Comments on: The Essential Vietnamese Sauce: Nuoc Mau http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Nuoc mau | Pmakit http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-251255 Nuoc mau | Pmakit Thu, 12 Jul 2012 20:27:40 +0000 http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-251255 [...] Tigers & Strawberries » The Essential Vietnamese Sauce: Nuoc MauApr 12, 2007 … It is called nuoc mau–which literally means “colored water,” though in … deal with melted sugar translated perfectly to the making of nuoc mau. [...]

]]> By: Aliette de Bodard » Blog Archive » Nuoc Mau, caramel sauce http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-173988 Aliette de Bodard » Blog Archive » Nuoc Mau, caramel sauce Mon, 04 Apr 2011 13:06:50 +0000 http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-173988 [...] in case you’re wondering (but there are awesome primers with pictures on the net, such as this one): the nước màu goes something like [...]

]]> By: Long Phung: The Last Lap | Adventures of a Greedy Girl http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-166419 Long Phung: The Last Lap | Adventures of a Greedy Girl Wed, 02 Feb 2011 07:39:36 +0000 http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-166419 [...] the dish, I came across a step by step instruction of how create the carmelised sugar here.  It’s informative and interesting. Definitely worth a check-out. Catfish is used for [...]

]]> By: Nina http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-111491 Nina Fri, 19 Jun 2009 22:48:39 +0000 http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-111491 Hi Barbara–unfortunately, I didn’t come across your blog post until after I tried making this. I followed Andrea Nguyen’s recipe, but she’s less specific about when and when not to stir, so I ended up with seized sugar crystals. Question: is it possible to rehabilitate that mess into nuoc mau, or do I have to start with “fresh” sugar?

]]> By: Jim http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-58677 Jim Fri, 26 Sep 2008 22:33:25 +0000 http://www.tigersandstrawberries.com/2007/04/12/the-essential-vietnamese-sauce-nuoc-mau/#comment-58677 I made this for the second time tonight, my original supply having run out. (I made about five batches of chicken kho with it, said dish having moved permanently into the rotation.)

If I were to make one note this time after having made it twice, it would be not to fret if you see little sugar crystals forming in between the bubbles. I noticed them this time and worried, but I found that they all melted by the time the sugar started to caramelize. I also added the water just as I started to see smoke, which turned out to be too early. I probably should have waited for an additional 10-15 seconds after I first saw smoke.

Chicken kho rocks. I always make serve it with chopped cilantro, mint, thai basil (if I can find it), carrot sticks, and tart apple sticks (substitute for green papaya) which I tediously hand-cut. But it’s soo worth it. Everyone in the family loves this dish.

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