Palm sugar

đùỏng thẻ

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Made from boiled-down sugar from the sap of palm tree flowers. Not as sweet as sugarcane, it’s preferred in savory dishes such as soups, dipping sauces, and curries. It has caramel and molasses flavor, and can be used instead of granulated sugar in recipes.