Remember a food that starts with “c” and is three letters long, but can’t remember the rest?
You’ve come to the right place!
Read below for a full list of 56 different three-letter foods (alphabetized) from around the world.
| Ahi | Ale | Ant | Ash | Bao |
| Bap | Bun | Bun (Vietnamese) | Cep | Cod |
| Cos | Cow | Dal | Dip | Egg |
| Eel | Elm | Emu | Fat | Fig |
| Gac | Gim | Gin | Gum | Ham |
| Haw | Hen | Ice | Jam | Lox |
| MSG | Nem | Nut | Oat | Oil |
| Ogi | Pea | Pez | Pho | Pie |
| Pop | Ram | Rat | Roe | Roo |
| Rye | Rum | Soy | Tea | Ube |
| Udo | Uva | Yak | Yam | Xoi |
You might just discover something awesome.
Ahi
Ahi tuna is a lean, white fish enjoyed raw as sushi or sashimi or cooked rare. It can be grilled, pan-fried, or seared, offering ample protein, omega-3 fatty acids, and vitamin B12. One popular Hawaiian dish, poke (pronounced poh-kay), features cubed raw fish—typically ahi—marinated in sesame oil and soy sauce.
Ale
Ale, a beer variety originating in medieval England, is produced through warm fermentation. Initially, it denoted a brew without hops, but now typically includes a bittering agent for balance and preservation. Known for their fruity, robust flavors, ales offer a diverse taste profile from fruity and spicy to intense hoppy bitterness. The higher fermentation temps of ales result in richer aromas. They are also sometimes served warm in traditional alehouses in the UK, much to my horror. It is an acquired taste!
Ant
Have you ever considered eating ants? You should! Ants offer a protein source to enhance dietary quality and protein intake, potentially substituting traditional foods like milk, meat, fish, and eggs. However, caution is crucial as some ants produce formic acid, making specialized manufacturers and retailers essential. Ants are consumed worldwide in various ways: as desserts, roasted snacks, or condiments in different regions. For instance, in Mexico, Escamoles are prepared using ant larvae and pupae. In Cambodia, you can find ant stir fry. Plus, ants can also be toasted for dessert decorations or added to salads for a protein boost.
Ash
Ash has been utilized in culinary practices for centuries. In South America, meat and fish are slow-cooked in smoldering ashes for a smoky flavor. Ash was traditionally added to corn cooking water by Native Indians to aid husk removal. Recently, ash has resurged in modern cuisine through Michelin-starred restaurants like Noma and Mugaritz. Making ash involves burning hay or alliums, resulting in a smoky, bitter taste. It pairs well with strong flavors like red meat, onions, and cheese.
Bao
Bao, a traditional Chinese dish, consists of yeast-leavened buns filled with various savory or sweet ingredients. Typical fillings include meat, vegetables, and sugar. Often steamed, these buns are akin to mantou but have a sweeter taste profile due to the ingredients. Different from dumplings, bao are known for their light, fluffy texture, and mild sweetness.
Bap
Bap, known as cooked rice in Korean (밥), is a staple in Korean cuisine made by boiling grains like rice, black rice, barley, sorghum, millet, and beans until the water evaporates. This term encompasses various Korean dishes that feature rice as a key component, such as Bibimbap, Kimbap, Kongnamul Bap, and Jumeokbap.
Bun
A bun, a type of bread roll, commonly holds savory fillings like a hamburger or may be a sweet cake in certain regions. While buns vary in shapes and sizes, they are usually round and hand-sized or smaller. The term “bun” has different meanings across the UK: in Southern England, it’s a sweet hand-sized cake, while in Northern England, it’s a small round of bread. In Ireland, a bun is a sweet cake akin to an American cupcake. Buns are typically made from flour, milk, yeast, and small amounts of sugar or butter, with sweet versions featuring sugar, butter, and sometimes egg. Some varieties include fruit, nuts, icing, caramel, or fillings like jam or cream.
Bún (Vietnamese)
Vietnamese rice vermicelli, known as Bun, is a popular and diverse dish enjoyed by both locals and tourists. This dish, originating from ancient Vietnam, features small coils of rice flour threads in various recipes, showcasing the delicate balance of sweetness and savory flavors typical of Vietnamese cuisine. With variations like bun dau mam tom, bun cha, and bun bo Hue, each incorporating ingredients like fried tofu, grilled meat patties, and flavorful broths, the Vietnamese bun offers a culinary journey through the country’s rich food culture.
