Food & Receipts

The Wild Vegetable: A Heavenly Treat, Nature’s Gift to Us.

Wild growth has led to low yields and declining economic viability of this vegetable, resulting in its increasing rarity.

Administrator

1 December, 2024

Once an unknown vegetable, this unique plant has now become a rare delicacy, sought after for its delicious flavor and health benefits.

Known as Rau Nhót, or Rau Còng Còng and Rau Suong Muối, this herb grows to about 10-15cm tall and has a delicate light pink hue. Its succulent, branched stems bear leaves resembling the Hoa Mười Giờ flower, and it typically grows wild in shrimp ponds, marshes, and salt fields.

Rau Nhót often forms dense clumps, with deep roots that require minimal cultivation. It is commonly found in the coastal regions of Cát Bà in Hai Phong and Quỳnh Lưu in Nghe An.

Rau Nhót has a salty, crunchy texture and is typically prepared by boiling, pickling, or stir-frying with garlic and seafood.

Previously unknown and considered a wild weed, Rau Nhót now gains popularity during late spring and early summer. Each person experiences a unique taste, with some finding it refreshing, while others detect a hint of saltiness.

Initially affordable at VND 5,000-8,000/kg, its price has surged to VND 25,000-30,000/kg, and in some cities, it can cost as much as VND 90,000-100,000/kg.

According to experts, Rau Nhót has not been extensively studied. However, the Vietnam Pharmaceutical and Medical Website mentions that it is also known as Phì Diệp Biển and, according to traditional Chinese medicine, contains high levels of sodium and potassium due to its coastal habitat. It is believed to have laxative, diuretic, and antiscorbutic properties.

A refreshing salad made with Rau Nhót is a unique and tasty treat. Here is a recipe for you to try at home:

Ingredients

– Rau Nhót: 1-2 bunches (depending on family size)

– Crushed roasted peanuts: 1/2 bowl

– Sugar

– Lemon leaves

– Fresh chili: 2-3 (adjust to taste)

– Bean sprouts: 100g

– Carrot: 1

– Fresh lemon: 2

– MSG

Rau Nhót salad is believed to be nutritious and good for health.

Preparation

Preparing the Ingredients

– Wash the Rau Nhót thoroughly and drain.

– Peel and shred the carrot.

– Wash and chop the lemon leaves finely.

– Wash the bean sprouts and blanch them quickly in hot water. Be careful not to overcook, as this will make them soft and less crunchy.

Boiling the Rau Nhót

– Boil the washed Rau Nhót and then plunge it into cold water to retain its green color and crispness. Once cooled, squeeze out the excess water from the herb.

Making the Salad

– Place the squeezed Rau Nhót in a bowl and add the blanched bean sprouts, chopped lemon leaves, shredded carrot, lemon juice, sugar, and MSG. Mix well.

– It is recommended to mix with your hands to ensure the ingredients are well combined. Remember to taste the Rau Nhót before adding salt, as it already has a natural salty flavor. Over-seasoning may make the dish too salty.