Garlic sprouts, the stems and flower buds of the garlic plant, are a lesser-known yet delightful ingredient in Vietnamese cuisine. While garlic cloves are widely used in the country’s kitchens, the sprouts offer a unique and intriguing culinary experience.
Garlic sprouts have a long, slender shape and a bright green color. They possess a delicate fragrance and a mild spiciness, offering a similar flavor profile to garlic but with a softer, less intense kick. When used in dishes, they create distinctive flavors and enrich the dining experience.
In preparation, the wilted flowers are removed, leaving only the tender upper parts and young stems. The tougher, older parts near the base are peeled to remove the hard outer layer. The sprouts are then washed with diluted salt water and rinsed with clean water. Finally, they are cut into bite-sized pieces, ready for cooking.
Remove wilted flowers and retain the tender parts of the garlic sprouts
Garlic sprouts are versatile and can be stir-fried with garlic, beef, squid, or chicken hearts. They can also be boiled and served with a garlic dip or hot pot. However, the most popular and aromatic choice is often garlic sprouts stir-fried.
Autumn is the prime season for garlic sprouts, as they are at their freshest and most tender. Nutritionally, they are rich in vitamins C, A, and K, as well as minerals like potassium, calcium, and iron, and they also contain a good amount of dietary fiber. Online, they are priced at around 90,000 VND per kilogram.
“For the people in my hometown of Quang Ngai, garlic sprouts are a familiar vegetable, used by families for generations,” shared Ms. Giang. “However, for many Vietnamese, garlic sprouts are still relatively novel, gaining popularity only in recent years.”
Thanks to this growing interest, the people of Ly Son Island have started cultivating garlic and harvesting the sprouts to supply tourists and traders.
The people of Ly Son Island have started cultivating garlic to meet the demand for garlic sprouts
Ms. Giang emphasized that when cooking with garlic sprouts, one should be careful not to overcook them, as this would diminish their unique flavor. Freshly harvested sprouts have a short shelf life, so it’s best to use them as soon as possible to retain their natural aroma. If stored in the refrigerator, they can last for about a week.
Ms. Nga Nguyen, a visitor from Hanoi, shared her experience of trying garlic sprouts on Ly Son Island: “At a local restaurant, I came across a dish of garlic sprouts stir-fried with beef, and I was intrigued. When it was served, I saw the garlic flowers stir-fried with beef. The fragrance of the sprouts was subtle yet reminiscent of garlic, without the spiciness. Combined with the beef, it created a truly unique and delicious flavor.”
“After returning from Ly Son, I occasionally found vendors selling garlic sprouts in Hanoi, so I bought them to treat my family to something different. Everyone at home loves garlic, so the stir-fried garlic sprouts became an instant favorite. My husband even encouraged the neighbors to buy them together so we could enjoy this delicacy more often,” she added.
Garlic sprouts are known for their health benefits
On Ly Son Island, garlic grows both wild and cultivated for the market. Today, in addition to selling garlic cloves, the locals have turned garlic sprouts into a significant source of income. During the season, the sprouts are harvested and supplied to restaurants, eateries, or sent to other provinces.
Garlic sprouts are renowned for their health benefits. They are an excellent source of vitamin C and are known to reduce blood fat, helping to prevent cardiovascular diseases, arteriosclerosis, and supporting the prevention of blood clots.
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