Nuoc Mau (Vietnamese Caramel Sauce)

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

Course Sauce

Cuisine Vietnamese

Keyword nuoc mau, nuoc mau recipe, Vietnamese caramel

Cook Time 20

Total Time 20

Servings servings

Calories 193kcal

Author Megan

Equipment

Small Saucepan

Ingredients

200 g sugar about 1 cup
80 ml water about 1/3 cup, warmed

Instructions

Add the sugar. Heat the sugar in a small pot over medium heat.
Watch and melt the sugar. As the sugar melts, it will slowly turn golden amber. When the sugar turns to a golden amber brown, periodically lift the pot and swirl the caramel around. Do not mix the sugar with a spatula; this will cause crystallization. This will take about 15-20 minutes, depending on your heat setting.
Slowly add water. Once the sugar turns to a rich amber brown, and before it starts to burn, remove from heat and slowly add the warmed water while mixing. Be careful; it will bubble and splatter. Mix until fully combined, about 2 minutes, or until the caramel is smooth.
Store. Let the Vietnamese caramel sauce cool completely before placing it in an airtight container in the refrigerator. Or use it directly with your thit kho trung or ca kho to.

Notes

See the Expert Tips section for more guidance.

Nutrition