Vietnamese Caramel Sauce (Nước Maøu)

1. Combine sugar and the ¼ cup water/fish sauce in a small saucepan over low heat.

2. Swirl the pan frequently to avoid burning. When the sugar turns light brown, remove from the heat.

3. Stir in the 1 cup of water/fish sauce. Guard against splattering.

4. Let cool a little and return the sauce to the stove. Cook on low heat until all the sugar has dissolved.

5. Let the sauce cool and store in a jar in the refrigerator for future use.