Vietnamese Caramel Sauce Recipes

QUICK VIETNAMESE FISH IN CARAMEL SAUCE

Quick Vietnamese Fish in Caramel Sauce image

Tracy K highly recommends this recipe - and I trust her recommendations. From the July, 2006 edition of 'Delicious' magazine...here for posterity...

Provided by evelynathens

Categories Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons vegetable oil
1 3/4 lbs red snapper, skin on, cut into 2 1/4 inch pieces (or other mild white fish, Tracy used catfish, without skin)
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1/4 cup dark soy sauce
1/2 cup firmly packed brown sugar
1/4 cup fish sauce
1 tablespoon fresh lime juice
fresh ground black pepper

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!).

Nutrition Facts : Calories 379.5, Fat 7.8, SaturatedFat 1.2, Cholesterol 73.6, Sodium 2261.2, Carbohydrate 32.1, Fiber 0.6, Sugar 28.6, Protein 43.9

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To) image

This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.

Provided by angelcakes

Categories Catfish

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs catfish or 1 1/2 lbs red snapper fillets, cut up into about 4 inch pieces
1/3 cup white sugar
1/4 cup fish sauce (preferably Three Crabs Brand)
4 shallots, thinly sliced
1 tablespoon chopped fresh chili pepper
2 slices ginger, julienned
ground black pepper

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.

Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2

VIETNAMESE CARAMEL SAUCE

Vietnamese Caramel Sauce image

This sauce is used in many Vietnamese dishes. You can use regular sugar but it can be a little trickier if you do let the sugar get to a caramel color and don't stir it while it's browning. The light brown palm sugar comes in round hard pieces about the size of a cookie but thicker. You can get them at Asian markets.

Provided by barbara lentz

Categories Other Sauces

Time 20m

Number Of Ingredients 2

Ingredients

1 lb light brown palm sugar
1 1/4 c fish sauce good quality i use red boat

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.

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On medium heat, add sugar to your pan. Carefully watch over your pan and stir the sugar evenly to prevent your sugar from burning. The sugar will start to melt and continue cooking as it reaches a caramel color. This process can take up to 8-10 minutes depending on how high hot your stove is. The hotter it is, the faster you have to stir to keep it even.
When the sugar becomes very dark brown and begins to smoke, you know it's almost done. Keep stirring constantly, until it gets darker maybe 20-40 seconds. Then shut off the heat or remove off the heat immediately and add the warm water to stop the cooking process. Stir until the sugar dissolves.
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Heat a tea kettle or small pan with water. You will be using ½ cup of this hot water later in the recipe. Keep this hot water on the back burner of your stove.
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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.
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