Nước hàng or nước màu (literally translated as “colorful water”) is an essential ingredient in dishes like “cá kho” (braised fish) and “thịt kho” (braised meat) as it helps enhance the flavor and gives a beautiful color to the dish. Making nước hàng is not difficult, but not everyone knows the proper technique. Moreover, the order in which you add sugar and water can also determine the taste of the final product.
Should you add sugar or water first when making nước hàng?
Most people have the habit of adding sugar first and then heating it up until the sugar melts and turns red or brown before adding water. However, this method often leads to burnt and bitter sugar, resulting in a less tasty nước hàng.
To achieve a flavorful and visually appealing nước hàng, similar to the ones you can buy at the store, you should follow these steps:
Prepare the following ingredients: rock sugar or white granulated sugar, water
Making nước hàng is not difficult, but not everyone knows the proper technique.
Instructions:
– Firstly, pour a small amount of water into a pot or pan before adding sugar. If you use rock sugar, it will produce a bright red color, while white granulated sugar will result in a darker shade of red. You can choose the type of sugar based on your desired color, but using white granulated sugar is easier than using rock sugar. Adding water first helps control the temperature and prevents the sugar from burning.
– It is important to pay attention to the heat when simmering the nước hàng. If the flame is too high, it is easy to burn and make the nước hàng bitter. On the other hand, a low flame may result in the sugar crystallizing. It is best to use medium or low heat.
– Use a spoon or chopsticks to stir continuously until the sugar dissolves completely. When the sugar turns into a caramel-like color, turn off the heat and continue stirring.
– After turning off the heat and stirring for about a minute, pour a suitable amount of boiling water into the pot (Note: Do not use cold water as it may cause the sugar to solidify again). After adding hot water, adjust the flame to medium or low and simmer. At this point, the sugar water will boil vigorously and produce large bubbles. Stir evenly with a spoon until all the bubbles disappear and the color turns into a deep red. Your nước hàng is now ready. Turn off the heat and let it cool before using it for cooking.
Tips when making nước hàng:
It is recommended to use a pot or pan with a thick bottom as it helps control the temperature. If you use a thin pan, the sugar will quickly reach its boiling point and may burn more easily.
In addition, using a pan with a lighter color makes it easier to monitor the color of the sugar water. If you use a pan with a darker color, it may be difficult to achieve the desired color.
The moment when the nước hàng is determined to be successful is when it has a fairly dark color, but when you scoop it up with a spoon, it has a beautiful shiny red color. At this point, you need to immediately reduce the heat, remove the pan from the stove, and continue stirring until the sugar water cools down.
The ideal nước hàng should have a black-red color, a sweet aroma of caramel, and a slightly bitter taste that is pleasant and addictive.
How to store the nước hàng: After making the nước hàng, pour it into a bowl or jar to let it cool. After it cools down, cover the container with plastic wrap to prevent other food items in the fridge from absorbing its smell. By following this method, you can store the nước hàng for up to 3 weeks.
Overcooking the nước hàng can lead to burnt and bitter flavors. The cause of this is often using a flame that is too high. To fix this, you can mix it with fresh nước hàng or add a little hot water to cool it down, then simmer it on low heat and stir quickly. This will help give your nước hàng a beautiful dark red color.
Source: VTC.vn
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