Nước Màu, a Vietnamese caramel sauce, is the secret behind the rich, golden-brown color of countless Vietnamese dishes. While it’s readily available at many Asian markets, making it at home is a breeze—all you need are two simple ingredients: sugar and water.
What is Vietnamese Caramel Sauce?
In Vietnamese cuisine, two essentials reign supreme: Nước Mắm (fish sauce) and Nước Màu (caramel sauce).
Nước Mắm delivers that unmistakable umami punch for seasoning (think Air Fryer Fish Sauce Chicken Wings) and dipping (hello, Nước Chấm!), while Nước Màu lends a stunning caramel hue and depth of flavor to countless dishes.
When you hear “caramel sauce,” you might picture a luscious, sweet concoction—nutty, buttery, and slightly bitter—perfect for desserts and drinks (like my all-time favorite, Caramel Milk Tea!).
But in Vietnamese cooking, Nước Màu plays a different role. It shines in savory dishes, especially in “Món Kho” (braised dishes), where it transforms the dish with its gorgeous color and rich, complex flavors.
The real deal Nước Màu in Vietnam has a distinctive color, often described as “màu cánh gián” or “cockroach wings’ color.” While it may not sound appetizing, it’s actually a surprisingly fitting description! 😂
If you’re shopping for Nước Màu in stores, you might come across labels that say Nước Màu Dừa (Coconut Caramel Sauce). This variation swaps water for coconut water, a beloved twist in the Mekong Delta region of Southern Vietnam (Miền Tây).
Some even use pineapple juice to make Nước Màu. Depending on the region, they might also add fish sauce, cooking oil, or swap in palm or brown sugar instead of granulated sugar.
Personally, I find these extra ingredients unnecessary—Nước Màu is mainly used for its rich color, and just sugar and water do the job perfectly.
Mom’s Easy Nước Màu
My mom often makes a big batch of Nước Màu and keeps it in a jar at room temperature, where it stays good for months. You can choose to make a large batch ahead of time or prepare just enough for the dish you’re cooking.
As I mentioned, all you need for this Vietnamese caramel sauce is sugar and water. Some people add a splash of lime or lemon juice or vinegar to prevent the sugar from crystallizing, but honestly, I usually skip that step.
To make Nước Màu, combine 1 cup of granulated sugar (about 160g) with 2 tablespoons plus 1/4 cup of water. Add the water in two stages, mixing it into the sugar.
Instructions
The process of making Nước Màu is quite similar to the caramel sauce used in pudding desserts like Vietnamese Flan, Filipino Leche Flan, or Japanese Purin. However, the caramel hue of Nước Màu is typically darker and more brownish.
Step 1: Start by combining 1 cup of sugar with 2 tablespoons of water in a stainless steel pot (stainless steel makes it easier to monitor the color). Once you’re comfortable with making caramel sauce, you might skip this step.
Step 2: Place the pot over medium-high heat and patiently wait for the mixture to start bubbling, which should take about 5-7 minutes. Keep a close eye on it.
Step 3: As soon as the mixture turns golden-orange or amber, indicating the beginning of caramelization, gently swirl the pot to distribute the syrup evenly. Avoid stirring to prevent sugar from crystallizing.
Step 4: When the syrup reaches a rich brown color, remove it from the heat and carefully add 1/4 cup of water. Be cautious, as the mixture may splash vigorously at this stage.
Step 5: Stir the sauce until it’s fully combined, then simmer over medium-low heat for another 1-2 minutes to slightly thicken it.
Step 6: Let the sauce cool a bit before transferring it to a jar for storage. It will thicken further as it cools completely, ready for future use.
How to Use Nước Màu
In Vietnamese cuisine, Nước Màu is primarily used to enhance the color of Món Kho—braised and caramelized dishes, such as:
Thịt Kho Trứng – Braised Pork & Eggs: a must-have dish for Tết (Vietnamese Lunar New Year)
Cá Kho – Caramelized Catfish: my go-to dish for steamed Jasmine rice.
Sườn Ram (or Sườn Kho) – Caramelized Pork Ribs: great with steamed sticky rice.
Gà Kho Gừng – Ginger Caramelized Chicken: a classic dish in every Vietnamese family.
Moreover, Nước Màu is a key ingredient in many popular Vietnamese BBQ dishes, including:
Bún Chả Hà Nội – Northern Vietnamese rice noodles served with grilled pork.
Bún Thịt Nướng – Southern Vietnamese rice noodles topped with grilled pork.
Vietnamese Lemongrass Chicken – Often served with rice noodles to make Lemongrass Chicken Vermicelli or paired with steamed rice for Cơm Gà Nướng (Grilled Chicken Rice).
Lemongrass Pork Chops – Featured in Cơm Tấm (broken rice plate), served with Đồ Chua (pickled carrots and daikon), Bì (shredded pork), and Chả Trứng Hấp (steamed egg meatloaf).
Bánh Xèo Miền Trung (Central-Style Bánh Xèo): in Nha Trang, my hometown, caramel sauce is often added to the rice batter for color. This distinguishes it from the more commonly known yellowish Bánh Xèo in the South, which is more popular internationally.