Cep
Ceps, also known as porcini mushrooms or “penny buns,” are highly regarded for their quality among mushroom varieties. Often featured in upscale restaurant menus, these large boletes feature a dull brown cap, a dirty white pore, and a stout, swollen stem. Typically found from summer to autumn under broadleaf or coniferous trees, they benefit from slow cooking to enhance their flavor. Before incorporating them into a dish, it is advisable to slowly dry them in the oven to remove moisture, then gently stew them in oil. Ceps can be enjoyed raw when thinly sliced and dressed with lemon and oil or added to salads. Cooking them brings out their rich, earthy taste, which mellows the flavor and improves digestibility.
Cod
Cod, a demersal fish of the Gadidae family, is known for its mild, sweet flavor and firm, moist flesh that is perfect for diverse cooking techniques. The genus Gadus encompasses various species commonly referred to as cod, each sharing these desirable attributes. Cod’s delicate taste and flaky texture, coupled with its non-overpowering fishiness, make it a preferred choice for individuals who prefer milder seafood flavors.
Cos
Romaine lettuce, also known as cos lettuce, is a type of lettuce with tall heads of sturdy dark green leaves and firm ribs down the center. It differs from most lettuces in that it is heat-tolerant and is considered an old-fashioned winter lettuce. This variety has crisp, green, elongated leaves tightly packed to create a head. The leaves are rough and offer a crunchy texture with a mildly bitter taste. Both full-sized and smaller ‘baby’ cos lettuces can be found, also known for their crispy texture and hint of bitterness.
Cow
Cattle, large domesticated ungulates, are widely raised as livestock belonging to the Bovinae subfamily. Within the Bos genus, cows denote mature females, while bulls refer to mature males. Beef can be sourced from both genders, with specific breeds like Angus or Herefords primarily rearing all calves for meat. Steers (neutered males) are mainly consumed as beef cattle, while females are retained for breeding. The taste of beef varies based on the meat cut, quality, and cooking method, generally offering a rich, savory flavor profile with a hint of sweetness.
Dal
In Indian cuisine, dal (also spelled daal or dhal in English) refers to dried, split pulses like lentils, peas, and beans that need no pre-soaking. India is the world’s top pulse producer. Dal encompasses various split legumes such as chickpeas and kidney beans. If a pulse is halved, it becomes daal; for instance, split Mung beans turn into Mung dal. A dal dish typically consists of split pulses, has a soup-like texture, and is less spiced than curry.
Dip
A dip or dipping sauce is a versatile condiment that enhances foods like pita bread or fresh fruits and vegetables. Typically, dips are crafted by blending fats like sour cream or mayonnaise with acids like vinegar or lemon juice, then adding seasonings like herbs, spices, and veggies. These mixtures can vary in texture from smooth to chunky and be served hot or cold. Popular dip varieties include French onion dip, ranch dressing, blue cheese sauce, hummus, tzatziki, salsa, and pesto.
Egg
An egg is a natural container produced by an animal to nurture a potentially fertilized egg cell. Fertile eggs, although edible, do not differ significantly in nutrition from unfertilized eggs. Refrigeration halts embryo development in fertile eggs. Occasionally, embryos are allowed to mature but are consumed before hatching, as seen with the Southeast Asian dish called balut. The taste of raw eggs is relatively plain; the egg whites lack flavor, while the yolks offer a rich, buttery taste. Chicken eggs are the most widely available, but quail, duck, caviar, goose, turkey, and ostrich are also found in many parts of the world.
Eel
Eels are ray-finned fish with over 1000 species across 20 families. Freshwater eels feature tender meat, contrasting with the firmer texture and tougher skin of saltwater eels. Known for their subtle, sweet taste reminiscent of squid and bass, freshwater eels are particularly favored for grilling or pan frying, making them a popular choice for sushi toppings.
Elm
Spring brings elm samaras, elm tree seeds resembling fresh green peas, a unique wild edible for foragers. They can be eaten fresh or cooked and are best when light green, gathered as the tree starts to leaf out. The seeds of elms, like Siberian elm and Slippery elm, offer a sweet, earthy taste with a texture-rich in mucilage. These seeds are not only edible but also versatile in various preparations. Slippery elm, in particular, is known for its soothing and nurturing qualities due to its mucilage content.
