📝 About This Recipe
This liquid gold is the backbone of Vietnamese 'Kho' cooking, offering a complex symphony of deep bitterness, intense umami, and a lingering sweetness. Born from the tradition of clay pot simmering, this sauce transforms simple proteins into lacquered masterpieces with a rich, mahogany hue. It is a pantry essential that captures the soul of Southeast Asian comfort food in a single, versatile glaze.
🥗 Ingredients
The Caramel Base
- 1 cup Granulated White Sugar (for a clean, sharp caramelization)
- 1/4 cup Water (to help the sugar melt evenly)
- 1/2 cup Coconut Water (fresh or canned; adds a subtle nutty sweetness)
The Umami Core
- 1/2 cup Premium Fish Sauce (look for 40°N or higher for best quality)
- 3 pieces Shallots (very finely minced)
- 4 pieces Garlic Cloves (mashed into a paste)
- 1 inch knob Fresh Ginger (peeled and julienned into matchsticks)
Aromatics & Spice
- 2-3 pieces Bird's Eye Chilies (halved lengthwise)
- 1 piece Star Anise (whole)
- 1 teaspoon Black Peppercorns (coarsely cracked)
- 1 tablespoon Neutral Oil (such as grapeseed or canola)
👨🍳 Instructions
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1
In a heavy-bottomed stainless steel saucepan, combine the granulated sugar and 1/4 cup of water. Stir gently just once to moisten the sugar.
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2
Place the pan over medium heat. Do not stir from this point forward; instead, swirl the pan occasionally to ensure the sugar melts evenly.
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3
As the sugar bubbles, it will turn from clear to pale gold, then to a rich amber. Watch closely as it approaches a deep mahogany color—this usually takes 8-10 minutes.
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4
Once the caramel is dark (just before it starts to smoke), carefully pour in the coconut water. Be cautious, as the mixture will steam and sputter violently.
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5
Reduce the heat to low and whisk the mixture until any hardened caramel bits have completely dissolved back into the liquid.
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6
In a separate small skillet, heat the neutral oil over medium heat and sauté the minced shallots, garlic, and ginger until fragrant and translucent (about 3 minutes).
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7
Add the sautéed aromatics, the star anise, and the cracked peppercorns into the caramel base.
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8
Slowly pour in the fish sauce. The aroma will be very pungent at first, but it will mellow into a savory fragrance as it simmers.
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9
Add the bird's eye chilies for a subtle back-end heat.
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10
Simmer the sauce on low heat for another 5-7 minutes until it thickens slightly to the consistency of warm maple syrup.
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11
Remove from heat and let the sauce cool completely in the pan. It will continue to thicken as it cools.
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12
Strain the sauce through a fine-mesh sieve if you prefer a smooth glaze, or leave the aromatics in for a more rustic, chunky texture.
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13
Transfer to a glass jar and store in the refrigerator for up to 3 weeks.
💡 Chef's Tips
Use a light-colored pan so you can accurately judge the color of the caramel as it darkens. If the caramel goes too dark and smells burnt/acrid, discard it and start over; bitterness is good, but carbon is not. Always use high-quality fish sauce (like Red Boat) to avoid an overly salty or 'fishy' aftertaste. When adding liquids to hot caramel, stand back to avoid steam burns. For a vegan version, substitute the fish sauce with a high-quality mushroom-based soy sauce or 'no-fish' sauce.
🍽️ Serving Suggestions
Drizzle over pan-seared salmon or sea bass for an instant glaze. Use as a braising liquid for 'Thit Kho' (Vietnamese Caramelized Pork Belly). Toss with roasted Brussels sprouts or carrots for a savory-sweet side dish. Mix a tablespoon into a stir-fry of chicken and ginger for deep color and flavor. Serve as a dipping sauce for grilled shrimp skewers alongside fresh lime wedges.