Vietnamese Caramel Sauce Recipes
VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)
This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.
Provided by angelcakes
Categories Catfish
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
- Remove pan from heat and stir the fish sauce into the caramel.
- It will smoke slightly.
- Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
- Stir in the shallots, chili and ginger.
- Add the fish in the caramel sauce and sprinkle with black pepper.
- Bring to a boil.
- Reduce the heat to low and cover the pan.
- Simmer for 30-45 minutes, turning the fish occasionally and carefully.
- Serve with rice.
Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2
VIETNAMESE CARAMEL CHICKEN
Asian-style chicken with steamed rice.
Provided by Dan Wentzel
Categories World Cuisine Recipes Asian Vietnamese
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
- Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
- Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
- Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g
21 SIMPLE VIETNAMESE RECIPE COLLECTION
Looking for Vietnamese recipes to create a feast for the family? From the popular street food, banh mi to the nutrient-dense spring rolls, treat yourself to a taste of Vietnam!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese dish in 30 minutes or less!
Nutrition Facts :
More about "vietnamese caramel sauce recipes"
VIETNAMESE CARAMEL SAUCE RECIPE VIDEO - VIET WORLD KITCHEN
From vietworldkitchen.com
5/5 (5)
- Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan. In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring.
- Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don’t worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
- Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in—think the color of Pinot Noir—let the sugar cook a few seconds longer to a color between Cabernet and black coffee.
- Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact. Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar. Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.
VIETNAMESE-STYLE CARAMEL SHRIMP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, VietnameseTotal Time 30 minsCategory DinnerCalories 219 per serving
- Combine the fish sauce, dark brown sugar, crushed red pepper flakes and water in a medium bowl and whisk until brown sugar is dissolved.
- Heat the vegetable oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook a few minutes more. Do not brown.
- Turn the heat up to medium-high and add the shrimp. Cook, stirring frequently, until the shrimp are just barely pink and still translucent in spots, a few minutes. Add the fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through, a few minutes more. (Note: the sauce will be thin.) Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.
VIETNAMESE CARAMEL SAUCE RECIPE (NướC MàU) - HUNGRY HUY
From hungryhuy.com
5/5 (6)Total Time 12 minsCategory Dipping SaucesCalories 186 per serving
- This recipe is tailored to cook one batch of my Thịt Kho Recipe, and results in a more watery sauce. If you want a thicker sauce, halve the amount of water. If you want to store a larger amount of this in the fridge also, halve the water and you can easily triple or quadruple this recipe.
- On medium heat, add sugar to your pan. Carefully watch over your pan and stir the sugar evenly to prevent your sugar from burning. The sugar will start to melt and continue cooking as it reaches a caramel color. This process can take up to 8-10 minutes depending on how high hot your stove is. The hotter it is, the faster you have to stir to keep it even.
- When the sugar becomes very dark brown and begins to smoke, you know it's almost done. Keep stirring constantly, until it gets darker maybe 20-40 seconds. Then shut off the heat or remove off the heat immediately and add the warm water to stop the cooking process. Stir until the sugar dissolves.
- Add this sauce to your Thịt Kho or other recipe or let it fully cool, pour into a jar and store in the fridge.
VIETNAMESE CARAMEL SAUCE - A FAMILY FEAST®
From afamilyfeast.com
Reviews 8Estimated Reading Time 4 minsServings 1Total Time 20 mins
- Heat a tea kettle or small pan with water. You will be using ½ cup of this hot water later in the recipe. Keep this hot water on the back burner of your stove.
- Also have a pan of ice cold water nearby with ice cubes. (This will be used if the sauce starts to turn too dark and you need to cool the pan off a bit before continuing.)
- In a stainless steel sauce pan (do not use a nonstick pan) mix all of the sugar and ¼ cup of tap water and bring to a boil stirring just to combine, then turn heat down to a simmer. Once it starts to boil, DO NOT STIR this mixture at all. It must not be touched for the full cooking time. (We learned this the hard way; three times!) If you stir, it will not caramelize so just let it sit. Set the timer for ten minutes and keep your eyes on it. It will start to turn amber in color. If it looks like it is turning too dark on one side and not the other, just swirl the pan a bit but again do not let anything touch the mixture. If sugar crystals form on the inside of the pan, you can brush them down with a wet pastry brush but again, do not let the brush touch or disturb the mixture.
