Pork and Purple Taro Stew
While in Nha Trang, Marcia Kiesel learned how to make this satisfying country meat stew from a wonderful home cook named Madame Phai. The key ingredient in the stew is purple taro root, a vividly colored variety of this starchy, slightly sweet root vegetable. If you can't find it at an Asian market, substitute ordinary taro root or purple or yellow potatoes. More Hearty Stews
Recipe Summary test
The pork stew can be made one day ahead and refrigerated. Gently rewarm the stew and stir in the chives shortly before serving.
Madame Phai would probably be surprised, but a robust red Zinfandel actually pairs amazingly well with her hearty stew, especially one from Napa Valley.