Tips

Discover the Secrets of Rotten Vegetables – A Delicacy of the Northwest Highlands

If you're a connoisseur of the unique cuisine of Northwest Vietnam, get ready to indulge in a peculiar delicacy - the infamous 'rotten vegetables'. This exotic specialty, native to the region, is a culinary adventure waiting to be explored. Prepare to embark on a flavorful journey like no other as we delve into the world of 'rau thối', a treat that will tantalize your taste buds and offer a truly unique gastronomic experience.

Administrator

11 July, 2024

Stinkweed is an ingredient with a unique aroma, often turned into delicious dishes by the people of Northwest Vietnam. Today, we will introduce you to this special specialty of the Northwest!

1What is Stinkweed?

Stinkweed, known as “pắc nam” in the Thai ethnic language, is a wild-growing vine with dark green, symmetrical, compound leaves. The stinkweed plant has a long stem, branches, and sharp thorns on its leaves and young shoots. The leaflets are rather small, slightly elongated, and cupped together, forming the most delicious part used in cooking.

The name “stinkweed” comes from the plant’s strong and distinctive odor. However, during the months of March to June, in the mountainous areas of the Northwest such as Son La and Dien Bien provinces, locals go out to pick the young shoots and leaves to use as herbal medicine or to cook unique, rustic, yet delicious dishes.

Overview of Stinkweed – A Specialty of the Northwest Mountains

2What’s So Special About Stinkweed?

The Aroma of Stinkweed

When harvesting this vegetable, locals are very careful to avoid the sharp thorns. The unique characteristic of this plant is that after picking, the strong odor and crispness diminish over time. Therefore, they usually cook it immediately to preserve its flavor.

Locals cook stinkweed immediately after harvesting

Benefits of Stinkweed

In addition to being used in various mouthwatering dishes, stinkweed is also considered a medicinal herb that helps treat joint pain and has excellent cooling properties. For this reason, it has attracted many urban tourists to the Northwest, who also favor using this plant during hot and sultry summers.

Moreover, thanks to its cooling properties, stinkweed is a natural remedy for liver, kidney, and stomach ailments. It helps reduce excess stomach acid and alleviates conditions such as bitter mouth, stomach pain, and more.

Stinkweed has multiple health benefits

3How to Cook with Stinkweed

Although it is just a wild vegetable, stinkweed can be used to create enticing dishes, such as:

Stinkweed, Wild Bitter Melon, and Dried Pork Salad

This dish is quite unique and new, and it is a characteristic dish of the Northwest culinary culture. With the fresh and savory flavors of pork and wild bitter melon, combined with the crispness and sweetness of stinkweed, your taste buds are sure to be awakened from the very first bite.

Preparing this dish is simple. After pre-processing the stinkweed, wild bitter melon, and dried pork, boil the stinkweed and wild bitter melon, then drain and place them in a large bowl. Season to taste, then steam the dried pork, shred it, add it to the bowl, and mix well before serving.

Stinkweed, Wild Bitter Melon, and Dried Pork Salad

Stinkweed and Pig Tail Soup

This dish is both strange and familiar, offering fresh and sweet flavors from the stinkweed and the richness of the broth, while also providing various nutrients such as collagen, calcium, and more.

After pre-processing the pig tail and stinkweed, simmer the pig tail until it is tender. Clean the stinkweed and add it to the soup, along with seasonings, and cook for about 3-5 minutes before serving to retain the crispness, sweetness, and beautiful green color of the stinkweed.

Stinkweed and Pig Tail Soup

Stinkweed and Bamboo Shoots Stir-Fry

Stinkweed and bamboo shoots stir-fry is a familiar dish in the daily meals of the people of the Northwest. It usually has a fresh, sweet, and crisp taste and is favored during the summer for its cooling properties.

To prepare this dish, first, remove the young shoots of the stinkweed and clean it, then peel the bamboo shoots and cut them into bite-sized pieces before cleaning and draining them. Next, heat a pan, add oil and garlic, and stir-fry the bamboo shoots with seasonings for about 2 minutes before adding the stinkweed and continuing to stir-fry for 5-7 minutes until cooked.

Stinkweed and Bamboo Shoots Stir-Fry

Grilled Fish Stuffed with Stinkweed

This dish, originating from the Northwest, is not only visually appealing and aromatic but also offers a crispy fish skin, fresh and sweet fish meat, and the spicy and juicy stinkweed stuffing.

First, prepare a relatively large fish and clean and scale it. Clean and chop the stinkweed, then mix it with salt, sugar, pepper, and other seasonings. Stuff the fish with this mixture, rub it all over, fold the fish, and grill it until the skin is golden and crispy.

Grilled Fish Stuffed with Stinkweed

Now you know about stinkweed, a very special specialty of the Northwest! We hope that after reading this article, you will have the opportunity to visit the Northwest and enjoy the delicious dishes made from this unique ingredient.

Frequently asked questions

Rotten vegetables, specifically rotten tubers, are a unique delicacy enjoyed by the locals in the Northwest Highlands of Vietnam. These vegetables are left to ferment underground, developing a strong, pungent flavor and a soft, creamy texture. The process of fermentation enhances the natural sugars and creates a complex, almost cheese-like taste.

The process is entirely natural and relies on the unique environmental conditions of the region. Local farmers carefully select the right type of soil and bury the vegetables underground, allowing nature to take its course. Over time, the vegetables undergo a natural fermentation process, breaking down and transforming into a delicacy with a distinct flavor and aroma.

The primary factors are the specific type of soil, the natural microflora present, and the ideal temperature and humidity conditions in the Northwest Highlands. The soil’s microbial activity, combined with the natural fermentation process, results in the development of complex flavors and aromas. The vegetables absorb the unique characteristics of the soil, imparting a distinct taste that is both loved and despised for its intensity.

Yes, traditional beliefs hold that these rotten vegetables possess medicinal properties. Locals believe that consuming these vegetables can aid in digestion, boost the immune system, and even enhance one’s vitality. While scientific studies on these specific vegetables may be limited, fermented foods are generally known to provide potential health benefits due to their probiotic content.

Consuming rotten vegetables that have been properly fermented underground is generally considered safe. However, it is essential to exercise caution and ensure that the vegetables are sourced from reputable local farmers who follow traditional methods. As with any fermented food, excessive consumption should be avoided, and individuals with sensitive stomachs or specific health conditions may want to exercise caution and consult a healthcare professional before indulging.