What are some tips for making Vietnamese Fried Taro (Khoai Từ Chiên)?

Name: Vietnamese Fried Taro (Khoai Từ Chiên)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium taro roots, peeled and sliced into thin rounds; 3 tablespoons vegetable oil for frying; 1 tablespoon fresh ginger, sliced; 1/4 cup coconut milk; 2 tablespoons sugar; 1/2 teaspoon salt; 1 tablespoon water

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Vietnamese Fried Taro (Khoai Từ Chiên)

Crispy and Delightful Vietnamese Fried Taro with Coconut Ginger Glaze

4servings

35 min

Easy

Weeknight-friendly timingMacros ready to logFeeds a hungry crew

About this recipe

Discover a beautifully crispy and flavorful version of Vietnamese fried taro. This dish combines the unique taste of taro with a coconut ginger glaze, making it a delightful treat suitable for any occasion. With simple ingredients and straightforward steps, it’s perfect for home chefs looking to explore traditional Vietnamese flavors with a modern twist.

Ingredients

2 medium taro roots, peeled and sliced into thin rounds
3 tablespoons vegetable oil for frying
1 tablespoon fresh ginger, sliced
1/4 cup coconut milk
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon water

Directions

1
Heat oil in a large pan over medium-high heat.
2
Fry taro slices in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
3
In a separate pan, sauté ginger in 1 tablespoon of oil for 1 minute.
4
Add coconut milk, sugar, salt, and water to the pan, stirring to combine.
5
Cook sauce over medium heat for 5 minutes until it thickens.
6
Drizzle the coconut ginger glaze over the fried taro and serve immediately.