25 Easy Vietnamese Recipes Vietnamese Caramel Sauce
21 SIMPLE VIETNAMESE RECIPE COLLECTION
Looking for Vietnamese recipes to create a feast for the family? From the popular street food, banh mi to the nutrient-dense spring rolls, treat yourself to a taste of Vietnam!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
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Nutrition Facts :
VIETNAMESE CARAMEL CHICKEN
Asian-style chicken with steamed rice.
Provided by Dan Wentzel
Categories World Cuisine Recipes Asian Vietnamese
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
- Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
- Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
- Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g
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- This recipe is tailored to cook one batch of my Thịt Kho Recipe, and results in a more watery sauce. If you want a thicker sauce, halve the amount of water. If you want to store a larger amount of this in the fridge also, halve the water and you can easily triple or quadruple this recipe.
- 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.
- Add this sauce to your Thịt Kho or other recipe or let it fully cool, pour into a jar and store in the fridge.
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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.
- Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don’t worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
- Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in—think the color of Pinot Noir—let the sugar cook a few seconds longer to a color between Cabernet and black coffee.
- Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact. Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar. Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.
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