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Fish Sauce Brittle
Rated 5.0 stars by 1 users
Category
Snack
Cuisine
Vietnamese
This unexpected combination creates a brittle that is both intriguing and delicious, offering a unique twist on a classic confection that masterfully balances sweet and savory flavors. The rich caramel base is infused with the umami depth of Red Boat Fish Sauce, the bright tang of rice vinegar (or lime juice), pungent minced garlic, a touch of sugar, and a subtle kick from Thai chili.
Ingredients
-
3 tbsp Red Boat Fish Sauce
- 1 tbsp rice vinegar or lime juice
- ½ cup water
- 3-4 garlic cloves, minced
- 1 tbsp sugar
- 1 Thai chili, minced
- ½ cup granulated sugar
Directions
In a heat-safe bowl, add Red Boat Fish Sauce, water, rice vinegar, garlic, 1 tbsp of sugar and Thai chili. Mix until the sugar dissolves.
- In a pan over low heat, add a ½ cup of sugar. Stir occasionally and allow the sugar to evenly caramelize until a dark amber color.
- Immediately turn off the stove and pour the caramel into the heat-safe bowl containing our fish sauce. Be cautious as the caramel may splatter.
- One the caramel has solidified, carefully remove it from the fish sauce and place it on a cutting board. Leaving it in the fish sauce will cause it to disintegrate.
- Chop it up into pieces or eat whole. Enjoy immediately.
