Nuoc Mau Vietnamese Caramel Sauce only has two ingredients and is simple to make. It is used frequently in Vietnamese cooking.
Vietnamese food is just about my favorite food to eat and cook. I love the light sauces and the delicious and complex flavors found in Vietnamese cooking.
This Nuoc Mau Vietnamese Caramel Sauce is used in many different recipes on my blog and in Vietnamese kitchens. It is super easy to make and stores well. You can either make up a batch now for future cooking, or cut the recipe in half and cook with it right now.
One of my favorite uses for this sauce is in my Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad) recipe, which is my favorite Vietnamese meal!
Allow it to simmer for about 15 minutes, constantly whisking.
When the caramel sauce turns a deep brown, add a little hot water to thin the sauce.
It should only be thick enough to coat the back of a spoon.
Set aside to cool.
Store your Nuoc Mau Vietnamese Caramel Sauce in a Ball 16 oz Wide Mouth Mason Jars. Thank you Becky Nguyen, for the photo!
Use your Nuoc Mau Vietnamese Caramel Sauce in my Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad) recipe.
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Ball 16 oz Wide Mouth Mason Jars
- Stainless Steel 3 Quart Saucepan
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Here is the handy printable recipe:
- 1/2 cup White Sugar
- 1 cup Water
- Combine the sugar and water in a small saucepan and bring to a boil over medium heat.
- Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes.
- Have some extra hot water ready on hand.
- Once the sauce reaches the desired color, carefully add 8 to 9 Tablespoons hot water to slow the cooking and thin the sauce.
- If necessary, add more hot water.
- The sauce should only be thick enough to coat the back of a spoon.
- Set aside to cool.