trái bỏ

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Also introduced by the French in 1940; grows well in Vietnam’s tropical climate. Considered a fruit, so mixed into a shake or ice cream, or eaten raw with sugar. Not used in salads or made into guacamole as in Western cooking.