Black pepper

tiêu

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Abundant in all Vietnamese dishes; enjoyed for its heat as well as its biting, yet aromatic taste. Introduced to Vietnamese cuisine before the first century. The combination of black pepper, salt, and lime is an extremely popular condiment for fish, shellfish, soups, salads, and stir-fries.