Vietnamese Caramel Sauce Food

VIETNAMESE CARAMEL CHICKEN

Steps:

• Dump the palm sugar in a small saucepan over medium-low heat and wait until the sugar sorta melts, which can take anywhere from 5 to 25 minutes. (If substituting light brown sugar for the palm sugar, you'll need to add a tablespoon or two cold water to the sugar before you place it over the heat and stir almost constantly as it melts.) Palm sugar is still a touch grainy even when it melts and that's okay. It may smoke ever so slightly, and that's okay. If the sugar appears to seize or scorch, though, lower the heat and go ahead and stir it.
• Meanwhile, measure your fish sauce and have it at the ready.
• When the sugar melts, turn off the heat under the sugar and slowly and carefully stir in the fish sauce, taking care as it may bubble and spatter. If the sugar seizes into clumps, simply return the pan to low heat and stir until everything melts once again. Let cool. The caramel sauce will thicken as it cools. Store in an airtight container for up to 1 month.
• Cut the chicken thighs into bite-size pieces.
• In a 10-inch claypot or sauté pan over medium heat, heat the oil. Add the ginger and shallots and sauté until softened, about 2 minutes. Increase the heat to medium-high and add the chiles, chicken, and 1/4 cup caramel sauce. Bring to a boil, then turn the heat down and simmer, uncovered, stirring or turning the chicken occasionally, until the chicken is cooked through and the sauce is bubbling, a shade darker, and thicker and stickier, 10 to 20 minutes. Garnish with cilantro and gobs of black pepper. Serve immediately with steamed rice.

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.

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.

VIETNAMESE CARAMEL CHICKEN

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.

VIETNAMESE STYLE CARAMEL CHICKEN WINGS

Steps:

• Simmer the water and sugar in a sauce pan over medium heat until it turns a deep amber, about 10-15 minutes.
• Mix the fish sauce, lime juice, chili sauce, and garlic and carefully add it to the pan, then heat until the caramel dissolves.
• Marinate the chicken wings in the sauce for 30 minutes to overnight.
• Place the chicken wings on a rack, on a foil lined baking sheet and bake in a preheated 400F/200C oven until golden brown and crispy, about 25-30 minutes.
• Meanwhile place the marinade in a sauce pan and simmer over medium heat to thicken, about 7-10 minutes.
• Toss the wings in the caramel sauce and enjoy.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Heat brown sugar and water in a large skillet over medium-high heat. Whisk constantly until mixture starts to thicken slightly and bubble, 1-2 minutes.
• Stir in coconut milk, fish sauce, rice vinegar, garlic and jalapeño.
• Add in chicken skin side down and simmer for 25 minutes over medium heat. (If the sauce is getting too brown turn down the heat)
• Flip chicken and cook for an additional 15-20 minutes.
• Turn chicken once more so it is skin side down. Cook for a 1-2 more minutes to brown the skin and remove from the heat.
• Serve immediately with green onions for garnish if desired.

21 SIMPLE VIETNAMESE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Vietnamese dish in 30 minutes or less!

25+ EASY VIETNAMESE RECIPES (+VIETNAMESE CARAMEL SAUCE)

Steps:

• Melt the brown sugar clumps for 15 minutes on low heat, just until it caramelizes.
• Once the sugar turns dark brown, pour the water into the saucepan and slowly stir to combine.
• Store in the fridge in a jar.

CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)

Steps:

• In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
• In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.

CA KHO RECIPE: VIETNAMESE BRAISED SALMON IN CARAMEL SAUCE

Steps:

• Ask your fishmonger to clean and prep 4 salmon steaks. Make sure they still have the skin on. Rinse thoroughly under running water. Place them in a deep dish. Barely cover with water and add lime juice. Mix well and let stand for about 5 minutes.
• Discard the water. Pat dry using paper towels. Sprinkle with red chili powder. Drizzle with a little oil. Marinate the fish for no more than 30 minutes.
• Use a wok with its matching lid. Add 3 tablespoons of canola oil. Once the oil is hot, add the onions. Cook the finely chopped onion for about 8 minutes until soft and nicely golden. Leaving as much oil as possible in the pan, transfer to a platter. Set aside.
• Pat the fish dry one more time. Using a brush, lightly coat the fish steaks with oil. In the same pan, add the minced garlic and cook until golden. Add the ginger and cook for 1-2 minutes until fragrant. Place the fish steaks. Pan-sear for a minute; flip the fish and sear the other side for an additional minute. Transfer the fish to a platter. Set aside. Wipe out the wok.
• Add the granulated sugar to the wok and continuously stir until it heats evenly and becomes an amber, dark-ish syrup. As soon as the color is reached, stop the cooking process with ½ cup warm water and the fish sauce, stirring constantly.
• Add the salmon to the caramel. Add the fried onions, red chiles, green onions and mint. Add water, just enough to barely cover the fish. Bring to a boil, then lower to a gentle simmer for about 15 minutes, depending on the size of the fish. Keep stirring every now and then (delicately flipping the fish occasionally and adding more sugar juice as it evaporates). Be careful; it's very delicate and flaky. Season with salt.
• Check the doneness of the fish (add another ½ cup of water and cook a bit longer if not fully cooked). The caramel-colored gravy should be thin. Season with salt and black pepper. Cook for an additional 10 minutes over low heat. Check doneness. Transfer to a serving platter.
• Serve with jasmine rice and blanched greens.
• Bon appétit!

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 SAUCE

Steps:

• 1. Chop the light brown palm sugar into pieces. In a heavy bottom pot gently melt the sugar over medium low stirring frequently. It will take about 10 to 15 minutes.
• 2. When the sugar is lump free and completely melted and just beginning to boil remove it from the heat. Very slowly add the fish sauce whisking continuously. Careful it will bubble furiously.
• 3. Let it cool and you can store it in an airtight container at room temp for 3 months.

QUICK VIETNAMESE FISH IN CARAMEL SAUCE

Steps:

• Combine soy sauce, brown sugar and fish sauce, set aside.
• Heat 1 tablespoons oil in skillet over high heat. When hot, cook fish skin side down 2 minutes, or until lightly browned. Turn and cook one minute, then remove from skillet.
• Reduce heat to medium and add remaining 1/2 Tbsp oil. Add onion, cook 2 minutes or until wilted and just beginning to brown. Add garlic, cook one minute. Add soy sauce mixture, stir well. Return fish to skillet and cook 2-3 minutes, or until sauce is dark and syrupy. Top with lime juice and black pepper.
• Serve with steamed rice and vegetables (sauteed greens are good here!).

VIETNAMESE CARAMEL GINGER CHICKEN RECIPE (GA KHO GUNG)

Steps:

• Process.
• Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
• Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
• Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
• Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
• To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
• If you wanna see more recipes of Vietnamese, feel free to follow my website at http://www.vietnamesefood.com.vn.