Vegetables · Fresh
Taro stems
Also called taro stalks, bon, dọc mùng, toran
Spongy, pale green stalks of the taro plant that soak up broth; peeled and used in Vietnamese canh chua and Indian curries.
What can replace it
- T3 · In a pinchCelery
Crunchy instead of spongy; won't soak up the sour broth.
- T3 · In a pinchLotus stems
Crisper, less spongy, and hard to find.
- T3 · In a pinchWater spinach
Use the hollow stems; firmer and grassier.
Cook with Taro stems