Vegetation Profile: Elephant Ear

Bac ha is the Vietnamese name for an Asian vegetable which is known by a variety of names in English including taro stem and elephant ear. The scientific name for the plant is Alocasia odora. The plant is native to Southeast Asia, and is available from Asian markets and specialty stores. It is also possible to grow bac ha at home, since it is often used as an ornamental plant in temperate and tropical gardens.

The plant is in the same family as taro, which leads some consumers to confuse the two. The use of “taro stems” to describe bac ha increases the confusion. However, the edible part of bac ha is the stems, not the corms, as is the case with taro. Although bac ha corms can be eaten, the primary reason for cultivating the plant is the fleshy long stalks, not the corms. Just like with taro, however, bac ha must be carefully cooked before consumption, or the plant can stimulate an allergic reaction.

I can’t believe this is the first vegetable I’ve profiled. What can I say? Fruits are my fave.

I found these beautiful stalks of bac ha at an outdoor market in the city of Vinh Long in the Mekong Delta this past weekend. I was taken aback by how long they were; the tropical climate in Vietnam sure is amazing for growing hefty produce.

I only know of one dish that features bac ha and it’s a delightful soup called canh chua. I’ve mentioned my love for this soup many times on gas•tron•o•my. When cooked, the texture of bac ha becomes very sponge-like and tastily soaks up the soup’s sour notes. Although I’ve never tasted raw bac ha, I imagine it to be a bit like celery—crunchy, loaded with water and a bit tasteless.

Related Posts Plugin for WordPress, Blogger...

5 Responses to “Vegetation Profile: Elephant Ear”


  • tank you very very very much

  • I’m Vietnamese and live there for 27 yrs, I can assure you that “bac ha” is used only in “canh chua”

  • Great picture, thank you!

    I left them in the fridge for most of a week, and they were still perfectly crisp.

    Dry roasting with a little sesame oil I expected a bland celery like taste. Not at all. They have a little prickly bite to them. I didn’t share; I ate them all right away.

    Next time I’ll throw them in to absorb liquid from stir fry just before serving. Or hot & sour soup.

    /Uffe

  • Where I had lived, Bac ha can be used in different courses of food. For example eat raw as vegie or salad. Add to “La^u~ mam”. Stir fry (xao`). Cooker need to be very careful because it get over-ook easily.

  • My mom made the best bac ha canh cu. She also made bac ha with wild Betel Leaves (la lot)and grilled beef.

Leave a Reply