Top 7 Must-Try Delicious Dishes Made with Rau Tiến Vua

What can you cook with Rau Tiến Vua? Rau Tiến Vua meatball soup combines the crispiness of the vegetable with the light tanginess of pineapple and the sweetness of pork meatballs. This simple yet delicious dish is perfect for a family dinner.

Ingredients:

• Rau Tiến Vua: 20g.
• Pineapple: ½ medium slice.
• Ground pork: 300g.
• Spring onions, cilantro, dried shallots, seasoning powder, salt, sugar.

Instructions:

• Step 1: Place the ground pork in a bowl, add 1 teaspoon of salt and a pinch of pepper, mix well, and let it marinate for 10 minutes.
• Step 2: Soak Rau Tiến Vua to rehydrate, wash thoroughly, and cut into bite-sized pieces.
• Step 3: Peel the pineapple, slice it into bite-sized pieces. Heat some oil in a pot, sauté the shallots until fragrant, then add the pineapple and stir-fry for 3 minutes. Add 2-3 bowls of water and bring it to a boil for about 10 minutes.
• Step 4: Use a spoon to shape the pork mixture into small meatballs and drop them into the pot. Cook until the meatballs are done.
• Step 5: Season to taste, then add Rau Tiến Vua and cook briefly until the soup is hot. Do not overcook the vegetable to maintain its crisp texture.
• Step 6: Garnish with chopped spring onions and cilantro. Serve hot with rice in a large bowl.

Rau Tiến Vua is a refreshing, nutritious vegetable that is excellent for your health, once considered a royal delicacy offered to kings. Rau Tiến Vua with pig's ear salad is a delicious dish you should definitely try.

Ingredients:

• 2 pig's ears.
• 100g dried Rau Tiến Vua.
• 1 kohlrabi.
• 1 carrot.
• 1 bunch of Vietnamese mint leaves.
• 1 bunch of cilantro.
• Roasted peanuts (enough for garnish).
• Chili, garlic, fish sauce, sugar, lemon.

Instructions:

• Step 1: Wash and peel the kohlrabi and carrot, then slice them into small pieces. Lightly salt them and set aside for about 3 minutes. Rinse thoroughly with water to remove excess salt. Shred the Vietnamese mint and cilantro leaves.
• Step 2: Wash the pig's ears, then boil them until tender. Once done, remove them and chill them in ice-cold water or room temperature water for 30-40 minutes. This step ensures the pig's ears become crispy. Then, slice them thinly.
• Step 3: Soak the Rau Tiến Vua in a bowl of water for 3-4 hours to allow it to fully expand. Afterward, gently wash the vegetable and cut it into 5-7 cm pieces.
• Step 4: Squeeze the juice of 1 lemon into a bowl of water, then soak the Rau Tiến Vua in this solution for 10 minutes. Drain the vegetable in a colander.
• Step 5: In a separate bowl, combine 3 tablespoons of fish sauce, 3 teaspoons of sugar, and 2 tablespoons of water. Heat the mixture to dissolve the sugar, then remove from heat. Add lemon juice, minced chili, and minced garlic to the mixture and stir well.
• Step 6: In a large bowl, combine the soaked Rau Tiến Vua, pig's ear slices, kohlrabi, and carrot. Pour the dressing from Step 5 over the salad and toss everything together. Garnish with roasted peanuts and fresh herbs when serving.

Ingredients:

• 100g dried Rau Tiến Vua
• 1 garlic bulb
• 5 hot chili peppers
• 200g rock sugar
• 4 tablespoons sea salt
• 1.5-liter glass jar
• Split bamboo sticks for pressing
• Fermented rice vinegar

Instructions:

• Wash the dried Rau Tiến Vua thoroughly, soak it in warm water for 3-5 hours. Rinse clean, remove any tough veins, and cut the thicker parts into smaller pieces, then cut into 4 cm long pieces.
• Peel and slice the garlic bulb.
• Smash the hot chili peppers.
• Boil the bamboo sticks and jar lid in hot water to sterilize them.
• Prepare the vinegar sugar solution: In a pot, combine 1 liter of water, 200g rock sugar, 200ml fermented rice vinegar, and 4 tablespoons of sea salt. Heat and stir until everything dissolves, then strain and allow to cool.
• Place the Rau Tiến Vua, garlic, and chili peppers into the jar, pressing it down tightly with the bamboo sticks. Pour the cooled vinegar-sugar solution over the vegetables until they are fully submerged. Seal the jar and let it sit for 3 days before serving.

Ingredients:

• 20g Rau Tiến Vua
• 1/3 carrot
• 1 king oyster mushroom
• 8 oyster mushrooms
• 1 chili pepper
• 2 sprigs of Vietnamese mint
• 1 tablespoon toasted sesame seeds
• 1.5 tablespoons vinegar
• 1 tablespoon soy sauce
• 1/2 tablespoon vegetarian seasoning
• 2 tablespoons vegetarian fish sauce
• 6 tablespoons sugar
• 1/2 tablespoon chili sauce
• 1 tablespoon lime juice
• 1/2 tablespoon cooking oil
• Salt to taste

Instructions:

