Stir-fried bitter mushrooms with pork offal

This type of mushroom grows abundantly in the mountainous regions of central Vietnam. They are usually light purple with round caps and grow in large numbers after the first rains of the season. When the mushroom season arrives, from dawn onwards, people excitedly call out to each other, carrying flashlights, to go to the acacia plantations to search for and pick the mushrooms.

Pick a lot of mushrooms, wash them thoroughly, and blanch them briefly in a pot with a little salt. Then, remove them from the pot, let them cool, and store them in a food container or plastic bag in the refrigerator to eat gradually without fear of spoilage.

According to many sources, eating bitter mushrooms can help treat fatigue, colds, headaches, and has a cooling, detoxifying, and hangover-relieving effect. Due to their abundant nutritional content, dishes made from bitter mushrooms are always popular.

Freshly picked bitter mushrooms should have their stems cleaned off. They can be halved or quartered, then soaked in salt water or blanched briefly in boiling water to remove some of the bitterness before cooking. Either way, the mushrooms will always be plump and flavorful.

Many delicious dishes are made from bitter mushrooms, but the most popular is stir-fried bitter mushrooms with pork offal, which is both unique and nutritious. Freshly slaughtered pork offal is used, washed clean, and stir-fried in oil until just cooked, before adding the prepared mushrooms. When stir-fried, the bitter mushrooms curl up, revealing their pristine white undersides – just looking at them makes your mouth water.

Sauté the pork intestines with mushrooms until they are well combined, season to taste, then turn off the heat and enjoy. The most appealing aspect of this dish is the harmonious blend of ingredients and spices, which enhances its deliciousness. Serve with grilled rice paper or hot rice – either way, it's sure to be delicious!

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