Caramel sauce from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 32) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on April 16, 2025

    Made this as a component of the crispy pork crumbles. Turned out great. Appreciated the pictures and descriptions that clearly outlined all the steps!

  • lholtzman on September 15, 2020

    This took significantly longer than 2 minutes to come to the color of dark tea. It did taste a bit bitter, but that bitterness did not come across in the recipe I used this in.

  • imaluckyducky on November 15, 2019

    Adding another raving view of this recipe! The beautiful thing about Andrea's recipes is that she does such an excellent job vividly describing what's you're looking/smelling/hearing for during the cooking process, and includes key pictures of the process. She ensures that there are no surprises during the cook. That said, this sauce is complex and lends itself well to making in larger batches.

  • mzgourmand on July 28, 2019

    This sauce adds a particular note of complexity, bitter/sweet/smoky that really adds depth to the dish. I followed her instructions to the letter & it came out perfectly.

  • cdglamontagne on May 26, 2019

    Andrea makes this so easy to do, something I otherwise would never have tried. I think it's worth making ingredient for other dishes to get the real flavor you're looking for.

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