Sqwertz said...
> Ever since I discovered the coveted nuoc mau, AKA "caramel sauce",
> or what I call burnt sugar sauce, I've been on a nuoc mau binge.
> Today was Thit Kho - pork belly ribs cooked in caramel sauce with
> spices.
>
> The making of nuoc mau is simple once you get the hang of it, the
> making of which is beyond the scope of this particular post. It's
> simply burnt sugar cooked until it starts smoking and looks like
> this:
>
....
> can't imagine it can get any better than this.
>
> -sw
>


Wonderful food and pics !


Gerardus