Our frozen vegetables are picked at their peak and flash-frozen to lock in fresh taste, color, and texture. The range covers Vietnamese kitchen staples like taro, cassava, yam, lemongrass, straw mushrooms, chili peppers, and cooked corn on the cob, ready for hot pot, soups, stir-fries, and desserts. Each bag goes from freezer to pan with no washing or peeling.
This line covers the Vietnamese kitchen staples that take the most work to prep fresh, already peeled, grated, or cut and then flash-frozen. You get taro, cassava, and yam in peeled and grated forms, lemongrass, straw mushrooms, chili peppers, star apple, and several kinds of cooked and shaved corn, including a purple variety.
Drop taro, cassava, and yam straight into hot pot, soups, and braises, or steam and mash them for chè and taro paste desserts. The cooked and shaved corn goes into chè bắp, corn milk, and sweet soups, while frozen lemongrass and chili peppers season curries, marinades, and stir-fries with no chopping.
Flash-freezing holds the color and texture close to fresh, and the prep is already done, which saves the peeling and grating these roots usually need. Keep the bags frozen and use straight from frozen for the best results.
Find these at Asian grocery stores across the United States. See our Where to Buy page for a store near you, or contact us about wholesale and case orders.
No. Add them straight from frozen to hot pot, soup, or a braise, or steam them from frozen to mash for desserts. They are already peeled or grated.
The cooked and shaved corn is used for chè bắp, corn milk, and sweet soups. The purple corn adds color to the same desserts.
They are cleaned and ready to use, so you skip the trimming and chopping. Add them directly to curries, marinades, soups, and stir-fries.
Keep them frozen until you cook, and use straight from frozen. Reseal the bag to protect what is left.
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