Description
A thin brown sauce ready for use with traditional Vietnamese fish-sauce-braised dishes. Simply add your protein and braise until protein has cooked through and sauce has thickened to your liking.
Ingredients
Scale
Sauce
- 4 tablespoons fish sauce
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon chicken or mushroom bouillon powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 cup Coco Rico coconut soda
Caramelizing Sugar (Color Component)
- 1 tablespoon vegetable oil
- 2 tablespoons sugar
Instructions
- Mix together fish sauce, salt, sugar, bouillon powder, garlic powder, onion powder, ground black pepper, and coconut soda.
- Caramelize Sugar: Heat oil and sugar in a small nonstick skillet until the sugar breaks down and turns dark amber (approximately 4 minutes with foaming bubbles). Once color is achieved, turn off heat and remove the skillet from the stove so that the sugar doesn’t get any darker.
- Pour in the sauce slowly as it might splatter. Stir until combined. Return the skillet back to the stove and bring it to a boil. Cook for about 2 minutes then turn off heat.
- Usage Instructions: Pour sauce over your protein. I like to start by adding sauce halfway covering the protein. If you want a deeper flavor, you can add extra sauce later in the cooking process, or dilute it with some water for a lighter taste. Keep braising on medium-low heat until the protein is tender and/or the sauce has thickened to your liking.
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Category: Condiment, prep
- Method: Stovetop
- Cuisine: Asian, Vietnamese