the 1 cup of water or fish sauce. Stand back as you pour, because the hot caramel will spit and splatter.
Let the mixture cool a little, then put the pan back on the stove over low heat. Cook until all the sugar has dissolved and the sauce is smooth.
Let the sauce cool completely, then pour it into a jar and keep it in the refrigerator until you need it.
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