Discussion

It’s used in many Vietnamese savory caramelized dishes such as whole fish, pork, shrimp, chicken, eggs and tofu, ect.

Does anyone need a few tips and tricks to help ensure that your caramel sauce turns out perfectly?

INGREDIENTS:

2 cups sugar (500 ml)
1 cup fresh coconut water (250 ml)
1 tbsp wa ...ter
1 tbsp honey
1/2 tsp distilled white vinegar/ or lime juice (optional, encouraged to prevent crystallization)

INSTRUCTIONS:

1. Add 1 tbsp of water, 2 cups of sugar to a stainless steel sauce pan (do not use a nonstick pan) bring to a boil, then turn heat down to a simmer about 10 minutes.

2. For even cooking, occasionally lift and swirl the saucepan. (Note: Don’t stir this mixture at all for the full cooking time). If stir, it will not caramelize.

3. As it reaches the correct dark amber color, turn off the heat.

4. Heat small pan with 1 cup fresh coconut water. Then add coconut water into caramel sauce with 1 tbsp of honey, 1/2 tsp distilled white vinegar/ or lime juice to prevent crystallization.

5. Stir well and cook about 1-2 minutes. Remove the pan from the heat and let the mixture cool to room temperature.

6. Transfer to a small heatproof glass jar, cap and store at room temperature.

Note: This trick is to get the caramel to turn brown before the water evaporates.

Súp Cua is the perfect soul warmer in this winter.

Ingredients:

Broth:

6L chicken and pork stock
50g dried scallops
1 onion (outer layer removed and cut in half)
3 eggs
5 tbsp fish sauce
4 tsp salt (or to taste)
3 tsp sugar (or to taste)
10 tbsp corn starch mixed w ...ith 20 tbsp water

Topping:

200g chicken breast
2 corn
3 carrots
10 quail eggs
30 g rehydrated shiitake mushrooms
1 red shallot (thinly sliced)
500g frozen or fresh crab meat
1 tbsp pork bouillon powder
2 tsp pepper
3 tbsp cooking oil
Coriander (for garnishing)

Instructions:

1. Bring the stock to the boil and cook the chicken breast, dried scallops, onion and corn with the stock for 15 minutes or until the chicken is cooked through.

2. Take the chicken and corn out to cool for 5 minutes.

3. Shred the chicken into thin strips.
Tip: Use two fork to pull the meat apart or let it cool completely and use your fingers.

4. Remove the corn kernels from the cob by running a knife from one end to the other. Set the kernels aside for later.

5. Wash then chop the carrots into 1cm x 1cm cubes. Leave them in a bowl to be used in the broth.

6. Thinly slice the shiitake mushrooms and bring the stock to a boil.

7. Wash and boil the quail eggs, peel the skin and then add them into the soup along with the corn, shiitake mushrooms and carrots. Season with the sugar, salt, pepper and fish sauce.

8. In a new pan, pour the oil onto a surface on medium heat and add the red shallots in to brown for 2 minutes.

9. Add the crab meat in and season with 1 tbsp pork bouillon powder and 1 tsp pepper. Cook for 5 minutes or until cooked, then pour it into the soup pot.

10. Turn the soup pot heat to medium and pour the starch slurry in while slowly stirring until it reaches your preferred consistency.
Note: make sure to mix the starch and water well until it becomes a liquid before pouring it in, otherwise you’ll end up with clumps. You can add more starch slurry or use less depending on how thick you like the soup.

11. Separating the egg whites from the egg yolks.

12. Turn the heat to low and pour the egg whites through a sieve while continuously stirring. Repeat with the yolks.

13. Let the soup simmer for another 10 minutes.

14. Serve hot, garnish with coriander, pepper and enjoy!!