The Wild Side of Delicacies: Foraging for Forest Vegetables, a Luxury at 100,000 VND per kg.

Fiddlehead Fern – A Summer Delicacy Not To Be Missed

Fiddlehead ferns, belonging to the fern family, are short-stemmed plants with a creeping growth habit, ranging from 0.5 to 1 meter in length. Their leaves are once- or twice-divided, with sharp, spear-like tips.

During the summer, fields, forests, and streamside areas become ideal places to find these wild greens. In the past, fiddleheads were not commonly consumed, but they have now become a rare delicacy, typically found only in mountainous regions.

Characteristics and Benefits of Fiddlehead Ferns

The young fiddlehead shoots are a vibrant green, tender, and flavorful when cooked. This wild vegetable is highly nutritious, especially during the rainy season. Fiddleheads are a good source of fiber and cellulose, aiding in weight loss, digestion, and bowel regulation.

Consuming fiddlehead ferns in the summer helps detoxify and cool the body, regulating blood circulation and relieving constipation. However, it is important to blanch and cook them thoroughly to remove any harmful substances and ensure food safety.

Two Delicious Ways to Prepare Fiddlehead Ferns

Ingredients: Fiddlehead ferns, garlic, chili peppers, ginger, cooking oil, seasoning powder.

Instructions:

• Select young, tender fiddlehead ferns with green, soft tips. Remove any tough stems and wilted leaves, then wash and drain.
• Peel and crush the garlic, then finely chop it. Finely chop the ginger and cut the chili peppers into short sections.
• Heat oil in a pan, add garlic and chili, and sauté until fragrant.
• Add fiddleheads and stir-fry over high heat until tender. Season with a pinch of salt and chicken broth to taste, tossing to coat. Serve on a plate.

Ingredients: Fiddlehead ferns, garlic, smoked meat (such as bacon), chili peppers (optional, for spice lovers).

• Remove tough stems from fiddleheads, keeping only the tender tips. Wash and drain. Slice the meat into thin strips. Peel and crush the garlic.
• Bring a pot of water to a boil, adding a dash of oil and salt. Blanch the fiddleheads for a few minutes, then plunge them into cold water. Once cooled, drain the fiddleheads.
• Heat oil in a pan, add smoked meat and garlic, and sauté until fragrant. Toss in the blanched fiddleheads and stir-fry.
• Season with salt, light soy sauce, and a dash of dark soy sauce to taste. Stir-fry to combine and serve on a plate.

Important Notes When Preparing Fiddlehead Ferns

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