Vietnamese Caramelised Fish Hot Pot

Brushed on barbecued meat, seafood or used as the base for curries and hot pots, caramel is Vietnam’s signature flavour. It sounds unorthodox, but once mixed with fish sauce and lime it transforms into a magic elixir for Vietnamese cooking. Traditionally this dish is cooked in small clay pots, but you can use a donabe or heavy saucepan with a lid.