Emu
The emu, a flightless bird unique to Australia, holds the title of the largest native bird in the land down under. It is the second-tallest bird globally, next only to the African ostrich. Emus roam across vast stretches of the Australian mainland. Emu meat offers a healthy alternative for beef enthusiasts with a taste akin to premium beef but with a lower fat content. Red emu meat mirrors the flavor and consistency of lean beef while boasting reduced cholesterol, fat, and calories.
Fat
Fat is present in various foods like milk, meat, and oils, as well as in fried, baked, and pre-packaged foods, serving as a critical energy source and aiding vitamin absorption for growth and health. Short-chain fatty acids are sour-tasting, while long-chain ones can evoke an unpleasant sensation known as oleogustus. This unique taste of fat is being considered as a potential sixth primary taste. Cooking fats like butter, olive oil, and animal fats enhance flavor and texture in dishes but have always sparked debates on the health benefits and risks.
Fig
The fig originates from the Mediterranean, western, and southern Asia. Cultivated since ancient times, figs are now globally grown. They exhibit a jam-like texture with a flavor fusion reminiscent of strawberries, currants, and dates, accompanied by hints of honey, flowers, and nuts. Figs offer a medley of tastes resembling dried fruits, melons, berries, and sugary notes such as raspberries, strawberries, cherries, dates, raisins, and brown sugar. The edible skin varies in texture, with early-season figs having delicate peels and late-season ones featuring thicker skins. Peeling is optional, with a vegetable peeler handy for those who prefer skinless figs. But I think the skin is delicious and very easy to eat, so give it a go!
Gac
Gac, derived from the Vietnamese gấc, belongs to the melon and cucumber family, Cucurbitaceae, native to Southeast Asia and Queensland, Australia. Gac fruit, often compared to avocado in taste, offers a mild flavor and creamy texture. The inedible outer skin requires discarding to access the soft pulp enveloping the large seeds. Packed with healthy fats akin to avocado, the fruit’s nutritional essence resides in the red pulp surrounding the seeds, abundant in lycopene, beta-carotene, and antioxidants. These antioxidants repair cells at a fundamental level, reducing the risk of cancer, dementia, heart disease, and depression.
Gim
Gim, alongside wakame and sweet kelp, is a commonly cultivated and consumed seaweed in Korea. Sourced from the pristine waters of Korea, gim boasts a rich umami flavor that whets the appetite. Combining this savory seaweed with crispy brown rice, corn, and potatoes creates a delightful, nutritious, low-calorie snack. Known for its protein, thiamine, riboflavin, and vitamins A, B6, and B12 content, gim also offers essential amino acids and mineral salts like iodine and iron.
Gin
Gin, an alcoholic spirit infused with juniper berries and various botanicals, originated as a medicinal elixir crafted by monks and alchemists in Europe. Common botanicals found in gin include juniper berries, coriander seeds, citrus peel, and anise. While gin recipes vary, most producers follow a similar blend, resulting in a fresh, piney taste with citrus and spice undertones. In contrast, vodka offers a smooth, neutral flavor, while gin presents a more intricate profile due to the juniper and botanical medley. Legally, all gins must include juniper, though the quantity differs among brands, with London Dry gins featuring a prominent juniper essence.
Gum
There are a bunch of different gums that are considered food products. Several food gums and emulsifiers are sourced from nature as complex carbohydrates. For instance, locust bean gum is derived from the carob tree, while guar gum is extracted from a legume called cluster bean. Xanthan gum is a product of bacterial fermentation of basic sugars. Then you have chewing gums and bubble gums, which usually consist of synthetic rubber, resins, and waxes blended together.
Ham
Ham, derived from the leg of a pig, is preserved through wet or dry curing, sometimes with smoking. This processed meat encompasses both whole cuts and mechanically formed varieties, found globally as regional delicacies. Offering a pleasing texture, its predominantly savory and rich flavor profile has a hint of sweetness that persists in all types, whether smoked or salted.
Haw
Hawthorn, a thorny shrub from the rose family, reaches heights of 5 feet in hilly and sunny wooded areas worldwide. Its May-blooming flowers appear in small clusters of white, red, or pink, followed by haws, small berries varying in color from yellow to dark red. These berries are rich in nutrients, offering a tart taste with a hint of sweetness. For centuries, people have turned to hawthorn berries as an herbal remedy for digestive issues, heart problems, and high blood pressure.
