The vegetable that used to be full of no one eats, is now a famous specialty hunted by the rich, 120,000 VND/kg

Going to the West, visitors will discover many tourist attractions and enjoy a variety of specialties derived from nature. Among them are dishes made from cycad – a weed that grows on the banks of fields, canals or ditches behind the house.

The tree that grows under the water, the stem is soft, upright, and has flowers when it begins to age. Westerners often pick when they have not yet produced flowers – then the body is still young enough to eat. Ms. Lam Vu (32 years old, Tien Giang) said: “Pickling pomelo grows wild, so in the past few people picked it up and ate it, only poor families could not afford to buy meat and buy fish that they picked and fried with garlic. But in recent years, they have suddenly become strangely popular, becoming a favorite specialty of city people. This is because they are clean vegetables, only found in the countryside, with strange flavors.”

The tree that grows under the water, the stem is soft, upright, and has flowers when it begins to age.

According to Ms. Lam Vu, when eating and drinking, people will remove all the leaves and roots, keeping only the stems, so at a glance, they will be quite similar to water spinach. “In the beginning, people in the West only processed bok choy into a stir-fry with garlic or sautéed meat. Then, when restaurants put this vegetable on the menu, they transformed them into more delicious dishes such as cuong cuong salad or cuong cuong pickle. These dishes are even included on the menu at weddings and weddings as a “role” in combination with other savory dishes to avoid boredom, the Western woman said.

When eating and drinking, people will remove all leaves and roots, keeping only the stem.

It is quite simple to make bok choy into delicious dishes. However, they have a bubbly taste, so if they want to be delicious, they must be boiled through boiling water once. “Even though it’s a wild vegetable, there aren’t many of them now, so it’s not a matter of the restaurant/hotel wanting to order it. That is also the reason it is expensive, up to 120,000 VND/kg,” said Lam Vu.

Stir-fried Bong Bong with beef.

Young Bui Ngoc Anh (27 years old, Hanoi) said that on the occasion of traveling to experience the West, she happened to be introduced to dishes related to cuddling. At first, she was quite hesitant to try it because she thought it was a wild vegetable.

“When I went to the restaurant to order, I was surprised to see the fried garlic on the menu, so I ordered to try it. It turns out that Bong Bong is much more crispy and delicious than water spinach in the North. I think if anyone has the opportunity to visit the river area, they must definitely try the dishes made from this vegetable”, Ngoc Anh shared.