When sliced, each sausage-like, connected segment of this cylindrical tuber reveals a gorgeous pattern of oval and circular channels. The root, usually 2 to 3 inches in diameter and segmented into 4- to 6-inch-long sections, is able to retain its crunchy texture even after it’s been simmered for an hour or longer. Sliced thinly and blanched, it’s often added to stir-fries. Sometimes the long, internal channels are stuffed with a ground meat mixture, simmered, and then sliced for a spectacular presentation. Thai: rahk bua; Malay: ubi teratai; Vietnamese: củ sen
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