Substitutes
Dark Soy Sauce: Dark soy sauce, sweet soy sauce, and Indonesian kecap manis can all serve as substitutes for Nước Màu, but keep in mind that they are not soy-free.
Molasses: Although molasses can work well as an alternative, it may not provide the dish with the same glossy finish as Nước Màu. In my recipe for Thịt Kho Tiêu (pepper caramelized pork), I opted for molasses instead of caramel sauce.
Helpful Tips
- You can use brown sugar, black sugar, palm sugar, or even rock sugar to prepare Nước Màu.
- You could replace the water with coconut water, pineapple juice, or even Coke, Sprite, and 7-UP.
- Some tips to prevent sugar crystallization:
- Avoid stirring the mixture while cooking; instead, gently swirl the pot to distribute the syrup evenly.
- Add a bit of vinegar or lime juice towards the end; this can help reduce sugar crystallization.
- If your sugar crystallizes, simply add some water to dilute the sugar, and you can start cooking it again.
Try more staple sauces in the Asian kitchen!!
Mỡ Hành (Vietnamese Scallion Oil) – With just 3 ingredients, it’s a staple in many Southern Dishes like Bún Chả Giò (rice noodle salad with egg rolls) and Nem Nướng (grilled pork sausage skewers).
Sốt Sa Tế (Vietnamese Lemongrass Chili Oil) – This spicy and aromatic all-purpose sauce elevates your Vietnamese stir-fries, BBQ, and even soups like Bún Bò Huế.
Nam Jim Jaew (น้ำจิ้มแจ่ว Thai BBQ Dipping Sauce) – The ultimate BBQ dipping sauce from Thailand, it’s a must-have for Gai Yang (Thai Chicken BBQ) and Moo Ping (Thai Grilled Pork Skewers).
Toyomansi (Filipino Calamansi Soy Sauce) – This perfect blend of tangy, zesty, and salty flavors is the ultimate companion for siomai and all sorts of dumplings and potstickers.
Vietnamese Caramel Sauce – Nước Màu (2 ingredients)
Ingredients
- 1 cup sugar (160g)
- 2 tbsp water
- ¼ cup water (60ml)
Instructions
- Combine sugar with 2 tbsp water in a stainless steel pot (using stainless steel makes it easier to monitor the color).
- Set the heat to medium-high and patiently wait for the mixture to start bubbling, typically around 5-7 minutes. Keep a close watch on it.
- Once the mixture begins to turn golden-orange or amber, indicating caramelization has begun, gently swirl the pot to evenly distribute the syrup. Avoid stirring to prevent sugar crystallization.
- When the syrup reaches a rich brown color, remove it from the heat and carefully add 1/4 cup of water (and optionally, lime juice or vinegar). Be cautious as it may splash violently.
- Stir the sauce until well combined, then simmer over medium-low heat for another one or two minutes to slightly thicken it.
- Allow the sauce to cool for a bit before transferring it to a jar for storage. As it cools completely, the caramel sauce will thicken further.
Notes
- You can use palm sugar, brown sugar, black sugar, or even rock sugar to make Nước Màu.
- You could substitute water with coconut water, pineapple juice, or even Coke, Sprite, and 7-UP.
- Here are some tips to avoid sugar crystallization:
- Don’t stir the mixture while cooking; instead, gently swirl the pot to distribute the syrup evenly.
- Towards the end, add a splash of vinegar or lime juice.
- If your sugar does crystallize, just add some water to dissolve the sugar, and you can continue cooking it.
Vietnamese Caramel Sauce – Nước Màu (2 ingredients)
Ingredients
- 1 cup sugar (160g)
- 2 tbsp water
- ¼ cup water (60ml)
Instructions
- Combine sugar with 2 tbsp water in a stainless steel pot (using stainless steel makes it easier to monitor the color).
- Set the heat to medium-high and patiently wait for the mixture to start bubbling, typically around 5-7 minutes. Keep a close watch on it.
- Once the mixture begins to turn golden-orange or amber, indicating caramelization has begun, gently swirl the pot to evenly distribute the syrup. Avoid stirring to prevent sugar crystallization.
- When the syrup reaches a rich brown color, remove it from the heat and carefully add 1/4 cup of water (and optionally, lime juice or vinegar). Be cautious as it may splash violently.
- Stir the sauce until well combined, then simmer over medium-low heat for another one or two minutes to slightly thicken it.
- Allow the sauce to cool for a bit before transferring it to a jar for storage. As it cools completely, the caramel sauce will thicken further.
Notes
- You can use palm sugar, brown sugar, black sugar, or even rock sugar to make Nước Màu.
- You could substitute water with coconut water, pineapple juice, or even Coke, Sprite, and 7-UP.
- Here are some tips to avoid sugar crystallization:
- Don’t stir the mixture while cooking; instead, gently swirl the pot to distribute the syrup evenly.
- Towards the end, add a splash of vinegar or lime juice.
- If your sugar does crystallize, just add some water to dissolve the sugar, and you can continue cooking it.
