Sought after by sisters, green chicory wrapped in cabbage makes a delectable dish.

Green chicory wrapped in cabbage, fragrant greens dipped in a tangy sauce, a beloved dish among the Thai people, now sought after by many sisters seeking its recipe.

Chicory is a familiar fruit, cherished by many sisters from its green to ripe stages. Chicory comes in two varieties, one with round sweet fruit and the other with long, sour fruit. Whether sweet or sour, chicory remains a cherished snack for sisters.

No need to wait for ripe chicory to enjoy it; even when green, chicory is a sought-after dish, especially the green chicory dipped in tangy sauce enjoyed by the Thai ethnic group.

The bold flavor of this dish, with its tangy chicory, spicy kick, rich aroma of spices, and refreshing taste of cabbage leaves, blend together harmoniously. Perhaps this is why green chicory dipped in tangy sauce is so eagerly sought after by many sisters. Discover how to make green chicory dipped in tangy sauce now!

Ingredients:

- Green chicory: 500g

- Cabbage: half a head

- Coriander: 100g

- Fresh garlic leaves: 100g

- Fresh ginger: 1 sprig

- Garlic: 2 cloves

- Potato: 1 medium-sized tuber

- Sichuan peppercorn: 1 teaspoon

- Coarse salt: 2 teaspoons

- Sugar: 1 teaspoon (or MSG)

- Chili powder: 1 teaspoon (fresh chili can be used if desired)

Method:

- Choose green chicory not too old, not too young, with edible seeds being the best. Before washing, use a clean piece of cloth to wipe off the scales of the chicory, then rinse thoroughly. Let the chicory drain, then cut each one in half.

- Remove the large stems from the cabbage, keeping only the tender leaves. Wash and cut them into long rectangular shapes for easy wrapping.

- Coriander leaves are easy to pick and discard old ones, then wash thoroughly.

- Fresh garlic leaves are washed thoroughly, cut into 2-3cm long pieces.

- Fresh ginger is washed and peeled, then thinly sliced.

- Jicama is also washed thoroughly, peeled, and thinly sliced.

- How to make tangy sauce:

Crush Sichuan peppercorns, salt, sugar, chili powder, a bit of ginger, garlic, and some coriander into a paste.

How to eat:

- Take a cabbage leaf and place a piece of chicory, a sprig of coriander, a fresh garlic leaf, a slice of thinly sliced ginger, and a slice of jicama on it, then roll it up and dip in the tangy sauce.

At first, you'll encounter the subtle sweetness of fresh cabbage, followed by the tanginess of mustard greens, the pungency of fresh garlic leaves, the heat of ginger, and a hint of complexity... After all, these flavors blend together, along with a whisper of herbs, creating an incredibly unique taste that will leave you craving for more with each bite.

Upon first sight, you might think: peculiar dining, especially with the taste of garlic leaves being more challenging to chew than a raw clove... However, if you dare to 'close your eyes' and dive in, trying the rolls, dipping, and savoring... you'll undoubtedly find no regrets in this culinary adventure.

As reported by eva

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