Dọc mùng

Leucocasia gigantea

vegetable

Spongy stalks, peeled and sliced, that soak up the sweet-and-sour broth of canh chua and stay crunchy.

Origin

Southeast Asia

Season (United States)

all year round

Preparation

Always peeled and cooked: raw, they sting the throat because of their oxalate crystals.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In southern Vietnam it is called “bạc hà”, like mint, though it has nothing to do with it.