Nutrition experts rave about the health benefits of Rau Ngót, a leafy green vegetable native to Southeast Asia. This humble vegetable packs a powerful nutritional punch, boasting high levels of essential vitamins and minerals. Notably, 100g of young Rau Ngót leaves contain between 6-10g of protein, which is an impressive 2-3 times more than most other vegetables.
But that’s not all – Rau Ngót is also a rich source of carotene, vitamin B2, and vitamin C. In fact, it contains up to 10 times more vitamin B2 and a whopping 45 times more vitamin C than your average vegetable. No wonder it’s been dubbed a “superfood” among leafy greens!
Incorporating Rau Ngót into your diet has numerous health benefits. It boosts your immune system, cools the body down, and promotes healthy, glowing skin. It’s no wonder that Rau Ngót is often referred to as a natural “beauty food.”
Moreover, Rau Ngót aids in blood circulation, stops bleeding, supports muscle growth, improves the function of the five viscera, enhances eyesight, and has a cooling effect on the body. Its natural anti-inflammatory properties have also made it a popular ingredient in traditional remedies for hemorrhoids, inflammation, dysentery, and detoxification.
Not only is Rau Ngót a nutritional powerhouse, but it’s also incredibly versatile in the kitchen. It can be prepared in a variety of delicious ways, including boiled Rau Ngót, Rau Ngót soup with bone broth or minced meat, and even egg drop soup. It can also be added to dishes like Rau Đồ, a traditional Vietnamese vegetable stew.
Speaking of egg drop soup, here’s a mouthwatering recipe for Rau Ngót and egg drop soup that’s both nutritious and easy to make:
Ingredients:
– 1 bunch of fresh Rau Ngót leaves
– 2 eggs
– 1-2 shallots
– Seasonings: salt, seasoning powder, pepper (optional)
– Cooking oil
Instructions:
Prepare the ingredients:
After removing any tough stems, gently rinse the Rau Ngót leaves under running water. For a softer, more palatable texture, gently rub the leaves with your hands (without crushing them). Thinly slice the shallots.
– Sauté the vegetables:
Heat a tablespoon of oil in a pot and fry the shallots until fragrant. Add the Rau Ngót and briefly stir-fry to keep the leaves tender and bright green. This step is crucial to enhancing the flavor and preventing the eggs from imparting a bitter taste to the soup.
– Make the soup:
Pour in just enough water to cover the vegetables. Season with salt or seasoning powder to taste. Once the water comes to a boil, crack the eggs directly into the pot. Using chopsticks or a fork, gently stir the eggs in a circular motion to create delicate strands of golden egg ribbons. Simmer for a few more minutes until the eggs are cooked through.
Serving suggestion:
Serve the soup hot, with a sprinkle of pepper if desired. This egg drop soup with Rau Ngót is not only simple to prepare but also exceptionally refreshing and nourishing, making it ideal for hot summer days or whenever you crave a light yet nourishing meal.
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