The Ultimate Guide to Identifying 12 Potato Varieties in Vietnam

Potatoes are a familiar staple for most Vietnamese, with a wide variety of types such as the sweet potato and taro. However, not everyone can differentiate between these different types of potatoes as they often look very similar on the outside.

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Potatoes are a familiar staple for most Vietnamese, with various types such as yam, sweet potato, and more. However, not everyone can differentiate between these varieties as they tend to look similar.

Here is a guide to help you, especially the home cooks, identify these potatoes so you don’t get confused when at the market:

## Potato Varieties:

### 1. White Potato:

Oval to round in shape, with light brown skin and yellow flesh. Commonly used for bone broth soups, stir-fries, or crispy fries.

### 2. Sweet Potato:

Sweet potatoes come in various types, like Japanese sweet potatoes, white-fleshed, or Dalat sweet potatoes. Generally, they have brown or purple skin with yellow, white, purple, or orange flesh, depending on the variety.

Sweet potatoes are delicious when roasted or boiled, especially during winter. They are also used in various tasty baked goods.

### 3. Taro:

Taro has a large, bulbous shape with a fibrous outer skin that often has horizontal lines. The flesh can be white, pale yellow, or light purple. It is commonly used in bone broths or hot pots.

### 4. Yam:

Yams have a large, rough body, sometimes with many roots. The skin is black, and the flesh is purple and sticky when cut. Yams are naturally sweet and used in various dishes, from cakes to soups.

### 5. Peanut Potato:

Oval to round in shape, small in size, with dark brown skin and white flesh. Commonly used in bone broths or duck stews, giving a delicious flavor.

### 6. Potato Stem/Corm:

Long and round in shape with many small roots. The skin is light brown, and the flesh is pale yellow. Often used in bone broths or boiled as a tasty side dish.

### 7. Cassava/Manioc:

Long and round, with brown skin and white flesh. Cassava is delicious boiled or in a bone broth soup, a favorite among many.

### 8. Wild Yam:

Wild yam has a thin, brown skin with a fibrous interior, a mild sweetness, and a crumbly texture. It is used to make arrowroot flour and is also delicious boiled.

### 9. Chinese Potato:

Long with a thin, yellow-brown skin and black spots. The flesh is ivory, free of fibers. Chinese potatoes are used in soups, stir-fries, or boiled as a side.

### 10. Ginseng Potato:

Similar in shape to sweet potatoes, with pale yellow or white flesh. Ginseng potatoes have a sweet, refreshing taste with a delicate aroma. They are commonly used in bone broths.

### 11. Chinese Potato Stem/Corm:

Resembling ginger root, this variety has purple-red skin, white flesh, and is fibrous. It is used to produce cellophane noodles.

### 12. White Chinese Potato:

With a brown outer skin and white flesh, this variety is also fibrous but crumbles more easily than the red variety. It has a sweet, nutty flavor when boiled, making it a popular choice.

Frequently asked questions

There are 12 main varieties of potatoes commonly found in Vietnam, each with unique characteristics and uses. These include the Khoai Tay Da Xanh, Khoai Tay Da Tim, Khoai Tay Da Do, Khoai Tay Da Trang, Khoai Tay Ngoc Trai, Khoai Tay Hong, Khoai Tay Royal, Khoai Tay Ban Tay, Khoai Tay Da Xam, Kho Mai Son, Khoai Tay Da Den, and the Khoai Tay Kho.

Each variety has distinct features that can be used for identification. For example, the Khoai Tay Da Xanh has a green skin and yellow flesh, while the Khoai Tay Da Tim has a purple skin and white flesh. The Khoai Tay Da Do is known for its red skin and yellow flesh, and the Khoai Tay Da Trang has a white skin and cream-colored flesh. The Khoai Tay Ngoc Trai has a unique pearl-like appearance with white flesh, and the Khoai Tay Hong has a pinkish-red skin and white flesh.

The cooking methods can vary depending on the variety. For example, the Khoai Tay Da Xanh and Khoai Tay Da Tim are great for baking, boiling, and mashing due to their fluffy texture. The Khoai Tay Da Do and Khoai Tay Da Trang are versatile and can be used for frying, roasting, or in salads. The Khoai Tay Ngoc Trai is best boiled or steamed, while the Khoai Tay Hong is perfect for making French fries or wedges.

These potato varieties are commonly available in local markets and supermarkets across Vietnam. You can also find them in specialty grocery stores that focus on fresh produce. It’s worth asking around and exploring different markets to find the freshest and highest-quality potatoes.

Potatoes are a good source of carbohydrates, providing energy for the body. They also contain potassium, vitamin C, and fiber. Certain varieties, like the purple-skinned potatoes, are rich in antioxidants and have potential health benefits. However, it’s important to remember that the way potatoes are prepared and cooked can impact their nutritional value.
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