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

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.

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

About This Recipe

Yield:Makes about 1/2 cup
Active time:5 minutes
Total time:5 minutes, plus cooling time
This recipe appears in: Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)


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


  1. 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. 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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