Food & Receipts

The Leaf that Only Grows in Phu Yen: A Renowned Spice that’s Hard to Come By

Are you familiar with the elusive Dít leaf, a renowned herb that is incredibly hard to come by? Native to Phu Yen, this unique leaf is a culinary treasure. Join us as we delve into the world of this extraordinary ingredient and uncover the secrets it holds.

Administrator

26 July, 2024

Dittany is an herb with a unique tangy flavor that only grows in the mountainous regions of Vietnam. Dittany leaves are used to create delicious dishes with distinctive flavors that are hard to replicate. To learn more about this herb and the culinary delights it offers, read on!

1 What is Dittany?

Dittany belongs to the Zanthoxylum family, commonly known as the prickly ash tree. In China, it is called “liang mian zhen” because both sides of its leaves are prickly. The leaves of this family have a slightly sour taste, and the tree is often found growing wild in the mountainous regions of Vietnam. It is a bushy, climbing tree with prickles and feather-like, compound leaves with five leaflets.

What is Dittany?

Interestingly, the Vietnamese variety of dittany does not have prickles on both sides of its leaves. Dittany thrives in the cooler climate of Phu Yen, where the trees are typically slender, rarely exceeding the thickness of an adult’s thumb. While the tree’s height can reach up to 50 cm, it often has multiple branches, and its leaves have a greenish-yellow hue. Dittany is not only useful as a natural fence but also as a culinary ingredient.

Dittany leaves resemble those of betel but are narrower. The underside of the leaves has a pale purple tint, offering a tangy, slightly astringent taste. When cooked, dittany releases a subtle, captivating fragrance reminiscent of ripe mangosteen.

2 Delicious Dittany Dishes

Chicken Soup with Dittany

Due to its mild sourness, dittany is commonly used to prepare sour soups, especially the chicken soup with dittany, considered a specialty in this region during festivals and holidays.

Chicken Soup with Dittany

After cleaning and cutting the chicken into small pieces, marinate it with spices. Boil a pot of water and blanch the chicken before adding the dittany leaves. Adjust the seasoning to taste, and remember to gently crush the leaves before adding them to the pot. The chicken soup with dittany has an alluring, distinctive aroma. It offers a harmonious blend of flavors, including the mild sourness of the leaves, the sweetness of the chicken, and a hint of bitterness. Enjoy this soup with a side of chicken dipped in a spicy chili sauce for an unforgettable culinary experience.

Frog Leg Soup with Dittany

The frog leg soup with dittany combines the herb’s fragrance with the distinct aroma of frog legs. This soup has a delicate balance of sweetness and sourness from the frog legs and dittany, respectively. The frog meat cooked with dittany is exceptionally tender and flavorful, making it a dish you’ll crave long after it’s gone.

Sea Perch Soup with Dittany

Similar to the previous soups, the sea perch soup with dittany offers a more robust flavor profile due to the sea perch. The fish adds a unique texture to the dish, with its meat being both firm and tender. The sourness of the dittany leaves complements the sea perch perfectly.

We hope that this detailed guide to dittany and its culinary uses has been informative. If you ever find yourself in this region, be sure to try these special dishes and experience the unique flavors of dittany for yourself.