Coconut milk

nủỏ́c dủ̀a sữa

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Has a creamy milk texture perfect for curries, che, and some batter mixtures. Made by boiling equal amounts of water and shredded, mature coconut flesh until foamy, then straining. Commonly purchased, not homemade. Chaokoh and Mae Ploy brands are recommended; the first is lighter with a hint of sweetness, while Mae Ploy is nice and thick.