Vietnamese Caramel Sauce
Makes about 4 cups
Adapted from “Vietnamese Home Cooking,” by Charles Phan.
- 2 pounds light brown palm sugar, chopped into pieces
- 2 1/2 cups fish sauce
Instructions: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.