25 Easy Vietnamese Recipes Vietnamese Caramel Sauce Food

VIETNAMESE CARAMEL PORK

Steps:

• Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
• Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
• Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
• At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
• Stir and the pork will brown and caramelise in the fat.
• Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
• Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.

SHRIMP IN COCONUT CARAMEL SAUCE FROM VIETNAMESE FOOD ANY DAY

Steps:

• SHRIMP:.
• Pat the shrimp with paper towels to remove excess moisture, and set aside.
• In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it's pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1½ teaspoons sugar or fish sauce, or both. Set aside.
• In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.
• Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between ⅓ and ½ cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp's natural juices to release, thin out, and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.
• Transfer the shrimp to a shallow bowl or plate and serve.
• About the Caramel Sauce:.
• This key Viet ingredient is simply nearly burnt sugar; it's not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You've likely had caramel sauce in clay-pot (kho) dishes but didn't know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.
• Don't fear the caramelization process. It's not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don't have time to make a batch, use the work-arounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.
• Caramel Sauce Directions:.
• 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.
• Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.

VIETNAMESE CARAMEL TROUT

Steps:

• Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.
• Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice.

VIETNAMESE-STYLE CARAMEL PORK

Steps:

• Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
• Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

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.