No longer a rustic, rural dish of the country people, the wild grass that grows in the fields has now become very valuable when it is upgraded to become a delicious specialty dish present at banquet tables in luxurious restaurants and eateries.
Some delicious dishes made from water mimosa include: stir-fried shrimp, used as a filling for banh xeo, mixed with chicken salad, frog salad, pickled vegetables, or simply - used as a raw vegetable with fish sauce, braised fish... also delicious.
Peel off the outer layer of the reed, take only the pure white reed shoots inside, and cut off the old parts that have turned light green. Each reed stem can only be eaten with a short young shoot about 10cm long, but don't be too stingy and take too long, it will not taste good.
Gently wash the reeds, because young reeds are very soft and break easily. Put the reeds in a basket and shake to drain.
Shred boiled chicken into bite-sized pieces. Mix chicken with vinegar, sugar, salt and a little chili and minced garlic. When ready to eat, add the young bamboo shoots and mix together. Because the bamboo shoots are soft, they absorb the spices very quickly, so do not mix for too long. Take the young bamboo shoots out onto a plate, sprinkle on top some chopped perilla leaves, herbs, Vietnamese coriander and some roasted peanuts. Serve with sweet and sour fish sauce.
In addition, there is an even more delicious way to mix the ga nop chicken salad by mixing rice water with salt and sugar, adding the nop shoots, pressing them down and covering them tightly overnight. The next day, the nop shoots will have become pickles and taste even better.
The chicken meat is chewy and sweet, while the bamboo shoots are sweet and simple, the more you eat, the more addicted you become.
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