Vietnamese Caramel Sauce
Very closely adapted from Charles Phan; this recipe makes more than you will need for the recipe above, but Phan says it will keep in the fridge. I made 1/4 of this much.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Asian palm sugar
good quality fish sauce
Melt the sugar in a heavy bottomed medium sized saucepan over medium-low heat. Palm sugar is rock hard--as a result this process will go slowly. Keep an eye on it, stirring and flipping the chunks of sugar as needed. As the sugar melts, you will notice it also quickly starts browning. The whole process will take 10-15 minutes. Let it bubble for a minute or so past the melting point and then remove from the heat.
Slowly and carefully--because it is going to bubble and steam at you--add the fish sauce. Stir it in.
Let cool completely before storing in an airtight container in the fridge.