Slightly sweet, this simple, creamy sauce is used to finish various sweets in the Viet repertoire. Use it cold, warm, or at room temperature, depending on the preparation.

　　

Ingredients

makes 1 1/4 cups

　　1 cup coconut milk, canned or freshly made (page 318)

　　2 pinches of salt

　　1 tablespoon sugar

　　3 tablespoons water

　　1 1/2 teaspoons cornstarch dissolved in 2 teaspoons water

　　

Step 1

In a small saucepan, whisk together the coconut milk, salt, sugar, and water. Place over medium heat and bring to a near simmer, lowering the heat if the coconut milk spews or pops. Give the cornstarch mixture a good stir and add it to the sauce, mixing well. Cook, stirring, for about 30 seconds, or until the sauce thickens, then remove from the heat.

　　

Step 2

Let the sauce cool, uncovered, to concentrate the flavors before serving. It will keep in a tightly capped container in the refrigerator for up to 3 days. If serving warm, reheat gently over low heat.

　　Reprinted with permission from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Published by Ten Speed Press, an imprint of Penguin Random House. Copyright © 2006.  Photographs by Leigh Beisch. Buy the full book from Amazon or Bookshop.