Water chestnut – A culinary delight of Nam Dinh province.

Water chestnut tubers are a part of the water chestnut plant (also known as water caltrop) – a plant that thrives in low-lying areas, near ponds and lakes, or in muddy, waterlogged places. They are found in many northern provinces and cities such as Nam Dinh, Hung Yen , and Hai Duong. However, water chestnuts from Nam Truc (Nam Dinh) are the most well-known.

Accordingly, this special type of edible tuber is widely grown in An Lá village and neighboring hamlets in Nghĩa An commune, Nam Trực district, Nam Định province. According to statistics, the entire Nghĩa An commune currently has over 100 households cultivating water chestnuts with a total area of ​​over 10 hectares. The water chestnut season usually lasts only about 1.5 months (from mid-October to the end of November) each year.

A mobile stall selling water chestnut tubers by residents of An Lá village, Nghĩa An commune. (Photo: Kim Chiến)

Speaking about local specialties, Ms. Pham Thi Huong, a water chestnut grower in An La village, Nghia An commune, said: "Water chestnuts have been growing in this area for about 40 years. Local people usually plant water chestnuts from around February to March of the lunar calendar, and after 7-9 months, the tubers will be ready."

During harvest season, water chestnuts are cut close to the root, the upper leaves are removed, and only the swollen, pestle-like tuber is kept. At first glance, the water chestnut tuber looks very similar to lemongrass but is larger and brighter in color. After peeling off the outer layer, the flesh of the water chestnut tuber is obtained and used to prepare many delicious dishes.

“Water chestnut plants are very easy to grow, sprout easily, and thrive. No pesticides or herbicides are needed during cultivation. High-quality water chestnuts are usually plump, white, and pristine from the inside out; they are truly a clean food source…” – Ms. Huong shared.

Mr. Tran Dinh Thong, another resident of Nghia An commune, said that water chestnut tubers can be eaten raw or cooked, and the preparation is simple. After peeling off the outer layer, simply wash the tubers and slice them into thin, bite-sized pieces. People in Nam Dinh often stir-fry water chestnuts with beef or pork, but the most popular and favored dish is stir-fried water chestnuts with chicken or duck eggs. After slicing the tubers thinly, stir-fry them over medium heat until cooked through, then add eggs, herbs, and season to taste. In addition, water chestnuts can be used in salads, or boiled and served with fermented soybean paste.

Water chestnut is an ingredient used in many delicious dishes with the rich flavors of Nam Dinh cuisine . (Photo: Bao Ngoc)

According to Mr. Thong, stir-fried water chestnut with beef, although a simple dish not significantly different from other stir-fried vegetables with beef, is so delicious that even the pickiest eaters can't stop eating it. In this dish, the water chestnuts retain their natural sweetness and crispness after cooking, combined with tender beef, creating an irresistible flavor. When served with hot rice, diners will want to eat until they're completely full!

For the salad, after blanching the water chestnut in boiling water, it is cut into long strips and mixed with fried egg patties and a little ham. When mixing, you can add a little sugar, salt, ground pepper, and sesame oil according to your family's taste. Water chestnut salad is considered a light and refreshing dish, suitable for the elderly or those with high blood pressure, high cholesterol, or diabetes.

Boiled water chestnuts sound simple, but I've learned that this is the most popular way to prepare this humble root vegetable. Without needing anything fancy, boiled water chestnuts still manage to win people over with their irresistible sweet and refreshing flavor. The cooked water chestnuts are very sweet and slightly soft, and they're incredibly delicious when served with a little salt or fermented soybean paste. When chewing, besides the characteristic sweetness, diners can feel a slightly nutty, creamy texture on their tongue…

Furthermore, according to diners who have tasted water chestnut tubers, this root vegetable has a crunchy texture and a naturally sweet taste when eaten raw, quite similar to the water spinach found in the Mekong Delta. When cooked, water chestnuts become soft, creamy, and have a rich, earthy flavor reminiscent of the southern region of Vietnam.

With its crunchy and refreshing texture, water chestnut tubers have long been sought after by many shops and restaurants in and outside of Nam Dinh province for use in cooking. Water chestnut tubers can be eaten raw, even on an empty stomach, without fear of poisoning. Local water chestnut growers still have the habit of eating them raw to stave off hunger or thirst after strenuous work in the fields.

Water chestnut plants are ready for harvest in Nghia An commune, Nam Truc district. (Photo: Kim Chien)

Currently, water chestnuts are in their peak harvesting season, so traders are flocking to collect them for distribution to various localities. Some locals are also selling them along the roadsides, catering to passersby who buy them as gifts or for personal enjoyment.

At local markets, water chestnuts are sold in bundles or by weight, with prices ranging from 20,000 to 25,000 VND/kg, depending on size. In Hanoi, the price is higher, around 40,000 to 60,000 VND per bundle of 10 tubers (depending on location and time).

According to locals, to choose delicious water chestnut tubers, you need to pay attention to size, prioritizing large and plump tubers, choosing young tubers with few brown leaves or still bright green ones, and with firmly overlapping layers of leaves. Additionally, you should buy water chestnut tubers before sunrise, as they will wilt less due to water loss. If the vendor sells both white and purple water chestnuts, prioritize the white ones. White water chestnuts have less fiber and are therefore tastier…

Besides being an ingredient in many delicious dishes, water chestnut tubers can also offer several health benefits. According to Traditional Chinese Medicine, water chestnut tubers have a sweet taste and a cooling nature, helping to prevent atherosclerosis and hypertension, clear heat, detoxify, promote urination, and contribute to the treatment of diabetes, thus being good for health.

Currently, if you have the opportunity to visit Nam Dinh, tourists should buy some fresh water chestnuts to fully enjoy the sweet and delicious taste of this local specialty.

Source: https://dangcongsan.vn/kinh-te/cu-nieng-am-thuc-dat-thanh-nam-683002.html