Vietnamese Pork and Taro Stew with Green Garlic

Preparation info
  • Serves


    • Difficulty


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By Diane Morgan

Published 2012

  • About

I love to make this deeply satisfying country stew in the early spring when green garlic is in season and available at the farmers’ market. Green garlic is harvested before the bulb forms and looks like green onions or very small leeks. It has a mild garlic flavor, much more herblike and delicate than mature heads. If you can’t find green garlic, you can substitute 2 large garlic cloves.