Have you ever heard of a plant created by a fungus? Meet "๐๐ฎฬ ๐ง๐ข๐ฬฬ๐ง๐ " (๐๐ข๐ณ๐๐ง๐ข๐ ๐ฅ๐๐ญ๐ข๐๐จ๐ฅ๐ข๐), a rare Vietnamese delicacy! This wild rice stem forms when an ๐๐๐ข๐๐ฅ๐ ๐๐ฎ๐ง๐ ๐ฎ๐ฌ (๐๐ฌ๐ญ๐ข๐ฅ๐๐ ๐จ ๐๐ฌ๐๐ฎ๐ฅ๐๐ง๐ญ๐ฎ๐ฆ ๐๐๐ง๐ง๐ข๐ง๐ ๐ฌ) infects the plant, causing the stem to swell into a plump, tasty bulb instead of flowering.
Cแปง niแป ng, it looks like lemongrass, but much bigger.
When cut into thin slices, you can see the black dots which are the Ustilago esculentum Hennings fungus.
Today, "cแปง niแป ng" is mainly grown and sold in Nam ฤแปnh and harvested for only about 20 days a year in early winter (November). Packed with vitamins, minerals and nutrients, it's a rare seasonal gem with a taste like no other! You may say "eww" when you see it raw and even after cooking๐ซฃ, but the flavour is something else - sweet, nutty and with a crunchy texture. I've tried it (I've even cooked it myself!) and I can confirm that its unique flavour is well worth a try! ๐๐๐
They grow and develop well in low-lying areas, along ponds or in flooded muddy places.
Enjoy it stir-fried with garlic for simplicity, with eggs for a creamy combination, or paired with beef (I highly recommended!).
Cu nieng stir-fried with beef
Would you dare to try this unique grass-fungus creation? ๐พ
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