Vietnamese Caramel Sauce Recipe (Nước Màu)

Making delicious and authentic Vietnamese dishes won't be a challenge anymore once you've mastered this Vietnamese caramel sauce recipe. Let's give it a go!

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Course: Sauce

Cuisine: Vietnamese

Prep Time: 1

Cook Time: 9

Total Time: 10

Servings: servings

Calories: 196kcal

Ingredients

▢ 1.1 pounds (500 grams) of white sugar
▢ 0.83 cup (200 milliliters) of coconut water

Instructions

Use a knife or scissors to pierce the "eye" on top of the coconut and drain out its water.
Add sugar to a heated pan over medium heat.
When the sugar begins to melt, use a wooden spoon to spread the sugar to avoid clumping.
Once the sugar has melted, gently shake the pan in a circular motion.
From this point onward, do not stir the sugar with the spoon, as doing so will cause it to solidify.
When the sugar turns to a darker brown, reduce the heat to low.
Once the sugar comes to a rapid simmer and starts bubbling, gently shake the pan in a circular motion.
Turn off the heat.
Keep on shaking the pan gently to cool the sugar.
Add the coconut water spoon by spoon to the perimeter of the pan to prevent splattering.
Place the pan back onto the stovetop over low heat and gradually add in all of the coconut water.
Cook for about 1 minute. Gently stir the mixture.
Remove from heat, and allow the sauce to cool completely.
Transfer it to a glass jar.

Video

Notes

The total time is enough for you to make about 10 servings of Nuoc Mau.
A good batch of Vietnamese caramel sauce should be shiny, slightly viscous, and have a beautiful brown-red color.
Follow the instructions carefully and pay close attention to the heat, especially when the sugar starts to boil and change color.
Your Nuoc Mau should last for about 3 to 6 months when stored in a glass jar at a cool temperature.

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