Jicama

củ sắn

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Sometimes used in sautéed dishes; more commonly julienned and served in salads, banh cuon fillings, and soups. Its crunchy, juicy texture and subtle flavor make it a very popular snack. The brown skin is inedible and needs to be peeled.