The scientific name of the Banyan tree is Ficus racemosa, which belongs to the mulberry family. Banyan trees are mainly found in tropical and subtropical regions, especially near ponds, lakes, rivers, and streams.
The Banyan tree is known as a tall woody tree, reaching a height of about 20-30m, with grayish-brown smooth bark. The small branches are brown, with drooping clusters of fruits.
The fruits of the Banyan tree grow from the base to the top, densely clustered on the branches, forming clusters on the trunk, and on the large branches without leaves. When ripe, the fruits have a reddish-brown color, with a smooth and short stem.
The Banyan tree is widely planted
The Banyan leaves are shaped like spears, with pointed tips and slightly rounded bases. When the leaves are young, both sides are covered with hair. When mature, the leaves look stiff, with entire or slightly serrated edges.
In Vietnam, Banyan trees are planted everywhere because they are easy to live and grow, provide shade, and enhance the landscape. In addition, Banyan fruits can be used in the preparation of dishes such as salt, fish stew… The leaves of the Banyan tree are used to accompany dishes such as nem and sour meat.
Why should you plant Banyan trees in front of your house?
In feng shui beliefs, Banyan trees symbolize luck, warmth, abundance, and fullness for the homeowners.
The cluster of Banyan fruits intertwined closely represents the synergy of all fortunes, bringing prosperity to the family.
Therefore, Banyan trees are often planted in front of and within gardens, offices, or business establishments to bring luck and prosperity to the owners.
However, planting Banyan trees in front of the house takes up a considerable amount of space and requires regular pruning, so nowadays many people choose Banyan bonsai trees.
Significance in terms of feng shui
There are many types of Banyan trees such as American Banyan, Wild Banyan, Sweet Banyan, Strawberry Banyan, Sticky Banyan, and Te Banyan.
In particular, the Banyan tree in Vietnam is a type of woody tree with a height of 10-25m. The Banyan tree in Vietnam has fruits that grow in clusters and have a yellow-orange color when ripe. Besides being planted for shade in gardens, the Banyan tree in Vietnam is also commonly used as a decorative tree, creating highlights in green spaces.
Or the American Banyan tree, which is a type of Banyan tree with a height of about 6m. The fruits of the American Banyan tree grow from the trunk, resembling pears, and have a high nutritional content. American Banyan trees are grown for ornamental purposes or for using the fruits as food.
Depending on personal preferences, homeowners can choose different types of Banyan trees. Choose ones that bring the best results and are suitable for the living space and garden of the family.
Note that Banyan trees should be planted on the left or right side of the front gate. This helps the homeowners attract fortune and luck. The left side is considered a favorable position for absorbing energy, while the right side is often associated with development and success. Depending on personal preferences, you can choose either side to plant the Banyan tree.
And in cuisine
Some dishes made from Banyan fruits
Braised Banyan with Pork
This dish is delicious when served with rice. You only need to prepare: Banyan – the main ingredient that cannot be missed, pork belly, dried onions, fish sauce, curry powder, pepper, and lime leaves.
Thinly slice the pork belly, marinate it with curry powder, fish sauce, and pepper. Remove the stalk of the Banyan fruit, wash it clean.
Stir-fry the dried onions until fragrant, then add the pork and stir-fry briefly, then add the Banyan fruit and stir-fry evenly. Pour in a bowl of broth and simmer over medium heat until the sauce thickens, becomes golden. Turn off the heat and add pepper and lime leaves.
In less than 30 minutes, you will have the braised Banyan dish to eat with hot rice. The pork belly absorbs the mild bitterness of the Banyan fruit, reducing the greasiness when eating. The Banyan fruit is soft, fatty, and has a rich flavor. A small tip for you is that this dish will be even more delicious if you use a clay pot to braise it.
Braised Banyan with Fish
If you don’t like pork belly, then the braised Banyan with fish is a perfect alternative. The ingredients needed are simple: Fish, Banyan fruit, chili peppers, garlic, necessary spices such as salt, broth powder, pepper, fish sauce, sugar, and a little lard.
