This is a forest vegetable dish with a unique name and specialty of the Westerners.
Many people already know that Hoai Linh has a very frugal taste in food. The comedian only likes Vietnamese folk dishes such as white rice, dried fish, fish stock, fish sauce and native vegetables. Many times Hoai Linh shows off her meals that look simple but make many people crave.
Recently, the popular male artist enjoyed sharing pictures of his rustic meal and good luckt: “Her lunch”. In Hoai Linh’s tray there is 1 bowl of white rice, 1 plate of fish stock, 1 bowl of spicy fish sauce and 2 vegetables – 1 boiled, 1 cooked soup.
Hoai Linh’s frugal rice tray.
Many famous artists in showbiz such as Phi Nhung, Thoai My, comedian Tra My, runner-up Truong Thi May, singer Ho Viet Trung, boss Quang Cuong … look at Hoai Linh’s tray of rice and all praise it, even asked to come over to eat.
Many artists complimented on delicious food, asking for a meal.
Many spectators also said that this is a meal characterized by the homeland, though frugal, but with all the delicious and “specialties”. There are people who confess to them that this is a “luxury meal” because away from the countryside, they want to eat such a simple but do not have it. A fan told the names of the dishes on Hoai Linh’s tray, which mentioned chayote. However, another netizen said: “Those are the vegetables that run, not the sundae. “Hoai Linh immediately clicked like this comment.
Boiled vegetables in Hoai Linh’s meal.
Hoai Linh clicked “like” to comment and explained that this is a running vegetable
Running vegetables, also known as “vegetables for the”, “buds for the”, “ropes”, “vegetables for fighting”, are parts of young leaves buds of the plant. Wild vegetables belong to the fern industry, many people also mistake it for giant vegetables, but completely different. Vegetable roe is mainly in the form of orchid or creeper stalks. They usually grow on freshwater swampy, mangrove, coastal beaches or along river banks. In Vietnam, the bud is a specialty of the West, even known as the “king of vegetables”.
The young leaf buds of the gooseberry tree, also known as the bud, contain many nutrients that are used as vegetables to eat with traditional dishes such as stir-fry, salad, … similar to the use of giant vegetables. Eat vegetables to help laxatives, reduce fever. One note is that pregnant women should be careful when using vegetables.
Image of raw vegetables when not processed, completely different from rubber.
Many people also misunderstand it as a giant spinach.
Plants and vegetables (Photo: Internet source)
There are many ways to prepare the buds and leaves for the young pods:
– Used as a raw vegetable: The young shoots are edible and used mixed with vinegar (slightly viscous), less popular.
– Boiled: Is the simplest cooking method in Southeast Asian countries. Picking vegetables to boil and dipping the fish sauce with anchovy add garlic and minced chili. The spicy taste of chili and the salty taste of anchovy fish sauce and the acrid taste of running vegetables create a delicious feeling. This dish is popular in the Southwest region and is also a dish in Hoai Linh’s meal.
– Fry: The most popular way of processing.
There are many delicious ways to cook with vegetables.
Stir-fry pork belly dish: Several cloves of garlic crushed. Thinly sliced beef. The fragrant aroma of fried garlic mingles with the rich scent of beef. Want to soak the sweet and fatty taste of spices into the wild flavor of rotten vegetables, you must stir-fry the vegetables separately in another saucepan. When the stalks are ripe, they suddenly turn from purple-green to a banana-leaf color. The stalks of vegetables have just ripe so they are more eye-catching than when they were fresh. Just stir-fry just well to keep the crispness of the vegetables like sautéed water spinach.
Pits for stir-fry shrimp: Picking the seeds to pick them up, pick up the young part, wash them, and drain them. Put a little salt in the pot together with boiled water, and then drop the buds to dry quickly. Take the buds out and put in a tub of cold water (mixed with ice) to increase the crunch, take out, and drain. Next, place the pan on the stove, fry the fragrant garlic fat and then let the shrimp (cleaned) with spices (seasoning) in and stir-fry. Finally, put in the bag (already blotchy) in. Turn to the island many times when the buds are ripe, bring them down, and scoop out a plate. Remember to add a little chopped green onions and a little ground pepper, and add a cup of lemon fish sauce, garlic and chili.
– Cooking soup, dipping hot pot: As a high-class and rare forest vegetable, it is increasingly popular when used to dip hot pot and cook soup.
Vegetable and sour soup is also a specialty of Dong Thap Muoi region. Vegetables that have yellow alum on the water surface are still growing every day. The viscous taste and the acrid taste of rural vegetables are rare.
– In other countries, there are also vegetables with many different ways of processing: Thailand is cooked with curry, mixed soup and especially dipped in sweet and sour Thai hot pot.In Sarawak (on the island of Borneo-Malaysia), where there is a lot of string, they are often boiled to serve. with shrimp paste. In Indonesia people also eat this vegetable, especially in the Central Kalimantan and South Kalimantan provinces. There people call this vegetable “kalakai”, this vegetable is precious and can be processed into many dishes such as boiled, fried, cooked soup …
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