2 Kinds of Ginger in Vietnam: Brown Ginger and Buffalo Ginger

Vietnam is famous for its flavorful cuisine, and fresh ginger plays a starring role in many dishes. But did you know there’s more than one kind of ginger grown in Vietnam? Among them, brown ginger and buffalo ginger are the most popular. What are their differences? Let’s explore 2 popular kinds of Vietnamese ginger, including the unique buffalo ginger and the widely used brown ginger.

2 kinds of Vietnam Ginger

Unlike some gingers with a milder taste, Vietnamese ginger is famous for its distinct advantage in the kitchen. People love Vietnamese ginger for its pungent spiciness and aromatic fragrance. This characteristic adds a depth of flavor to Vietnamese dishes that sets them apart. The unique spiciness of Vietnamese ginger elevates everything from savory stir-fries to fragrant noodle soups.

Brown Ginger

Brown ginger or Se Ginger (Gừng Sẻ) is a familiar favorite in Vietnamese cuisine. It often has thick, brown skin and yellowish flesh, and also has a more fibrous texture. Brown ginger offers a punch with its strong, spicy flavor, making it a common addition to savory dishes, soups, and stir-fries. Due to its intense flavor and fibrous, people typically dry, grind, or pickle brown ginger for use in spice blends, marinades, and condiments. 

A close relative of Brown ginger is Se Lai Ginger (Gừng Sẻ Lai). Se Lai ginger is lighter-colored and boasts a slightly milder spiciness compared to Se ginger. People often use this kind of ginger in pickling and condiments, adding a touch of heat without overpowering the other flavors.

Buffalo Ginger

One truly unique variety is buffalo Ginger (Gừng Trâu). As the name suggests, buffalo ginger stands out for its large, knobby size, resembling a buffalo’s horns. Its flesh is light yellow and has fewer fibers compared to other varieties. Unlike brown ginger, buffalo ginger is known for its subtler spiciness and slightly sweet taste. This makes it ideal for use in dishes where a milder ginger flavor is desired, such as candied ginger or ginger tea.

Conclusion: From the fiery spiciness of brown ginger to the subtle sweetness of buffalo ginger, Vietnam offers a diverse range of ginger varieties. Each type brings its unique characteristics to the dishes. Brown ginger is smaller and has more fibrous, however is a stronger spice. Buffalo ginger is bigger and offers a milder spiciness. Also, there are tips for preserving fresh ginger for a long time!

Havigo Company Limited operates in the field of agricultural export. We wish to bring high-quality Vietnamese agricultural products such as spices, rice, beans, and fruits… to the world. We supply you with high-quality products at the best price. If you find interested in importing Vietnam Fresh Ginger, don’t hesitate to get in touch with us for better support via WhatsApp: +84 979 58 58 56.