Written by Delicious Dishes Vietnam in


Manioc, cassava - Meat - Magenta plant - Mushroom


1. Manioc, cassava (root) (khoai mì, sắn)
Manioc is planted almost everywhere in Vietnam, especially in the Middle of Vietnam, where the ground is not fertile and often has draught. Boiled manioc dipped in salt with sesame is a simple but favourite dish. Sweet banana soup in which boiled bananas are cooked with manioc, coconut milk, sugar is a wonderful sweet dish. Sharpened manioc is used to make grilled cake, steamed cake or sweet soup. We need to notice that manioc contains a poison, so we should peel them, soak them in the water for one night and drain well before cooking.
2. Meat (thit)
Meat is used in Vietnamese dishes, especially poultry meat, pork and wild animal meat
3. Magenta plant (lá cẩm)
Magenta plant gives a natural violet color, so Vietnamese like to use it to have their dark or light violet color (i.e. agar – agar, glutinous rice steamed with magenta plant). You only need to cook steams and leaves with a little water to have violet color
4. Mushroom (nấm)
There are many kinds of mushrooms used in Vietnamese kitchens: straw mushroom, snow fungus (white free ear fungus, silver fungus), enokitake mushroom, wood ear fungus, etc. Both fresh mushroom and dried mushroom are among the favourites. Fresh mushrooms must be peeled, cleaned and soaked in salt water for 15 minutes before cooking. Dried mushroom must be soaked in warm water until soft and then peeled and drained well

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