Dang Cay is a unique plant with a slender stem, sparse branches, and deep green leaves. It typically grows wild on mountainous forest edges and is prevalent in several northern provinces of Vietnam, including Lang Son and Tuyen Quang. However, it holds a special significance in the lives of the people of Phu Tho province, where it is considered a precious “gift from heaven.”
What sets Dang Cay apart is the intriguing contrast in its taste. While the young shoots and leaves offer a distinctive bitter flavor, the roots surprise with their subtle sweetness. Recognizing this duality, the locals make the most of the plant. The roots are carefully dug up, chopped, sun-dried, and then roasted to make a healthy herbal tea known for its cooling and detoxifying properties. On the other hand, the young shoots and leaves, with their fresh taste and unique flavor, take center stage in various rustic yet delectable dishes.
Hạ Hòa, a district in Phu Tho province, is the primary source of Dang Cay, earning it the moniker “the capital of Dang Cay.” From January to March on the lunar calendar, as the weather warms up, Dang Cay starts to sprout, and its branches become adorned with plump, green buds, signaling the best time of the year for this vegetable. This is when the locals venture into the mountains and forests to pluck the tender shoots and leaves.
According to the locals’ wisdom, Dang Cay should be harvested when it is young and only on sunny days. At this stage, the bitterness is milder, and the vegetable is at its freshest and most delicious. Another essential rule is to cook Dang Cay immediately after harvesting to preserve its crispness and distinctive flavor. Preparing Dang Cay is straightforward: simply wash it, and then either leave it whole or chop it finely, depending on personal preference and the chosen cooking method.
Although Dang Cay is a familiar forest vegetable to the locals, not all visitors are aware of its existence. However, those who have had the pleasure of tasting it are captivated by its unique flavor—a combination of bitterness and nuttiness. Initially, the bitterness may be off-putting to some, but with time, the allure of Dang Cay tends to grow on people.
Dang Cay is incredibly versatile and can be prepared in numerous mouthwatering dishes. After a quick blanch or boil to retain its vibrant green color and crisp texture, it is commonly stir-fried with eggs, duck or chicken giblets, steamed with rice, or simply boiled and served with sesame salt. Another delightful option is to cook it in a soup with meat. Each dish has its own distinct flavor, but they all share the locals’ appreciation for their cooling and refreshing qualities, especially during the hot summer months.
This vegetable dish is commonly served during everyday meals, but its presence on a feast table is considered a rare and valuable treat. In Ha Hoa, Dang Cay is prepared to honor esteemed guests. It is a rare privilege to savor this mountain delicacy.
Dang Cay, once a humble vegetable in the daily meals of Phu Tho locals, has now gained recognition among food enthusiasts in Hanoi and neighboring provinces, who actively seek it out. In major cities, the price of Dang Cay ranges from 80,000 to 100,000 VND per kilogram, reflecting its growing popularity and market value.
In contrast, in Phu Tho, where transportation costs are negligible, Dang Cay is more affordable, typically costing between 30,000 and 50,000 VND per kilogram. For those seeking a unique culinary experience, Dang Cay is a must-try, showcasing the richness and subtlety of Vietnamese cuisine, where seemingly challenging flavors become irresistible attractions.
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