VIETNAMESE CARAMEL SAUCE
This sauce is used in many Vietnamese dishes. You can use regular sugar but it can be a little trickier if you do let the sugar get to a caramel color and don't stir it while it's browning. The light brown palm sugar comes in round hard pieces about the size of a cookie but thicker. You can get them at Asian markets.
Provided by barbara lentz
Categories Other Sauces
Time 20m
Number Of Ingredients 2
Steps:
- 1. Chop the light brown palm sugar into pieces. In a heavy bottom pot gently melt the sugar over medium low stirring frequently. It will take about 10 to 15 minutes.
- 2. When the sugar is lump free and completely melted and just beginning to boil remove it from the heat. Very slowly add the fish sauce whisking continuously. Careful it will bubble furiously.
- 3. Let it cool and you can store it in an airtight container at room temp for 3 months.
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