NUOC MAU – VIETNAMESE CARAMEL SYRUP

On February 17, 2014 by Tina Diep

nuoc mauNuoc mau (pronounced ‘nook mao’, originating from south Vietnam) is the irresistible caramel syrup that is key to many traditional Vietnamese dishes. It is especially important in stews and for marinating meat and seafood. The syrup gives these dishes their distinctive flavors and dark color. You can use nuoc mau anytime you want to barbecue meat by simply adding a tablespoon to your normal marinade. Do not mistake this for a sweet caramel sauce – this will not go well on your dessert! Nuoc mau is easy to make and it lasts forever, so you might as well make up a little batch to keep on reserve.com thit nuong
boiling caramel syrup

Nuoc Mau - Vietnamese caramel syrup
Serves 12
Print
65 calories
17 g
0 g
0 g
0 g
0 g
41 g
1 g
17 g
0 g
0 g
Nutrition Facts
Serving Size
41g
Servings
12
Amount Per Serving
Calories 65
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 17g
6%
Dietary Fiber 0g
0%
Sugars 17g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 cup of sugar
  2. • ¼ cup of water, plus another ½ cup of water
Instructions
  1. 1. Heat the sugar and ¼ cup of water in a thick-bottom saucepan over medium-low heat. Stir lightly until the sugar is dissolved (tip: once the sugar is dissolved, do not stir anymore, as this will destroy the caramelizing process; you can swirl the saucepan a bit if you need to). The sugar mixture will slowly turn opaque and start to bubble.
  2. 2. After about 15-20 min., the sugar will slowly turn darker in color, which indicates the sugar is starting to caramelize. Continue boiling the sugar mixture until it turns black and smoke starts to rise.
  3. 3. Take the saucepan off the heat and carefully pour ½ cup of water into the mixture. This might be a bit scary as the contact between the burning hot caramel and lukewarm water will create a loud sizzle. The water will make the sugar mixture lumpy, so continue to heat the mixture until the lumps are gone. Swirl the pot to speed the process.
  4. 4. Let the nuoc mau cool off
Notes
  1. Store it in an airtight jar at room temperature in a dark cabinet.
beta
calories
65
fat
0g
protein
0g
carbs
17g
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