There are several species of arrowroots whose roots (rhizomes) are either eaten fresh or made into flour in Vietnam. In Vietnamese, arrowroots are called “dong”, an umbrella term for plants that belong to the Marantaceae, and Cannaceae families. common arrowroot The common arrowroot is Maranta arundinacea, known as dong, dong củ, dong ta or bình
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Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.