Taro stem

bạc hà

Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

There are many varieties of taro, but only the stems of the Colocasia gigantean are eaten. Not related to stems of taro root. Sliced stems, which are porous, are used in soups, holding flavorful stock like a sponge. They’re also great in salads for their delicate flavor and crisp texture.