Vietnamese Caramel Sauce

Let's Cook

1. Step 1.

   Combine in a small saucepan: 1 cup sugar; ⅓ cup water

2. Step 2.

   Set over medium heat and stir until the sugar has dissolved. Increase the heat to medium-high and bring to a boil (do not stir once the mixture is boiling). Simmer until the mixture is amber colored, or has reached 375°F on a thermometer. Take the pan off the heat and, being careful of splatters, add: ½ cup fish sauce or ¼ cup fish sauce and ¼ cup water

3. Step 3.

   After the mixture has stopped foaming vigorously, stir until it is smooth. Once cool, skim off any remaining foam. Use immediately, or store refrigerated in a covered container for up to 6 months.