Arui forest vegetable specialty

Stir-fried Arui with bacon has an irresistible rich flavor. Photo: ZƠRAM THỊ TY

The other day, my husband and I went back to our hometown in Dong Giang mountain. My husband's "best friend" named Alang Beo invited us to visit Katu Quan (the name of his family's restaurant that had just opened in Bhlo Ben village, Song Kon commune).

During the family dinner, Mr. Alang Beo served a lot of local cuisine. A plate of green Arui vegetables was beautifully arranged, Alang Beo said, it was a local product, starting to appear on the menu of Katu restaurant.

Alang Beo said that due to living conditions, in recent years, Arui has become increasingly difficult to find, so locals only reserve it for distinguished guests.

Arui has leaves similar to the rù rì tree but smaller and often grows on rocks on mountain slopes, along low-temperature river banks. After floods, alluvium from upstream flows down to enrich the riverbank, making the Arui tree more lush and healthy, preparing for a cycle of budding and sprouting.

In some areas of the Co Tu people, the Arui tree is now transplanted as an ornamental plant in the Truong Son mountains and forests. Photo: ZƠRAM THI TY

Some Co Tu elders said that every year, the Arui tree only flourishes from the end of December to the end of March of the lunar calendar. At that time, the Arui tree has lush green leaves and some trees bloom.

For the Co Tu people or ethnic minorities living at the foot of Truong Son mountain range, Arui is often prepared in many different ways. Mainly stir-fried with garlic and chili or stewed with stream fish, rock snails, or even cooked in soup. However, the most delicious Arui is still stewed with stream fish, the cooking method is quite similar to the rock snails cooked with rau ran vegetables in Tien Phuoc, Bac Tra My…

In the past, after Tet, my father often went fishing along the Ring River. When he returned home, he almost always had a handful of green Arui in his hand. After marinating the fish, my mother braised them until the fish meat was firm, then poured some boiling water into them.

Next, add the Arui vegetables and cook until the vegetables are soft, then scoop them into a bowl for the whole family to enjoy. This dish is quite unique, because the fatty and bitter taste of the fish meat blends with the sweet taste of the Arui vegetables, often compared to a "human delicacy" in the mountains.

Young Arui leaves are more than 10cm long when just picked. Photo: ZƠRAM THỊ TY

In the following years in the city, occasionally returning to my hometown when Arui was in season, I was often treated to traditional cuisine with a strong hometown flavor.

The taste of the mountain people is quite diverse. In recent years, Arui has also been processed into dry stir-fried dishes with bacon, or boiled vegetables... Not only does it have nutritional value, Arui also has a special flavor. No matter how it is processed, when cooked, Arui still retains its fragrant, sweet taste on the tip of the tongue.

Currently, the demand for Arui vegetables in mountainous areas, especially in Dong Giang, Tay Giang, Nam Giang localities is very high, with prices ranging from 90 - 150 thousand VND/kg in some places. Therefore, at this time, Arui vegetables are becoming scarce, often appearing only in eateries and restaurants as an indispensable specialty of the mountainous areas.

Source: https://baoquangnam.vn/dac-san-rau-rung-arui-3152654.html