The Vietnamese caramel sauce is ubiquitous to Vietnamese cuisine as fish sauce. This is staple in all Vietnamese household and has many uses.
The caramel sauce is sweet with a slight bitterness and provides a caramelized taste to foods. The sauce is used to make Thit Kho or Ca Kho or as a marinade for chicken and pork.
Patience and medium low temperature are key to this classic sauce. If the temperature is too high the sugar will burn and too low the sugar will not melt. Adding ¼ cup of water at the start of the process keeps the sugar from clumping together. Don’t stir the pot!!! Ignore the pot and let the sugar melt for 10 minutes.
Finally, remove the pot from the heat a little before it is done as the sugar continues to cook. The sauce will store in a dark pantry indefinitely.
Please let me know if you have any questions.