Vietnamese Caramel Fish Sauce - My New Magic Potion | KCRW Good Food
Pinterest If you're going to delve deeply into cooking Vietnamese food, get over your fear of heat and make some caramel sauce! It's not as difficult as you may think. Just get some sugar, water and a saucepan. Once you've mastered it, it will quickly become your stealth ingredient. All you're doing is nearly burning sugar.
Also known as scallions or green onions, spring onions are in fact very young onions, harvested… large piece ginger , cut into matchsticks jin-jer Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel see tip, below. At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer — take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency — add a splash more water if needed.
It's not even sweet. In fact, it's bitter. Its purpose is to color meat to make it more appetizing. Nuoc Mau has only two ingredients: The traditional method of making Nuoc Mau starts off with heating up granulated white sugar by itself or with a bit of oil in a small saucepan until it melts and turns a dark amber color.