Taro root

khoai môn

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
A starchy, tuberous vegetable similar to the potato in taste and use, but starchier and stickier in texture. Most common in desserts and tapiocas. The hairy brown skin must be removed; boil first. The center of the root has concentric circles with a bit of purplish coloring.