Unlike vegetables grown in the fields, which are more or less affected by fertilizers, pesticides and many other chemicals, vegetables grown in the forest are only watered by rainwater, so they are absolutely safe. Da hien vegetables, mountain spinach, and khau ca vegetables compete to sprout young, lush green shoots.
Many people brought their bags into the mountains and forests in the morning to pick wild spinach and wild amaranth. At noon, they took out rice balls and sesame salt to eat, and when thirsty, they drank water from the veins that seeped out from the crevices of the rocks.
At night, everyone earns a few kilos of wild gourd and spinach to stir-fry with offal, meat, make soup, and bring to the market to sell. Wild gourd stir-fried with beef is delicious and sweet, anyone who has eaten it once will never forget the taste. Some people also stir-fry wild gourd with pork offal, stir-fried with chicken eggs, which is also very delicious.
The stir-frying method is also very simple. The spinach is cut into two or three finger-length pieces and washed. The offal is stir-fried until cooked, then the vegetables are added and stirred. When the vegetables are cooked, they can be poured onto a plate.
Rau da hien - one of the special wild vegetables in some northern mountainous provinces, including Cao Bang province.
No one knows since when the night-blooming vegetable became a local specialty, each kilogram is sold for the same price as a kilogram of pork. Red night-blooming vegetable can be sold for a higher price because it is rare.
Mountain spinach is very sweet when made into soup. Spinach cooked with bones is even more flavorful. There are seasons when each kilo of spinach is sold for one or two hundred thousand dong, but there is not enough supply.
Just like the Malabar spinach plant, there are sweet and bitter varieties. When going up the mountain or into the forest, the pickers must taste them before they can pick them to eat.
Just one bitter plant mixed with sweet plants when cooking soup will ruin the whole pot. A pot of spinach soup mixed with bitter and sweet plants will be inedible because it not only tastes bitter but also makes you feel full.
The tree spinach (to distinguish it from the climbing spinach) is strange, you can't just pick it when you see the plant sprouting new shoots and bring it home to cook or sell at the market to consumers.
Rau da hien and rau ngot grow on rocky mountains. Some vines of rau da hien climb tall trees, and pickers must also climb tall trees to pick young shoots.
You can cut down the tree to pick the vegetable, but if you do so, the tree will not produce many new shoots next year. Looking at the fresh vegetable shoots on the tree canopy makes the pickers feel very excited. When picked, the wild climbing vegetable gives off a distinctive smell that wild climbing vegetables in the forest do not have.
Not only da hien, khau ca, and rau ngot, this season, when going into the mountains and forests, there are also rau don, cu yam... Previously, many families who were short of food during the lean season brought crowbars and shovels into the forest to dig up yam and bring it home to cook with a little rice, corn, and mugwort to get through the hungry season.
This season, going into the forest and mountains, there are many kinds of vegetables and mushrooms growing naturally that can be picked and brought back to stir-fry, cook, or make delicious soup with the rich flavor of the mountains and forests.
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