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Chinese Radish, Nabo ( Hua Chi Tau )

chinese-radish.jpg

Thai recipe name pronunciationThis large white Chinese radish is used to make soups and stocks in Thailand. Shown here next to a carrot and some garlic. Peel it and slice thinly, add to stocks as they boil and it fills out the flavour and cuts through the fatty taste. If you can't find it, use a carrot or swede when making the stock. Don't use the small salad radish for stock.

Posted on October 1, 2005 12:51 PM |

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