Vietnamese Caramel Glaze/Sauce

I ran across this Vietnamese Caramel Glaze/Sauce a while back. It’s the perfect glaze for any grilled meat, seafood, tofu or veggies. No matter how I tried I couldn’t get it quite right. 

After moving to Louisville, I had an opportunity to experience the local bourbon culture and while making this sauce I thought, well why not add some bourbon? It worked perfectly and added the smokey nuance that had been missing.

So after much struggle, this is the sauce. As mentioned, it works very well with salmon, tofu or any sort of meat. 
It is a very versatile sauce, so be creative.


4 Tbsp Low Sodium Soy Sauce
2 Tbsp Fish Sauce, omit if you want it to be vegan.
1 Tbsp Dark Soy Sauce or Kecap Manis Sedang
1/2 cup Brown Sugar
1 clove of Garlic, crushed.
1 Tbsp freshly grated Ginger Root
Juice of one Lime
1 Tbsp Bourbon
1 Green Onion, cut in half and then chopped.
1 tsp Chili Flakes, optional.

Cilantro, chopped and sprinkled on top, just before serving.

Put all ingredients, except the sugar, into a saucepan. Bring up to a simmer. Add the sugar and gently simmer, stirring occasionally, until it thickens.

As it has sugar, you will want to add it towards the end of grilling, otherwise the sugar will burn. Or you can spoon it on right after grilling or roasting, just prior to serving. 

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