Andy Ricker's Naam Cheuam Naam Taan Piip (Palm Sugar Simple Syrup)

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated March 25, 2019
Pok Pok cover

Use this earthy, caramel-y syrup in Andy Ricker's Phat Thai from his new Pok Pok cookbook.

Reprinted with permission from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker with JJ Goode. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Details

Andy Ricker's Naam Cheuam Naam Taan Piip (Palm Sugar Simple Syrup)

Active 5 mins
Total 15 mins
Makes 1/2 cup

Ingredients

  • 2 1/2 ounces palm sugar, coarsely chopped
  • 1/4 cup plus 1 tablespoon water

Directions

  1. Combine the sugar and the water in a very small pot or pan. Set it over medium heat and cook, stirring and breaking up the sugar as it softens, just until the sugar has completely dissolved. If the water begins to bubble before the sugar has completely dissolved, turn off the heat and let it finish dissolving in the hot liquid.

  2. Let it cool before storing. The syrup keeps in an airtight container in the fridge for up to 2 weeks.

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