ku min

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Most common in dried form. Seeds are often crushed with a mortar and pestle to be added to soups, curries, and other skillet-cooked dishes. It has a characteristically strong, musty, and earthy flavor.