Hen
A hen, a female chicken raised for eggs or meat, differs little in taste from the chickens sold in stores, which come from both sexes. This similarity is due to controlled feeding, breeding, and processing at a young age. Older hens are tougher, but some enjoy slow cooking for enhanced taste. Alternatively, using the bones for broth is an option.
Ice
Ice can undergo various forms like shaving, cubing, nuggeting, or crushing, with options from tap, spring, or purified water sources. Regardless of shape or origin, the FDA classifies ice as a food product. Fruit ice can be created by blending fresh fruit with water and freezing the mixture in ice cube trays. Shaved ice desserts can also be made by adding syrup to shaved ice. Or, just keep it simple and make ice cubes to cool down your drink.
Jam
Jam is made by cooking crushed or chopped fruit with sugar, sometimes adding pectin and acid until the fruit softens. As it cooks, water evaporates, and the mixture thickens to a spreadable texture, often with fruit pieces. In contrast, jelly is clear without fruit solids. Fruits are crushed, cooked, and then strained through a fine mesh to extract juice, ensuring a crystal-clear consistency. This process gives jelly its smooth texture.
Lox
Lox, a cured salmon fillet that may be smoked, is a popular choice often found atop a bagel with cream cheese, typically accompanied by tomato, onion, cucumber, and capers. Unlike smoked salmon, lox is never cooked but instead cured in a salty brine for weeks, resulting in a raw texture that complements a toasted bagel. With a smooth, velvety, and buttery taste akin to other salmon varieties, lox stands out due to its saltiness from the brining process.
MSG
Monosodium glutamate, or sodium glutamate, is the sodium salt form of glutamic acid, naturally occurring in foods like tomatoes and cheese. It imparts a specific taste known as umami, the fifth basic taste after sweet, sour, salty, and bitter, with a meaty flavor linked to protein presence in food. Despite being stigmatized, recent research debunks myths around MSG, showing it to be safe in small quantities without causing significant harm.
Nem
Nem, derived from the traditional Vietnamese term for “spring roll,” encompasses a range of Vietnamese dishes that vary by region. These rolls are typically filled with minced pork or prawns, wrapped in bánh tráng (rice paper), and deep-fried. In southern Vietnam, this dish is often called chả giò.
Nut
Nuts are fruits with a tough shell protecting an edible kernel. In everyday and culinary terms, a range of dry seeds are referred to as nuts, while botanically, a nut’s shell remains closed. They provide protein, healthy fats, fiber, vitamins, and minerals, aiding in weight management by regulating fat absorption and food intake. Some nuts offer a mild, creamy taste, others have stronger flavors – almonds are subtly sweet, walnuts are rich and slightly bitter, cashews are creamy, and peanuts have a savory flavor. There is a nut for everyone! Unless you are allergic, of course.
Oat
Oats, scientifically known as Avena sativa, belong to the Poaceae grass family as a cereal grain. They are the edible seeds of oat grass, commonly found in breakfast bowls worldwide. With a naturally nutty and sweet taste, oats are rich in fiber, aiding in satiety. While plain oatmeal is nutritious, it can be bland without toppings. Many commercially available options are high in sugar, but preparing oatmeal at home can help manage sugar intake.
Oil
Cooking oil, a liquid fat from plants or animals is utilized in various cooking methods like frying and baking. It enables higher cooking temperatures than water, hastening cooking processes and enhancing flavors while ensuring even heat distribution to prevent burning or unevenly cooked food. While plain vegetable oil is relatively bland for frying or baking, unrefined oils extracted from seeds or nuts can impart distinct flavors to dishes. While commonly viewed as healthy by many health professionals, vegetable oils might pose health risks depending on their fatty acid composition, plant source, and processing methods.
Ogi
Ogi, a fermented cereal pudding, is a popular street food hailing from Nigeria. Typically crafted from maize, sorghum, guinea corn, or millet, the traditional process involves soaking the grains in water for up to three days. Following this, the grains are wet-milled or ground and sieved to eliminate husks. The raw ogi then undergoes fermentation for a few additional days, imparting its distinct sour flavor. Nowadays, purchasing raw solid ogi in batches has simplified the preparation, allowing for a quick and convenient serving of the glossy, custard-like meal.
Pea
Peas, scientifically known as Pisum, serve as a versatile crop, encompassing both pulse and vegetable categories. While flavor profiles may differ among varieties, peas generally offer a blend of sweetness and savory notes. They boast a prominent green flavor profile and complement various proteins like fish and roast dishes.
