From Charles Phan's kitchen · The Slanted Door, San Francisco
stove · gastrique
NATIONAL AWARD WINNERClay Pot Caramel Sauce Base
From an award-winning kitchen
Ratio
WATER 180FISH SAUCE 60
Ingredients
- SUGAR200 g
- WATER180 ml
- FISH SAUCE60 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Vietnamese-Californian chef of The Slanted Door (now closed as original Ferry Building flagship); James Beard Best Chef: California 2004 and Outstanding Restaurant 2014. Nuoc cham and Viet-American classics.
Originally published as Clay Pot Caramel Sauce Base.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from The Slanted Door clay pot chicken reprints (published as “Clay Pot Caramel Sauce Base”). Full citation lives in Provenance.