The traditional method of making this sauce requires that you add boiling water to the caramelized sugar, which kicks off a dramatic reaction that's not for the faint of heart. The point of doing this is to arrest the cooking process so that the sugar doesn't burn to a bitter black stage. I find it easier to place the pan bottom in a sink filled with water. This cools the caramel down so that when you add the remaining water, there's little drama left. The result of both approaches is the same bittersweet inky sauce that's a staple in every Vietnamese kitchen.
Yield: 1 cup
Per tablespoon: 39 calories; 0 sodium; 0 cholesterol; 0 fat; 0 saturated fat; 10 grams carbohydrates; 0 protein; 0 fiber
Los Angeles Times - February 6, 2002
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