Servings: 4
Dark caramel is so commonly used in Vietnamese kitchens that it’s often made in batches and kept by the stove. While it adds a hint of sweetness, it’s prized more for its savory, toasty notes. On salmon, it’s incredible, especially when paired with a tangy carrot slaw to balance the flavors.
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When melting the sugar, DO NOT REMOVE IT FROM HEAT. Instead, turn the heat to low and SLOOOWLY add water (a few drops at a time). If you add water too quickly, the water will cool down the sugar and it will turn into hard candy.
This is delicious. LIke others, caramel took me longer, so leave enough time. There is a Vietnamese noodle dish here that also caramelizes the meat and, in making the caramel, they add hot water instead of cold and it is much easier. The noodle salad, btw, it also amazing!!
This is delicious. LIke others, caramel took me longer, so leave enough time. There is a Vietnamese noodle dish here that also caramelizes the meat and, in making the caramel, they add hot water instead of cold and it is much easier. The noodle salad, btw, it also amazing!!
An excellent recipe, but the timing on the caramel seems way off to me. I've made this several times, and last night actually timed the caramel steps. Took 4.5 minutes to melt the sugar, 4 minutes to stir it smooth after adding the water, and 7 to 8 minutes to cook it until a spoon left even a moderate trail. As long as you plan on enough time, this recipe won't disappoint!
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