Quick tip - Vietnamese Caramelized Glaze for Braising - Cách làm nước ướp món kho
Every cuisine has its own sauce and Vietnam's is a caramelized masterpiece, suitable for everything from braising pork or chicken to fish. This sauce is easy to make ahead and will provide a flavorful counterpoint to many dishes, encouraging you to try it on something new.
Let us know your ideas on how you've used this sauce to enhance your meals below. Perhaps a barbecue glaze?
For more recipes, videos and detailed instructions, as well as beautiful food photography, visit indiechine.com
Royalty-free busic by Bensound at bensound.com
Пікірлер: 2
Really interesting way of making this. Seems much easier than the typical way and I like that you can make extra to have on hand. I was surprised to see you add the fish sauce, though, since I figure that would go in while you cook the food. Doesn't this smell up your house to cook the fish sauce down with the caramel sauce?
@IndiechineFoodBlog
8 жыл бұрын
+Doodah Gurl To be honest, the fish sauce will smell like... fish sauce, you know what I mean, be it cooked with the caramel sauce beforehand or added later while cooking the food. When I lived in a small apartment in NYC, I didn't cook fish sauce whatsoever because I didn't want to bother my roommates. Some better fish sauce smells better than the cheaper kind though. The one I have doesn't smell too much when heated up. Also it's just my personal preference to make this fish sauce and caramel mixture because to me the proportion above is perfect and so everytime I cook, I can just add a few spoonfuls of the mixture instead of having to caramelizing sugar and measuring the amount of fish sauce to add. If you don't want to cook fish sauce with caramel sauce, it's perfectly fine to make just the caramel sauce in advance and add fish sauce later :)