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Caramel Sauce (nước hàng/nước màu)

Caramel Sauce (nước hàng/nước màu)

Vietnamese caramel sauce is an essential character of Vietnamese cooking. It has a slightly bitter toffee flavour and is used in many savoury recipes featuring meat or fish, not to add flavours but to give the dish a delectable colour.

Ready in: 20 minutes

Serves: 8

Complexity: very-easy


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3 tbsp white sugar
⅔ cup warm water


Vietnamese caramel sauce, melt white sugar in a nonstick saucepan. Once it has turned an amber colour and starts bubbling, carefully pour warm water into the saucepan and stir. Pour the caramel into a bowl or a jar and leave to cool.
You can make a large batch of caramel sauce and store it at room temperature for future use.