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 Shredded young sweet corn in sugar syrup


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Ch bắp non/ng non - Shredded young sweet corn in sugar syrup (Hue and northern style)



  • 6 ears of young sweet corn, shredded or sliced very thin
  • 3-4 cups water
  • 2 tablespoons of tapioca starch or corn starch
  • 1 1/2 cup of sugar


  • Clean the corn well before shredding or thinly slicing it. Put the corn in a medium sauce pan, add water and sugar, bring to boil then simmer for 4-5 minutes.
  • Dissolve corn starch in 1/4 cup of water, add to the corn-sugar syrup. Stir constantly until the syrup is clear. Season to taste if it's not sweet, add a little more sugar.
    Ladle in small serving bowls. Serve at room temperature.
  • Serves 8-l0