Ginger

gủ̀ng

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Acidic in taste when raw. Peeled roughly and cooked in many dishes for its heat and pungent taste. Because of its fragrance, it’s often added to soup stocks or caramelized into syrup.