Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. _Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Pham and Vietnamese cuisine, click here.
This recipe originally accompanied Mom's Catfish in Claypot.
Somewhere along the way, the forefathers and foremothers of Vietnamese cuisine decided that a bottle of fish sauce and a jar of caramel sauce were indispensable in the kitchen. Caramel sauce is indeed handy. A little spoonful gives our stews, ragouts, and even grilled dishes a nice color, as well as adding a slightly nutty sweetness. Consider setting aside a small jar for spontaneous use. Molasses and other store-bought versions are not good substitutes._
Recipe information
Yield
Makes about 2/3 cup
Ingredients
Preparation
Combine the sugar and the 3/4 cup water in a small saucepan and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Stir continuously with a spoon or wire whisk. Have the 1 cup boiling water ready on a back burner. When the caramel sauce begins to bubble and turn very dark brown, move the pan to a cool burner. Stirring continuously, drizzle in only enough boiling water to slightly thin out the syrup 1 to 2 tablespoons. (This will ensure that the sauce doesn't become too thick later.) Let the sauce cool before transferring to a jar with a tight-fitting lid.