Pez
Pez, an Austrian candy brand, features manual dispensers for its straight-edged, curved-corner candy blocks. Each dispenser holds 12 pieces of the pressed, dry candy. Pez is now a global phenomenon, with billions of candies consumed annually in the U.S. alone. Beyond its tastiness, Pez offers collectible dispensers that have become iconic in American culture, making it more than just candy – it’s a symbol of fun, nostalgia, and tradition.
Pho
Pho, a traditional Vietnamese soup, comprises broth, rice noodles, herbs, and meat. It is a beloved dish in Vietnam, commonly found in homes, street vendors, and restaurants nationwide. The city of Nam Định was where Vietnamese pho originated. The process involves simmering beef bones and meat with aromatics for six hours, straining the broth, and serving with cooked meat, raw slices, rice noodles, and various garnishes. Key flavors include charred onions, ginger, star anise, cinnamon, cloves, and other spices for aroma, along with fish sauce for saltiness, sugar for sweetness, and a variety of herbs for added freshness.
Pie
A pie consists of a pastry dough casing filled with sweet or savory ingredients. Sweet pies may contain fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or egg and dairy-based fillings like custard or cream. Savory options include meat, eggs, cheese, or a mix of meat and vegetables. The crust determines the pie type: filled pies have the filling on top of the pastry, top-crust pies cover the filling, and two-crust pies enclose it. Shortcrust pastry is common, but other options like biscuits or mashed potatoes can be used. Pies vary in size from bite-size to multi-serving portions.
Pop
Apop is a carbonated beverage known as “pop” in the Midwest, “soda” on the East Coast, and generically as “Coke” in the South, regardless of brand or flavor. This drink typically combines soda water with flavored syrup for a sweet taste. Regional dialects play a role in the varied terms used to describe these soft drinks across the United States. Whether it’s referred to as “pop,” “soda,” or “Coke,” the essence remains the same – a fizzy drink enjoyed by many.
Ram
Ram meat, also called mutton, is a popular choice in several regions but may be deemed uncommon elsewhere. It boasts a distinct gamey flavor akin to boar or venison, complementing earthy tastes and lending versatility to dishes. Rich in essential nutrients like vitamins B, iron, protein, omega-3, fat, calcium, zinc, and phosphorus, its widespread culinary use underscores its nutritional value, making it a wholesome addition to varied diets across the globe.
Rat
Rat meat comes from different types of medium-sized, long-tailed rodents. While considered taboo in certain cultures due to disease fears or religious beliefs, it is a dietary staple elsewhere. In regions with high rat populations, rats are included in local diets. Rat-on-a-stick, known as rat kebab, is a dish found in Thailand and Vietnam where a roasted rat is served on a skewer after being skinned, washed, gutted, and roasted. The taste of rat meat is often described as sweet, nutty, and slightly sour, resembling chicken or pork but with a firmer texture. It is a protein-rich and low-fat meat option.
Roe
Roe, also known as hard roe, refers to fully mature internal egg masses within fish and various marine creatures like shrimp, scallops, sea urchins, and squid. This seafood ingredient is versatile, cooked in numerous dishes, and raw in delicacies such as caviar. Salmon roe, a type of roe, possesses a salty and slightly fishy taste that may surprise initially but transitions into a blend of bitterness and subtle sweetness once familiar. You’ll most likely have seen it at Japanese restaurants as those little orange balls on top of your sushi!
Roo
Kangaroo meat, colloquially referred to as roo meat comes from Australia’s iconic kangaroo. This meat is lean, has a gamey taste and high protein content, and is appealing to health-conscious individuals. Historically, kangaroo meat has been a significant protein source for some indigenous Australians. It boasts a low-fat content of about 2% and contains a notable amount of conjugated linoleic acid (CLA), associated with various health benefits. Kangaroo meat is even processed into pet food! Due to its low-fat levels, it requires unique cooking methods such as slow cooking or quick stir-frying; otherwise, it gets tough and chewy.
Rye
Rye is a type of grass cultivated widely for its uses as a grain, cover crop, and forage. Belonging to the wheat tribe (Triticeae), rye is closely linked to wheat and barley (genera Triticum and Hordeum). Its grain is versatile and employed in making flour, bread, beer, crispbread, select whiskeys, vodkas, and animal feed. Rye stands out for its natural spiciness compared to grains like corn and wheat, imparting a distinct kick to whiskey with flavors reminiscent of black pepper or clove. Early American rye whiskeys, crafted from 100% rye mash, were notably bold and zesty.
