Arui's specialty wild vegetables

From a wild plant growing on riverbanks, Arui – the name of the forest vegetable in the Co Tu language – has become a popular folk dish among the mountain people. In recent years, Arui has been sought after and known as a specialty forest vegetable served to tourists.

Arui vegetables stir-fried with bacon have an irresistible, rich flavor. Photo: ZƠRÂM THỊ TÝ

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

During the family dinner, Alang Beo served up a variety of local dishes . A beautifully arranged plate of vibrant green Arui vegetables, Alang Beo said, is a local produce and has now been added to the menu at Katu restaurant.

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

Arui has leaves similar to those of the Arui tree, but smaller, and usually grows on rocky slopes on mountain slopes and riverbanks in low temperatures. After floods bring silt from upstream, enriching the riverbanks and making the Arui tree even healthier and stronger, preparing it for a new cycle of sprouting and growth.

In some areas inhabited by the Co Tu people, the Arui tree is now being introduced as an ornamental plant in the Truong Son mountain range. Photo: ZƠRÂM THỊ TÝ

According to some Katu village elders, the Arui tree only thrives from the end of the twelfth lunar month until the end of the third lunar month each year. During that time, the Arui tree has lush green leaves, and some trees even bloom.

For the Co Tu people and other ethnic minorities living at the foot of the Truong Son Mountains, Arui is often prepared in various ways. Mainly, it's stir-fried with garlic and chili, or braised with stream fish and snails, or even used in soups. However, Arui is best prepared braised with stream fish, a cooking method quite similar to the snail and wild vegetable dish found in Tien Phuoc and Bac Tra My districts.

In the old days, after the Lunar New Year, my father used to go fishing along the Ring River. When he returned home, he almost always had a handful of fresh green Arui fish in his hand. After the fish were seasoned, my mother would stew them until the fish meat was firm, then add a little boiling water.

Then, add the Arui vegetables and cook until tender, then transfer to a bowl for the whole family to enjoy. This dish has a unique taste, with the rich and slightly bitter flavor of the fish meat blending with the sweet and nutty taste of the Arui vegetables, often described as a "delicacy of the human world" in the mountains.

Young Arui leaves, freshly picked, are over 10cm long. Photo: ZƠRÂM THỊ TÝ

In later years, while living in the city, whenever I returned to my hometown during Arui season, I was often treated to traditional dishes with authentic local flavors.

The culinary traditions of the mountainous regions are quite diverse. In recent years, Arui has also been used in stir-fried dishes with smoked meat, or boiled vegetables… Besides its nutritional value, Arui vegetable also possesses a unique flavor. Regardless of the cooking method, when cooked, Arui retains its fragrant, nutty, and subtly sweet taste.

Currently, the demand for Arui vegetables in mountainous areas, especially in Dong Giang, Tay Giang, and Nam Giang districts, is very high, with prices ranging from 90,000 to 150,000 VND/kg in some places. Therefore, Arui vegetables are scarce at this time of year and are usually only found in restaurants and eateries as an indispensable specialty of the mountainous region.

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