Chinese Radish, Nabo ( Hua Chi Tau )


This large white Chinese radish is used to make soups and stocks in Thailand. Shown here next to a carrot and some garlic.

Peel it and slice thinly, add to stocks as they boil and it fills out the flavour and cuts through the fatty taste. If you can't find it, use a carrot or swede when making the stock. Don't use the small salad radish for stock.
This radish together with some stock from boiled meat bones, and dried chillie flakes makes a very nice and simple soup as a side dish.

Browse Recipes