I’m drawn to food that straddles the worlds of savory and sweet—something that could be either but is committed to neither. And this is why pot ang is my favorite street snack when I’m in Cambodia. Grilled corn is already good on its own, but what makes pot ang special is the coconut sauce that coats it. The velvety sauce is mildly sweet and just as mildly salty. The pièces de résistance are the green onion specks stirred in at the last minute—simple and sublime.
For the best result, use the finely milled rice flour sold at every Asian grocery store. Make sure you use the type made from long-grain rice rather than glutinous rice. The package will be labeled simply “rice flour,” not “glutinous rice flour” or “sweet rice flour.” Erawan is a great brand. You can use glutinous rice flour, or even tapioca starch or cornstarch, in this recipe, but I’ve found that anything other than long-grain rice flour turns the coconut sauce a bit slimy.