Prepare the fish by removing the scales and guts, wash it clean, then slice it into pieces about 2cm thick. Then, add a small spoonful of salt, a little broth powder, sugar, and fish sauce to marinate the fish for about 30 minutes so that the fish absorbs the spices evenly. Pour cooking oil into a hot pan, then fry the fish briefly.
Roast the lard until it becomes lard and cracklings. Take the Banyan fruit, remove the stalk, wash it clean, and blanch it briefly with boiling water. Mix the fish, the Banyan fruit, and the cracklings together, then arrange them in a pot, preferably a clay pot.
Add the chili peppers on top, season with a little salt, broth powder, and seasoning powder, then add a little water until the fish is barely covered with sauce. Place the pot of fish on a low heat and simmer until most of the sauce is absorbed, then taste and adjust the seasoning to suit your taste. Continue cooking until the sauce thickens and sticks together, then sprinkle a little pepper on top. You can also use carp or snakehead fish as a replacement.
Banyan Fruit Salad with Pork Ear, or Dried Fish or Dried Squid
This Banyan fruit salad is delicious and is perfect for treating guests. The ingredients needed are Banyan fruit, onions, roasted peanuts, Vietnamese coriander, chili peppers, pork ear, or you can replace it with dried fish or dried squid, and necessary spices such as vinegar, sugar.
Cut the Banyan fruit into quarters, soak it in diluted saltwater with vinegar until it tastes slightly sour and salty. Then put it in the refrigerator’s freezer compartment for 31 minutes, or soak it in ice to make the Banyan fruit crispy.
For pork ear, bring a pot of water to a boil, then boil the pork ear until cooked. Then, take it out and let it cool, then slice it. If you use dried fish or dried squid, cut it into thin slices.
Cut the onions into round circles, soak them in vinegar and sugar for a slightly sour and sweet taste, soak for about 31 minutes.
Put the pork ear in a large bowl, take out the soaked Banyan fruit and onions, and mix them well. Add finely chopped coriander or any other fresh herbs you like, mix well, then add a few slices of chili peppers and sprinkle roasted peanuts on top.
Pickled Banyan Fruit
The ingredients you need include Banyan fruit – of course, sugar, fish sauce, garlic, spicy chili peppers, sweet chili peppers, carrots, white radish, potato starch, lime leaves, vinegar, and necessary spices.
First, slice the Banyan fruit and soak it in a diluted saltwater solution with a little vinegar until it tastes slightly sour. After that, rinse it clean and drain the water.
Shred the carrots and white radish, soak them in saltwater for 15 minutes, then rinse and squeeze out the water.
Prepare a mixture of potato starch with boiling water and let it cool. Put the mixture of sweet chili peppers, spicy chili peppers, sugar, fish sauce, soup powder, and garlic in a blender, add a little vinegar and blend until smooth. Then pour the mixture into the potato starch, taste it to suit your taste. Add the shredded carrots, radishes, and Banyan fruit that have been drained into the mixture, soak for 2 days, and then refrigerate for later use. If you want to eat it immediately, squeeze some lime on top, wait for 2 hours, then it is ready to be served.
Braised Banyan with Fish: Marinate fish with salt, broth powder, sugar, and fish sauce. Fry the fish briefly, then mix with Banyan fruit and cracklings. Add chili peppers, season, and simmer until sauce thickens.
Banyan Fruit Salad with Pork Ear/Dried Fish/Dried Squid: Cut Banyan fruit into quarters and soak in diluted saltwater with vinegar. Refrigerate or soak in ice to make it crispy. Boil pork ear, slice it, and mix with Banyan fruit, onions, roasted peanuts, Vietnamese coriander, and chili peppers.
Pickled Banyan Fruit: Slice Banyan fruit and soak in diluted saltwater with vinegar. Shred carrots and white radish, soak in saltwater, then rinse and squeeze out water. Blend chili peppers, sugar, fish sauce, soup powder, garlic, and vinegar. Pour into potato starch, then add shredded vegetables and Banyan fruit. Soak for 2 days, then refrigerate.
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