The sweet taste of bitter herbs

Bitter ground herb is not available year-round. While most flowers and grasses thrive during the rainy season, it chooses the dry season, when the water recedes, the fields dry up, and the monsoon winds begin to subside, allowing it to grow and flourish. After a period of dormancy under the soil, this wild herb silently sprouts, creeping along the ground with its tender green leaves, becoming a delicious addition to rural meals.

• Pig ear salad - a delicious dish to relieve the feeling of being satiated during Tet.
• Sweet potato fritters - a delicious and easy-to-make dish.
• The flavors of Ca Mau in delicious crab dishes.
• Delicious dishes made from local rice.

Wild bitter herbs have become a refreshing and cooling dish.

After the rice harvest, the rice paddies seemed to tilt, draining away the water. At that time, the bitter herbs sprouted, their vibrant green color unaffected by the sun, wind, or dry soil. My mother would pick the tiny herbs to cook in a soup with freshwater fish. Sometimes, when my father caught a large snakehead fish, the whole family would enjoy a bowl of fish porridge with bitter herbs. We would all gather around the hot pot of porridge, blowing on it to cool it down before eating until our stomachs were full.

Fish porridge served with bitter herbs is a simple yet incredibly appealing country dish.

When we were children, during those afternoon naps, my sisters and I would sneak away from Mom and take our fishing rods to the pond. To have a bountiful catch, preparing the bait was the most elaborate part. Sometimes we'd dig for worms under banana trees, other times we'd search for crickets or catch grasshoppers. Catching grasshoppers required quick reflexes. Just a slight sound, and they'd spring their spiny legs, darting into another patch of grass. We'd have to lie in wait, crouching low, and then quickly grab them. We'd all be covered in mud, but our eyes would light up with joy when we found our fishing bait.

Once we had enough bait, my sisters and I chose to fish in shady corners of the pond, where the water was still and clumps of tree roots stretched out. The water was perfectly still at midday; even the slightest ripple would make us hold our breath. The tip of the fishing rod would gently tremble, then bob up and down on the water's surface, our hearts pounding. Waiting for that moment, we would quickly reel in the rod, bursting into cheers as a large perch struggled to get caught on the hook, our laughter echoing across the sky of our memories.

Since we had fish on the way home, my sisters and I took the opportunity to look for some newly sprouted bitter herbs to pick and bring back for Mom to make soup. Mom said that bitter herbs should be cooked simply to preserve their flavor.

Freshly caught snakehead fish and vibrant green bitter greens make for a delicious evening meal.

After a fishing trip, my hands were still covered in mud, but my heart was filled with excitement at having brought home fish for my mother. The soup was cooked very quickly. My mother cleaned the perch and dropped it into the boiling water. The fresh fish, encountering the hot water, curled up, its skin cracking to reveal the pristine white flesh. My mother gently skimmed off the foam to keep the broth clear, waited until the fish was just cooked, then added a little seasoning to taste, and poured the piping hot soup into a bowl of prepared bitter greens. The tender greens softened upon contact with the hot water but still retained their vibrant green color and crispness.

I remember the first time my sisters and I ate bitter melon soup, we both grimaced and stuck out our tongues, complaining about the bitterness. But after eating it a few more times, we became addicted without even realizing it. The slight bitterness on the tip of the tongue, but the lingering sweetness in the throat, blended with the sweet and tender fish, and a hint of smoky flavor, created an unforgettable taste.

The vibrant green bitter greens soften upon contact with hot water, yet retain their unique green color and crispness, blending perfectly with the sweetness of the freshwater perch to create an unforgettable flavor.

Now, sitting amidst the bustling city, I long for the smell of damp earth after digging for worms, and I remember the feeling of running barefoot on the grass catching grasshoppers. The pot of snakehead fish soup with bitter herbs from those days not only held the sweet, refreshing taste of a simple, beloved country dish, but also the full flavor of childhood.

Bao Han

Source: https://baocamau.vn/vi-ngot-rau-dang-dat-a128588.html