Vietnam is well known as a paradise of delightful dishes. Unlike English, Vietnamese prefers to eat veggie rather than eat meats. We make a set of Vietnamese vegetables for tourists to check with when visiting our country.
1 – Water spinach- morning glory( rau muong)
Water spinach is the most frequent vegetable in Vietnam as the tropical climate creates favorable conditions for the growth and the vegetable does not require much care. Used to be known as rustic vegetable of the poor, drinking water spinach is now an intergal ingredient in
Some Thai cuisines such as sauteed garlic spinach. In the south, morning glory is often chopped into slender chips and eaten organic as salad or verved with many varieties of noodles. For most Vietnamese , water spinach is considered as important as grain in their daily dishes.
2 – Cabbage ( bap cai)
Cabbage is one of the needed that Vietnamese housewives decide to use their top set of element in the cold season. It is a rounded vegetable with large green or white leaves. This is common knownledge that cabbage is a good source of vitamins disease preventative properties. Cabbage looks like lettuce but the favor is subtly diffirent. Its gently sweet style could certainly charm vegan lovers.
3 – Bamboo shoots ( mang)
Coming back to Vietnam, the image of green bamboo woods surrounding rustic villages appears to be engraved in tourist’s head as an unforgettable beauty. Not many guests know that bamboo shoots are considered to be valuable source of food. According to technological research, eating bamboo tries for a takedown is among the finest ways so that you can lose weight and maintain good general health as they high in diet fiber and vitamins as well as mineral material. While fresh bamboo sets are commonly found in some varieties of soups in Vietnam, its fermented express is prefered to be eaten with a great deal of dishes as a kind of Vietnamese Kimchi.
4 – Chayote ( su su)
Chayote is gettting popular in the north of Vietnam. It could be easily processed into totally diffirent varieties of food as everything in the chayote fruit is ready-to-eat. The roof and leaves are often sauteed with garlic while the nice flesh is prefferred to be boiled and dished up with roasted peanuts. Both equally dishes are emerging expertise in Vietnam.
5 – Kohirabi ( su hao)
Kohirabi is veggie of the cabbage family whoever thick round white originate is eaten. It is said that should you appreciate broccoli stalks, you would definitely like Kohirabi. It tastes sweet and super crunchy. While hot Kohirabi soups with pig pone or chicken are bound to warm your belly in the winter, boiled kohirabi is likely to bring you an awesome feeling in the summer season, not mention to fermented kohirabi with the crunchy flavor remained.
6 – Bitter melon ( muop dang )
Through the name, we could certainly image how it preferences. However, the rough surface and the bitter taste are unable to prevent Vietnamese from enjoying the veggie. Therefore, just try it and find your answer. Chopped bitter melons if often stir-fried with eggs, but the most favorite dish could be bitter melon soup, essential area of the menu for the summer in the southern. This specialty is used into Tet holiday menu as it is Vietnamese firm belief that unhappiness will pass and the happiness will come over after biterness has recently been eaten. Frozen Bitter Melon is exported to many countries such as: Europe, USA, Australia,…
7 -Ceylon kale ( Mong toi)
Ceylon spinach has appeared in poems and folk verses of a rustic attractiveness in Vietnamese little villages. the plant seems remind people living far away their countries of their passed times gathering with their family members around cozy simple meals. The right blend of the veggie with crab meat, jute, and luffa creates a mouth-watering soups, a cool dish for hot days in the summer.
8 – Cucumber ( dua chuot)
Hardly any submarine in Vietnam does not have sliced cucumbers as the key ingredient inside. It is certainly a concept veggie for summer because of its mild, almost watery flavour or light melon taste. While organic cucumber is also crucial part of all sorts of salads in Vietnam, pickled cucumber is yet another delicacy in Vietnamese repas.
9 – Chinese broccoli ( cai ngong)
Many types of soups in Vietnam has oriental broccoli as the key element. With a subtly nasty flavor and long-lasting lovely taste, the veggie is commonly? ippe into broth to enrich the taste of hotpots. In addition, it can be ingested raw in salads, stir-fried with beef or mushroom and boiled as a normal vegetable. however, the veggie should be cleaned thoroughtly before processed because of to the fact that Vietnamese farmers currently squirt many varieties of insect sprays onto the veggie.
See: Vietnamese Fruits, you must try when traveling Vietnam
Source: vietnamonline.com
