Nuoc Mau (Vietnamese Caramel Sauce)

By: Megan•Posted: 18/08/2026 •Updated: 18/08/2026

This post may contain affiliate links, please see our privacy policy for details

Cook 20

Total 20

Learn how to make homemade nuoc mau, a deep amber caramel sauce used in Vietnamese home cooking. It’s so easy to make with only sugar and water!

Jump to Recipe Pin Recipe

This post may contain affiliate links, please see our privacy policy for details

Jump to Recipe Pin Recipe

Nuoc mau, or Vietnamese caramel sauce, is not your typical sweet caramel sauce. It’s a deep, amber-colored caramel made by basically caramelizing sugar and water. It’s not exactly a caramel sauce for desserts, but it adds a rich, caramelized color and a complex flavor profile to Vietnamese kho recipes.

I use this Vietnamese caramel sauce in my thit kho (Vietnamese braised pork ribs with eggs) and ca kho to (Vietnamese braised fish) recipes. It’s really easy to make in advance and store in the refrigerator for up to 3 months.

What is Nuoc Mau?
Ingredients
How to Make
Expert Tips
Storage Instructions
FAQ
Recipe

What is Nuoc Mau?

Nuoc mau is a Vietnamese caramel sauce that translates to “colored water.” It is used in Vietnamese braising dishes such as ca kho to and thit kho. It is not used to sweeten food, but to create a beautiful dark brown color and caramelized depth in savory dishes.

All you need to make it is granulated sugar and water. It is made by melting sugar until it reaches a dark reddish-brown, glossy color, then adding warm water until it has a thick, sticky, syrupy texture. It has a subtle, toasty, bittersweet caramel color.

Ingredients

You can find all the ingredients for this nuoc mau recipe at your local grocery market. Full measurements and links to everything I used are in the recipe card below.

Granulated Sugar: what creates the dark Vietnamese caramel sauce.
Water: to thin out the caramel and make it into a sauce.

How to Make

Here are the step-by-step instructions for how to make this nuoc mau recipe.

Heat the sugar in a small pot over medium heat.

When the sugar turns to a golden amber brown, periodically lift the pot and swirl the caramel around until it reaches a dark mahogany brown.

Once the sugar turns to a deep amber brown, remove from heat and slowly add the warmed water while mixing. Mix until the Vietnamese caramel sauce is smooth.

Expert Tips

Use a light-colored pot: this will make it much easier to see changes in the caramel color.
Swirl, don’t stir. When the sugar melts, swirl the pan to encourage even coloring. Stirring could cause crystallization.
Watch the pot closely: the sugar can go from caramelized to really burnt quickly. Also, keep in mind that the sugar will continue to darken even after you remove it from the heat.
Be careful when adding water. The water will bubble and steam quite aggressively when you add it. Add a little bit at a time at first to prevent excess splattering.
Use warm water. Using warm water will reduce splattering.

Storage Instructions

You can store your cooled-to-room-temperature nuoc mau in an airtight container in the refrigerator for up to 3 months. If the Vietnamese caramel sauce gets too firm in the refrigerator, bring it to room temperature, and it should soften. I do not recommend freezing.

FAQ

Is nuoc mau supposed to be bitter?

Yes. Since it is cooked until it reaches a deep brown coloring, the flavor is bittersweet. However, it shouldn’t taste completely burnt or harsh.

Why is my Vietnamese caramel sauce too light?

It is because you did not melt the sugar long enough before adding the water. You need to wait until the sugar turns into a deep brown coloring.

Why is my caramel hard?

If your caramel hardens, return the saucepan to low heat until dissolved, then add a touch more water.

Additional Condiment Recipes to Try

Recipe