This Vietnamese caramel sauce recipe (nước màu) is the secret ingredient to adding an authentic Vietnamese touch to your dishes. With its prominent sweet flavor, the sauce brings balance to many savory braises, stir-fries, and marinades and adds an eye-catching color.
In today’s post, let’s learn how to make this delicious Vietnamese sauce from scratch with easy-to-follow instructions and handy tips. If you’re ready to discover the versatility of nước màu and unlock a new level of understanding of Vietnamese cuisine, let’s dive right in!
Nước Màu – A Magic Caramel Sauce
Vietnamese caramel sauce, or nước màu, is a sweet and reddish sauce that appears in many stir-fried, braised, and grilled recipes. The Vietnamese make this unique sauce by cooking sugar until it turns into a deep, rich caramel color and then adding coconut water to create a thick, flavorful liquid.
This versatile sauce works great as a taste enhancer, creating dishes that have a balanced sweet and savory flavor. In addition, nước màu can also get rid of the pungent odors from fish and meat, making it an ideal ingredient to add to marinades.
Moreover, the sauce will lend a beautiful color to your dishes and remarkably increase their visual appeal. Imagine a pot of Cá Kho Tộ (Vietnamese Caramelized & Braised Catfish) without nước màu. Wouldn’t it look pale and unappetizing?
Likewise, many other traditional Vietnamese stir-fries and braises won’t look and taste the same without this condiment. So if you’re a fan of Vietnamese recipes and want to create the most authentic version of these dishes at home, nước màu is a must-have.
Nước Màu Making Tools: Less Than What You Think
Making Vietnamese caramel sauce requires only a few simple tools that I’m quite sure you’ve already had in your kitchen.
Nước Màu Ingredients: Behind The Visual Appeal
As mentioned above, nước màu only consists of two main ingredients: sugar and coconut water.
Nước Màu Directions: Simple But Sophisticated
Here comes the fun part! Now that you’ve gathered all the needed tools and ingredients, let’s start cooking.
Step 1: Prepare The Ingredients
Use a knife or scissors to pierce the “eye” on top of the coconut. Drain out about ⅚ cup (200 milliliters) of coconut water.
Skip this step if you use canned coconut water.
Step 2: Melt The Sugar
Add 1.1 pounds of sugar to a heated pan over medium heat. Wait for the sugar to melt.
When the sugar begins to melt, use a wooden spoon to spread the sugar to avoid clumping.
Once the sugar has melted, gently shake the pan in a circular motion to help the sugar dissolve completely.
From this point onward, do not stir the sugar with the spoon, as doing so will cause it to solidify.
When the sugar turns to a darker brown, reduce the heat to low to prevent burning.
As you see the sugar come to a rapid simmer and start bubbling, gently shake the pan in a circular motion. Then, turn off the heat.
The sugar will continue to boil and change color after you cut the heat, so don’t leave it on the stovetop for too long. Keep on shaking the pan gently to cool the sugar and achieve an even color.
Step 3: Pour In The Coconut Water
When the sugar water has cooled a little, add the coconut water spoon by spoon to the perimeter of the pan to prevent splattering.
Place the pan back onto the stovetop over low heat and gradually add in all of the coconut water.
Cook the mixture for about 1 minute. Gently stir the sauce to combine the sugar with the coconut water.
Once done, remove from heat, and allow the sauce to cool completely. Transfer it to a glass jar.
A Couple Of Handy Tips
Don’t miss out on these handy tips! They can help you make a batch of nước màu with perfect texture and flavor.
Cooking Suggestions For Your Nước Màu
Now that you have a batch of Vietnamese caramel sauce, I’m sure you’re eager to make some yummy recipes with it. Well, here are some of my favorite dishes that’ll taste ten times better when you add a little nước màu.
First on the list is Thịt Kho Tộ (caramel pork), which is a combination of succulent pork and sweet-savory sauce. In case you need an all-in-one rice bowl for a quick lunch, I suggest giving Vietnamese Caramelised Pork Bowls a try.
For avid fans of anything chicken, Gà Kho Tộ (caramelized chicken) is definitely going to be your next favorite dish. A touch of nước màu gives this dish a beautiful golden color and an amazing taste that you’ll never forget.
Make Perfect Vietnamese Dishes With Nước Màu!
Vietnamese caramel sauce is a tasty and versatile condiment that can add depth and a beautiful color to many dishes. More importantly, the sauce is incredibly easy to make, whether you’re an experienced home cook or just starting out in the kitchen.
Please leave a comment below to let me know your thoughts on today’s post. Besides, if you find my nước màu recipe enjoyable, don’t forget to give it a like and share it with fellow home cooks. They will thank you later when their dishes come out delicious!
Nước Màu Recipe (Vietnamese Caramel Sauce)
Equipment
- Pan
- Wooden Spoon
Instructions
- Use a knife or scissors to pierce the "eye" on top of the coconut and drain out its water.
- Add sugar to a heated pan over medium heat. When the sugar begins to melt, use a wooden spoon to spread the sugar to avoid clumping.
- Once the sugar has melted, gently shake the pan in a circular motion. From this point onward, do not stir the sugar with the spoon, as doing so will cause it to solidify.
- When the sugar darkens, lower the heat. As it simmers and bubbles, swirl the pan gently. Remove from heat and continue swirling until the sugar cools slightly.
- Slowly pour the coconut water around the edges of the pan, avoiding the center. Return the pan to low heat and continue adding the remaining coconut water gradually.
- Cook for about 1 minute. Gently stir the mixture.
- Remove from heat, and allow the sauce to cool completely. Transfer it to a glass jar.
Video
Notes
- The total time is enough for you to make about 10 servings of nước màu.
- A good batch of Vietnamese caramel sauce should be shiny, slightly viscous, and have a beautiful brown-red color.
- Follow the instructions carefully and pay close attention to the heat, especially when the sugar starts to boil and change color.
- Your nước màu should last for about 3 to 6 months when stored in a glass jar at a cool temperature.
Nutrition
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.