Start to Finish: 10 minutes

Servings: 1 ginger root

Difficulty: Beginner

Roasted ginger is a key component to Vietnamese Pho, but don’t let that limit you. Roasting gives ginger a smoky complexity that adds layers of flavor to soups, sauces and glazes for meats and vegetables. You will need a stove with a gas burner or an outdoor grill to get a good char, but if you don’t have access to an open flame, you can roast ginger under the broiler in your oven.

  • Cooking spray 
  • 1 ginger root

Clean the ginger root under cold water to remove any dirt.

Place a wire rack over the largest burner on your stove. Set the heat to medium. If you’re using an outdoor grill, start the fire and let the rack heat up for 5 to 10 minutes before setting out the ginger.

Set the ginger root on the rack and let it roast for 30 seconds to 1 minute, or until it begins to char. Use a pair of tongs to flip the ginger and repeat on the other side.

If you’re using the broiler, set the temperature to high and allow the oven to heat for 3 to 5 minutes. Lay the ginger root directly on the oven rack in the highest part of your oven. Roast the ginger for 1 to 2 minutes, or until it begins to char. Turn and repeat on the other side.

Remove the ginger from the heat and allow it to cool. Once it is cool enough to handle, peel the charred skin and use it just as you would fresh ginger. Slice it into matchsticks or rounds to infuse flavor into a broth or sauce. Dice it to add a warm, spicy element to rice or roasted vegetables. Grate the roasted ginger to mix the flavor into an entire dish without making any one bite too spicy.

Roasted ginger is rarely served alone. Most commonly, it is used as a flavoring ingredient in other dishes. Try it in these recipes, and you will soon find yourself using it to add smoky, spicy warmth to many of your favorite meals.

Tips

To use roasted ginger in these or any of your favorite recipes, substitute an equal amount of roasted ginger for fresh ginger. Peel, slice, mince or grate it as called for in the recipe.