Rum
Rum, a spirit derived from fermenting and distilling sugarcane molasses or juice, matures in oak barrels to develop its character. While not inherently sweet, rum often hints at sugary notes due to its sugarcane origins. Enjoyed neat in rum-producing regions, it’s more commonly mixed in cocktails like the daiquiri with light rum or tall drinks like the rum Collins with dark rum. Beyond drinks, rum enhances dessert sauces and various dishes.
Soy
Soybeans, native to East Asia, are widely cultivated for their versatile edible beans. Common in traditional cuisine, soy products like soy milk, tofu, and tofu skin offer various health benefits. Studies suggest that soy consumption can lower the risk of cardiovascular issues, stroke, coronary heart disease, and certain cancers while also promoting bone health. Soy is a rich source of high-quality protein, with daily servings recommended for improved health. Although soy products often have a grassy or beany taste due to lipoxygenase, it is still widely consumed.
Tea
Tea, a fragrant beverage made by steeping cured or fresh leaves of the Camellia sinensis plant, hails from East Asia, possibly originating near southwestern China and northern Myanmar borders. Tea solely originates from the Camellia sinensis plant, but its classification into Black, Green, Oolong, White, and Pu-erh types depends on leaf selection and processing levels. Tea presents various flavors – floral, grassy, sweet, bitter, nutty, and astringent. The diverse tea styles and flavors arise despite originating from a common source! Tea itself does not encompass herbal or fruit teas like chamomile or peppermint, as they are not from the actual tea plant.
Ube
Dioscorea alata, or purple yam or ube, is a type of yam with tubers ranging from vivid violet-purple to bright lavender or even cream to white. Ube and purple sweet potatoes have a similar sweet, earthy taste. Still, ube stands out with a nuttier, vanilla-like flavor and a moister texture compared to the drier sweet potatoes. In the Philippines, purple yams are turned into flour for various desserts. Ube can also be processed into a powder for making vividly colored dishes such as rice, candy, cakes, desserts, and jams.
Udo
Aralia cordata is a tall herbaceous plant, reaching heights of 2 to 3 meters, originating from Japan, Korea, and eastern China. Known by various names like spikenard, herbal aralia, udo, Japanese spikenard, and mountain asparagus, it thrives on wooded slopes. It is a springtime wild vegetable commonly enjoyed as tempura or kinpira due to its slight bitterness. Its edible stem can be boiled and added to miso soup, offering a fresh, green taste with hints of fennel, celery, and chicory.
Uva
In Italian, Spanish, and Portuguese, “uva” translates to “grape.” Botanically, it’s classified as a berry with a fleshy pericarp containing seeds, juicy pulp, and sweetness. The vine blossoms in spring, bearing clusters of six to three hundred grapes in various hues like black, purple, yellow, golden, pink, orange, or white. Grapes are enjoyed fresh, processed, or dried as raisins but are predominantly cultivated for winemaking purposes.
Yak
The yak, or the Tartary ox or hairy cattle, is a long-haired domesticated species found in the Himalayan region of South Asia, Tibetan Plateau, Gilgit-Baltistan, Tajikistan, Mongolia, and Siberia. Descended from wild yaks, they taste similar to bison but have a deeper red color due to higher hemoglobin levels. These animals, adapted for high altitudes with lower oxygen, feature extra ribs and larger lung capacity than regular cattle.
Yam
Yams, a common name for certain plant species in the Dioscorea genus, produce edible tubers. Unlike sweet potatoes, yams feature rough, dark brown skin akin to tree bark with dry, starchy flesh resembling regular potatoes. In comparison, sweet potatoes sport smooth, reddish skins, softer cooked flesh, and a sweet taste. Yams offer an earthy, neutral flavor, sometimes slightly sweet but mainly absorbing the dish’s seasonings. Due to their raw toxicity, yams require cooking before consumption.
Xoi
Xôi, a Vietnamese sticky rice dish, is crafted from glutinous rice and various ingredients, offering a savory or sweet taste. Commonly enjoyed as a quick breakfast or snack nationwide, xôi can also be a substantial meal for lunch or dinner in many Vietnamese regions. To enhance its rather plain sticky rice base, coconut milk, and beans are often added to create a richer, nuttier flavor. The versatility of xôi allows for the infusion of different types of beans like black beans, mung beans, and peanuts, providing a range of textures, too!
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