Coconut water

nước dừa / น้ำมะพร้าว nam maphrao

Flavor and role: The clear liquid inside young coconuts, mildly sweet and nutty. Reduced, it gives natural sweetness and a glossy finish.
Typical dishes and uses: Vietnamese thit kho (braised pork), ca kho (braised fish), drinks
Substitutes: 250ml coconut water = 250ml water + 1 tsp sugar (or the same amount of Sprite, as in Vietnamese home cooking).
Storage: Unopened at room temperature until the best-before date. Opened 2–3 days in the fridge.
Main countries: Thailand · Vietnam · Philippines
Used in this book: Thit Kho (Vietnamese Caramel Pork and Eggs)Cá Kho Tộ (Vietnamese Caramelised Fish in a Clay Pot)Ayam Goreng Lengkuas (Galangal-Crumb Fried Chicken)Ayam Penyet Kremes Crispy Mekong-Style Bánh Xèo with Mung Beans and Coconut Cream Coconut-Water-Braised Crispy Pork Belly Bicol Express Charcoal Bún Thịt Nướng with Caramel Pork and Crispy Shallots Clay-Pot Cá Kho with Pork Belly and Homemade Nước Màu Cá Kho Salmon Donburi Cá Kho Crispy Rice Bites with Chilli Mayo Charcoal Cơm Tấm Sườn Chả with Steamed Egg Meatloaf Coconut-Poached Pork and Tiger Prawn Summer Rolls Soaked-Rice Hoppers with Seeni Sambol Thit Kho To (Clay-Pot Caramel Pork Belly with Pickled Bean Sprouts)Thit Kho Ramen (Caramel Pork Belly and Jammy Eggs)Caramel Pork and Egg Mayo Toast

Updated 2026-10-10