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Recipe: Vietnamese Caramel Salmon by Asian Food Channel

Here’s a quick and easy recipe for a spicy Vietnamese take on a succulent salmon dish.


Serves 4 people

  • 4 salmon fillets, skinned
  • 150 g sugar
  • 150 ml water
  • 3 large garlic cloves, finely sliced
  • 1 red chili, finely sliced
  • 1 pc 4 cm ginger, peeled and julienned
  • 3 Tbsp Vietnamese fish sauce
  • 2 bok choy, sliced in half
  • 1 small bunch fresh coriander, leaves stripped for garnish
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Step 1 – Cook caramel sauce

  • Place a large deep pan or wok over a medium high heat.
  • Add in the sugar and 100 ml water, let it cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel.
  • Do not stir the mixture, add more water if the sugar starts to crystalize.
  • Pour in the remaining 50 ml of water and the fish sauce, bring to a steady boil.
  • Add the garlic, chili (reserving some slices for garnish) and ginger and stir.
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