In the Thai ethnic language, “rau thối” is known as pắc nam. This wild forest plant belongs to the vine family, with long, thorny stems and dark green, symmetrical leaves. The tender young shoots are the most prized part, often used in cooking or as herbal medicine. Harvesting requires caution due to the sharp thorns.
Rau thối thrives from March to June, when the Northwest forests are lush and humid. It’s most abundant in Sơn La, Điện Biên, Lai Châu, and Yên Bái. During this season, fresh rau thối appears in highland markets and is transported to cities like Hanoi, where it’s featured in Northwest specialty restaurants. While local prices are modest, urban markets can charge hundreds of thousands of dong per kilogram.
The Aroma of the Mountain Forest
Its name, “rau thối” (stinky vegetable), comes from its strong odor, which can be off-putting to first-timers. However, many find the scent intriguing rather than unpleasant. The aroma softens after harvesting, and locals prefer it fresh for its bold flavor.
When cooked, rau thối transforms into a fragrant, crisp delicacy. This contrast between raw and cooked states makes it uniquely appealing. Many visitors, initially hesitant, become fans after tasting it, often buying it as a souvenir.
Beyond its culinary use, rau thối is a valued herbal remedy. Locals consume it to cool down in summer and treat joint pain. Dried rau thối is used in traditional medicine for liver, kidney, and stomach ailments, as well as acid reflux and mouth sores. Its health benefits have made it a sought-after specialty.
Delicacies Featuring Rau Thối
Northwest cuisine excels in combining forest ingredients with ethnic culinary techniques. Rau thối is no exception, starring in several distinctive dishes.
Rau Thối Salad with Wild Eggplant and Dried Pork: A signature dish in highland restaurants. Blanched rau thối is tossed with wild eggplant, shredded dried pork, fish sauce, lime, chili, and peanuts, creating a refreshing, tangy flavor.
Pork Tail Soup with Rau Thối: A nourishing family favorite. Tender pork tail is simmered with rau thối, resulting in a sweet broth and a harmonious blend of flavors.
Rau Thối Stir-Fried with Bamboo Shoots: A simple yet authentic dish. Crisp bamboo shoots and rau thối create a light, cooling summer meal.
Grilled Stuffed Fish with Rau Thối: A festive specialty. Freshwater fish like carp or trout are stuffed with rau thối and spices, then grilled over charcoal, infusing the fish with the vegetable’s aroma.
Rau Thối Patties: A modern twist. Minced rau thối and pork are seasoned, shaped into patties, and fried until crispy. Served with fish sauce, it’s a hit among young food enthusiasts.
Rau Thối Egg Drop Soup: Similar to tomato egg soup but with rau thối, offering a richer flavor for those accustomed to its taste.
Rau thối can also be simply boiled and dipped in fish sauce or stir-fried with beef or pork. Each preparation highlights its unique texture and flavor, making it a cultural culinary symbol.
For travelers, rau thối is a unique regional souvenir. Though less common than tea or plums, its distinctiveness makes it memorable. Many buy fresh or dried rau thối as gifts, despite its high urban price, valuing its flavor and health benefits.
Today, rau thối has moved beyond highland homes to urban restaurants, featuring on tourist menus. It’s one of the Northwest’s most unique specialties, offering a curious blend of aroma, flavor, and cultural experience.
Beyond its initial scent, rau thối reveals a crisp sweetness when cooked, showcasing the sophistication of local cuisine. Its culinary and medicinal value make it a Northwest treasure, offering a unique glimpse into Vietnam’s regional specialties.
