The vast cajuput forests in U Minh Ha have many native plants, wild vegetables, and wild flowers that are the raw materials for processing delicious Ca Mau specialties. These include the rau choai tree, the mua flower tree, etc.
Rau choai (choai shoots) and hoa mua are two wild vegetables and wild flowers that are always present under the canopy of U Minh Ha cajuput forest in Ca Mau province.
Young Choai shoots (Choai vegetable shoots) - a type of wild vegetable, a specialty forest vegetable that often looks like a question mark, has no leaves, only a soft stem, when picked the shoots will feel crispy and are abundant under the canopy of the cajuput forest in U Minh Ha, Ca Mau province. Photo: An An.
However, when the rainy season begins, these wild vegetables and forest vegetables grow more vigorously than ever.
The wild vegetables sprout in the dark and then in the early morning new shoots stretch out from the leaves.
Choai shoots are often picked by people in U Minh Ha to process into food for use in meals.
But they are most commonly used as a side dish with fish sauce hotpot or boiled and dipped in braised dishes.
As for the mua flower, according to the people of U Minh Ha region, this wild plant often grows in places with little light under the forest canopy or along canal banks.
There are many types and colors of mua flowers, but the main color is purple mua flowers.
Every morning, when the dew still lingers on the cajuput forests, people in the U Minh region of Ca Mau province row their boats along the edge of the forest to pick cajuput shoots to process into specialties, which are rustic but extremely delicious and nutritious. Photo: An An.
Mua flowers often bloom in the morning or after rain. Mua flowers have a light fragrance and taste astringent, so combining mua flowers and choai shoots will help people eat less bored. Photo: An An
After being picked and washed, the flowers are drained and can be put into spring rolls to be eaten raw with other dishes. The young shoots are boiled and combined with shrimp, meat and especially in the spring rolls, boiled shrimp crackers must be added to keep the original flavor. Photo: An An
Ms. Ngo Huynh Trang, residing in Tran Hoi commune, Tran Van Thoi district, Ca Mau province, said that from these natural plants, since ancient times, indigenous people have used them to prepare dishes, including spring rolls with mua flowers and choai shoots.
The main ingredients of this salad are mua flowers and choai shoots, shrimp, and shrimp crackers that I boiled to replace vermicelli, along with local vegetables such as guava, mango, and herbs. Photo: An An
Ca Mau specialty - the unique dish of spring rolls with mua flowers and choai buds is the combination of plants, flowers, and products under the canopy of U Minh Ha forest. Photo: An An
The dipping sauce is made from fermented wild plums combined with wild honey. All of this creates an indescribable delicious feeling for the eater. Photo: An An
Currently, when tourists come to the U Minh Ha forest land, Ca Mau province, they do not forget to find mua flower salad and choai shoots to enjoy the unique, rustic culinary style of the people of Ca Mau forest land.
Source: https://danviet.vn/dot-choai-hoa-mua-loai-rau-rung-hoa-dai-lam-goi-cuon-la-dac-san-ca-mau-he-nem-la-van-nguoi-me-20241212121817664.htm
Comment (0)