The unique flavor of this forest vegetable has captivated diners, from the small markets of Tam Ky to the clean food stores in the provinces of Central Vietnam. Once an obscure vegetable, it is now sought after by connoisseurs for its crisp sweetness and refreshing aftertaste, infused with the essence of the ancient forest.
To meet the growing market demand, the farming area for this vegetable has expanded. The people of Nam Tra My have preserved the traditional farming methods, refraining from using chemical fertilizers or pesticides, partly due to the challenging terrain and transportation difficulties, but mostly to retain the vegetable’s pristine, wild flavor. The stems are cut and planted, and within two months, the young shoots thrive, ready for the first harvest. This cycle continues for years, requiring only periodic weeding, reflecting the beauty of the indigenous people’s labor and ensuring the vegetable’s quality and purity.
This vegetable has a unique appearance: purple stems and serrated leaves that give a strangely smooth sensation when touched. However, it’s the flavor that captivates. It offers a potent aroma, a crunchy texture, and a slightly slippery quality similar to okra, but its most distinctive feature is the forest-like flavor, reminiscent of traditional Chinese medicinal herbs. The combination of mild spiciness and sweet freshness creates a unique culinary experience, stimulating and intriguing the palate.
When preparing this vegetable, people usually pluck the tender shoots and young leaves, discarding the older stems. This subtle selection showcases the locals’ respect for this precious vegetable. From these vibrant green shoots, simple yet flavorful forest-inspired dishes are born.
Stir-fried vegetable with garlic is the most popular and straightforward dish. The shoots are quickly tossed in a hot wok with fragrant fried garlic, preserving their crispness and natural green color. The strong garlic aroma blends with the vegetable’s refreshing taste, resulting in a humble yet captivating dish.
Vegetable soup with shrimp or beef offers a sweet and savory taste. The clear broth is infused with a gentle herbal fragrance, perfect for hot summer days or intimate family gatherings.
Stir-fried vegetable with beef is a perfect combination of the vegetable’s crisp sweetness and the meat’s tender texture, resulting in a nutritious and delicious dish.
Beyond its culinary appeal, this vegetable is revered by the people of Nam Tra My as a traditional medicine. They believe it alleviates joint pain, improves diuresis, and reduces inflammation. This adds to the vegetable’s value, elevating it from mere food to a “panacea” gifted by nature.
Harvested early in the morning, bundles of this vegetable, weighing 20-30 kg, are carried home by the farmers on the same day. The bundles are then neatly packed in fresh dong leaves and tied with forest leaf strings that have been carefully charred, a labor of love and respect. The following morning, these bundles continue their journey downhill, bringing the essence of the wild to bustling markets.
Currently, the total area for natural growth of this vegetable in Nam Tra My is estimated at 3.5 hectares, scattered across the fields of the district’s 10 communes. It is regularly available in markets, clean food stores in Tam Ky, and various provinces in Central Vietnam, especially during the monthly ginseng and agricultural produce fairs held in Nam Tra My.
To preserve the freshness and nutritional value of this vegetable after purchase, careful storage is required. The simplest method is to wash it, let it air dry, and then store it in a plastic bag or airtight container in the refrigerator. For longer storage, you can briefly blanch it in boiling water and then freeze it. These methods help retain the vegetable’s flavor and nutrients, ensuring that diners can enjoy this delicacy anytime.
This vegetable is more than just a culinary ingredient; it represents nature’s bountiful gift, the resilience and ingenuity of the people, and the journey of a wild flavor finding its rightful place in Vietnamese cuisine. Each purple stem and serrated leaf encapsulates the soul of the forest, offering diners not just a delicious meal but also a profound connection to the culture and people of Nam Tra My, Quang Nam.
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