- As the sauce begins to turn brown – at this point you need to watch it VERY closely! Over the next five minutes or so it will turn darker and darker until finally it is dark amber in color (almost to the point of burning, but pull it from the heat just before it gets too dark) and a syrupy consistency. If it turns too brown too quickly, set the saucepan in the pan with the ice bath to cool then back on burner to finish.
VIET CARAMEL SAUCE RECIPE (NUOC MAU) - VIET WORLD KITCHEN
From vietworldkitchen.com
Estimated Reading Time 4 mins
NUOC MAU VIETNAMESE CARAMEL SAUCE - THIS OLD GAL
From thisoldgal.com
Reviews 1Category Cooking SauceCuisine VietnameseTotal Time 21 mins
- Once the sauce reaches the desired color, carefully add 8 to 9 Tablespoons hot water to slow the cooking and thin the sauce.
VIETNAMESE SHRIMP IN COCONUT CARAMEL SAUCE RECIPE - PUREWOW
From purewow.com
3.6/5 (46)Total Time 50 minsServings 4Calories 328 per serving
- Make the Caramel: Fill a large bowl with water. In a small, heavy-bottomed saucepan, combine the sugar, vinegar and 2 tablespoons water. Set over medium heat and cook, stirring frequently, until the sugar has nearly or fully dissolved.
- Stop stirring and let the syrup bubble vigorously until it takes on the shade of light tea, 5 to 6 minutes. Cook until it is the color of dark tea, about 2 minutes. Cook, frequently picking up the saucepan and swirling the syrup, until a dark reddish cast sets in?the color of pinot noir?1 to 2 minutes. Remove from the heat and place the pan in the bowl of water to stop the cooking.
- Leaving the pan in the water, pour ¼ cup water into the hot caramel. The sugar will seize up, which is OK. When the dramatic bubbling reaction stops, return the pan to medium-high heat and cook briefly, stirring to loosen and dissolve the sugar.
- Make the Shrimp: ?In a medium bowl, mix 1 tablespoon of the caramel with the coconut water, sugar and fish sauce. Taste and add up to 1½ teaspoons of additional sugar or fish sauce to make sure it's pleasantly salty-sweet. Set aside.
VIETNAMESE LEMONGRASS CHICKEN WITH CARAMEL SAUCE RECIPE ...
From foodandwine.com
Servings 4
- In a small saucepan, combine 1/2 cup of the water with the sugar and bring to a boil over high heat. Boil without stirring until an amber caramel syrup forms, 6 to 8 minutes. Remove from the heat and carefully pour in the remaining 1/2 cup of water. Boil until the caramel is syrupy, about 4 minutes longer. Swirl in the lemon juice. Transfer the caramel sauce to a medium bowl.
- In a bowl, mix 2 tablespoons of the fish sauce with the cornstarch and pepper; add the chicken and stir to coat.
- In a wok, heat 2 tablespoons of the oil until smoking. Add the lemongrass, onion, garlic and ginger and stir-fry over high heat until the garlic is golden, about 2 minutes. Add the remaining 1 tablespoon of oil. Add the chicken and stir-fry until the chicken turns white, about 3 minutes. Add the carrot, the remaining 2 tablespoons of fish sauce, the cayenne and 3 tablespoons of the caramel sauce and cook over moderate heat, stirring, until the chicken is glazed, about 4 minutes. Stir in the broth, simmer for 30 seconds and serve.
VIETNAMESE CARAMEL CHICKEN - RASA MALAYSIA
From rasamalaysia.com
4.4/5 (51)Total Time 20 minsCategory Vietnamese RecipesCalories 444 per serving
- Marinate the chicken with the Marinade ingredients for 10 minutes. Mix all the ingredients in the Caramel Sauce in a bowl, set aside.
- Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 tablespoon oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out.
- Add the remaining oil into the skillet and add the garlic. Add the chicken into the pan and follow by the Caramel Sauce mixture.
- Lower the heat to simmer and continue to cook until the caramel sauce reduces and becomes amber in color. Make sure you turn the chicken a couple of times during cooking.
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