Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Similar in look to gingerroot, but more sour and peppery, and pinkish in color. It’s used in curries and soups or to season meats and seafood. When served fresh, it’s mildly spicy with a refreshing odor. Much spicier in its dried form.