Why it works: Sugar and fish sauce work together. They rank in the top 36% of all ingredient pairs, and cooks put them together in 850 recipes. The science ↓
Vietnamese Caramel Sauce
Ingredients
Directions
Make the caramel
Combine sugar and ¼ cup water or fish sauce in a small saucepan over low heat.
Swirl the pan frequently to avoid burning; when the sugar turns light brown, remove from heat.
Finish and store
Stir in 1 cup water or fish sauce, guarding against splattering.
Let cool a little, then return the sauce to the stove and cook on low heat until all sugar has dissolved.
Let the sauce cool and store in a jar in the refrigerator for future use.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Sugar + fish saucetop 36% of all pairsSmell alikelowCooked together850 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White granulated sugar
- Caramelises to give the sauce its colour, deep flavour and sweetness.
- Water or fish sauce
- Dissolves the sugar and provides liquid that makes the sauce pourable.
The step that matters
Swirling the pan while the sugar turns light brown. Sugar can go from light amber to burnt within seconds. Swirling spreads heat evenly and removing it at light brown keeps the flavour clean and bitter notes low.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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