Ferns (ferns)
When Kinh people see fern for the first time, they will immediately think that this is an inedible fern. But in fact, this vegetable is very crunchy. The most fun is when making salad or stir-frying garlic.
The dress-up tree
This tree is often jokingly called the dress-up tree by mothers. The leaves have a sour taste and are often used to make sour soup. Especially when used to cook with fish or stew bones, it is delicious like never before.
Forest bamboo shoots
Bamboo shoots, bamboo shoots, apricot shoots, bamboo shoots, sand shoots, bamboo shoots, bamboo shoots... some are sweet, some are bitter, some are white, some are slightly yellow, some are purple...
All types of bamboo shoots can be boiled, stir-fried, cooked in soup, made into chili bamboo shoots, sour bamboo shoots or dried for later consumption. In particular, grilled bamboo shoots with dipping sauce have become a specialty that not everyone is lucky enough to enjoy.
flowering balconies
Ban flowers are often cooked in soup with bitter bamboo shoots, further confirming the close love between Kho and Han in Thai legend. The young fruit of the banyan tree is also often used stir-fried or cooked in sticky rice, creating a very delicious astringent, nutty, and sweet taste.
Hook tree, rattan tree
These two plants are a bit difficult to find. The young fruits of the hook tree and rattan tree are often used to make porridge and soup, to prevent bitterness, but later have a very deep sweet taste.
All the wild and wild vegetables of the Thai people mentioned above are clean, because they grow naturally in the forest or along streams flowing through villages.
(ST)