Rice Field Taro for Hot Pot

Rice Field Taro for Hot Pot is peeled and cut into sturdy bite-size chunks made for the simmering pot. Taro, or khoai môn, has a dense, starchy flesh flecked with purple that cooks down to a fluffy, creamy softness and gives broth a gentle nutty sweetness. Pre-cutting takes the messy, itch-prone peeling work out of your hands so the pieces go straight into the pot.

These chunks are sized to hold their shape through a long simmer, then yield to the spoon. Drop them frozen into a bubbling hot pot or lẩu, let them soak up the broth, or braise them into canh khoai môn and taro-and-pork soups. They are also right at home in a coconut taro curry or simmered alongside duck, where the starch thickens the sauce.

The bag holds 16 oz of peeled, cut taro, enough for a family-size pot of soup or hot pot. Keep it frozen at 0°F and add the pieces directly from frozen so they keep their shape. Inside is simply taro root that has been peeled, cut into chunks, and quick-frozen, ready to cook with no further trimming.