• Prepare the Rau Tiến Vua:
  • Soak the dried Rau Tiến Vua in warm water for 2-3 hours to soften, then rinse thoroughly and drain. Cut into bite-sized pieces.
  • Add 1.5 tablespoons vinegar, 1/4 teaspoon salt, and 2 tablespoons sugar to the soaked Rau Tiến Vua. Mix well and marinate for 15-20 minutes.
  • Tip: Marinating the Rau Tiến Vua with some seasoning beforehand helps it absorb flavors, making the salad tastier.
• Prepare other ingredients:
  • For the mushrooms, remove the stems, soak them in saltwater for 5-10 minutes, then rinse and drain. Tear the large oyster mushrooms in half and leave the small ones whole. For the king oyster mushrooms, slice them into strips about 1/2 finger length.
  • To properly prepare the mushrooms, slice the king oyster mushrooms into 4-6 strips depending on size, as cutting them too thin will make them soggy. Soak them in salted water for 5-10 minutes, but avoid soaking too long to retain their natural flavor.
  • Wash the carrot, slice it into strips. Slice the chili pepper. Pick the young leaves of the Vietnamese mint, wash and chop them finely.
• Stir-fry the mushrooms: Heat a pan with 1/2 tablespoon of oil. Add the mushrooms and sauté for about 1 minute. Tip: Don't add too much oil, as this can make the mushrooms soggy and prevent them from absorbing the seasonings. Lower the heat, add 1 tablespoon of soy sauce and 1/2 tablespoon of vegetarian seasoning, then stir for another 2 minutes to allow the mushrooms to absorb the flavors. Remove from the pan and let it cool.
• Prepare the dressing: In a small bowl, combine 2 tablespoons of vegetarian fish sauce, 4 tablespoons of sugar, 1 tablespoon of lime juice, and 1/2 tablespoon of chili sauce. Stir well until the sugar dissolves.
• Assemble the salad: After marinating the Rau Tiến Vua, drain it and place it in a large bowl. Add the sautéed oyster mushrooms, king oyster mushrooms, carrots, chili, toasted sesame seeds, and chopped Vietnamese mint. Pour the dressing over and toss everything together. Serve the salad on a plate, garnish with extra sesame seeds and fresh mint leaves for a beautiful presentation.
• Final result: The vegetarian Rau Tiến Vua salad will have a vibrant appearance. The crispy and sweet Rau Tiến Vua, mushrooms, and vegetables blend perfectly with the tangy, sweet, and savory dressing. This dish pairs wonderfully with shrimp chips, rice, or rice paper.

Ingredients:

• 100g celery
• 200g shrimp
• Vietnamese coriander, peanuts, crispy fried onions
• 100g dried Rau Tiến Vua
• 200g pork belly
• 1 carrot
• 1 cucumber
• 1 onion
• 1/2 package shrimp crackers
• 50g white sesame seeds
• 1 chili pepper
• Seasoning: salt, pepper, sugar, good fish sauce, vinegar
• 1 shallot, 1 garlic clove
• 3 fresh limes

Instructions:

• Prepare the Rau Tiến Vua salad ingredients:
  • Soak dried Rau Tiến Vua in water for 3-4 hours until it softens, then cut into bite-sized pieces and remove the top parts.
  • Soak the Rau Tiến Vua in a bowl of water with the juice of 1 lime for 15 minutes. Drain and set aside. Be sure not to squeeze it too much as it could break the texture.
  • Peel the shrimp, remove the heads and tails, and devein them.
  • Marinate the shrimp with 1 teaspoon of fish sauce and 1/2 teaspoon ground pepper.
  • Blanch the shrimp in boiling water for about 5 minutes until they turn bright red.
  • Clean the pork belly, boil it until fully cooked, then let it cool and slice it thinly.
  • Peel the carrot, grate it into thin strips, and soak it in a bowl with 2 tablespoons of vinegar and 1 tablespoon of sugar to keep it crispy.
  • Peel the onion, slice it into thin rings, and soak it with the carrot to remove the pungency.
  • Cut the celery into bite-sized pieces, separating the stems and leaves.
  • Slice the chili in half, remove the seeds, and cut into thin strips.
  • Wash the cucumber, cut it in half, remove the seeds, and slice it into thin strips.
  • Toast the sesame seeds until golden, then rub off the skins.
  • Toast the peanuts until golden, then crush them lightly.
  • Pick the fresh leaves of Vietnamese coriander, wash them, and chop them finely.
• Make the dressing:
  • For the dressing, combine 2 tablespoons fish sauce, 2 tablespoons sugar, and 2 tablespoons water in a pot. Heat and stir until the sugar dissolves, then remove from heat. Let it cool, then add 2 tablespoons of lime juice, toasted sesame seeds, and chopped chili.
• Assemble the salad: In a large bowl, mix the soaked Rau Tiến Vua, carrot, onion, celery stems, cucumber, and chili with the cooked shrimp and pork belly. Gradually add the dressing according to your taste. Serve the salad on a platter and garnish with Vietnamese coriander, fried onions, and crushed peanuts. Enjoy with crispy shrimp crackers.

Ingredients:

• 50g Rau Tiến Vua
• 200g beef
• 1 small carrot
• Cooking oil, pepper, salt, seasoning powder, minced garlic

Instructions:

• Step 1: Soak the Rau Tiến Vua in cold water for about 2 hours or overnight. After soaking, drain the water and cut into bite-sized pieces. Cut the carrot into similar-sized pieces. Peel and crush the garlic. Marinate the beef with oyster sauce for about 15 minutes.
• Step 2: In a pan, sauté half of the garlic until golden, then add the Rau Tiến Vua and carrot. Stir-fry for 3-5 minutes. Once the vegetables are cooked, add seasoning powder and remove from the pan.
• Step 3: Add more oil to the pan and sauté the remaining garlic until fragrant. Add the beef and stir-fry until cooked. Then, add the vegetables back into the pan, stir well, and adjust seasoning to taste.
• Once cooked, the Rau Tiến Vua will retain its green color, crisp texture, and sweetness, perfectly complementing the tender beef, creating a delightful dish.

The sweet taste of squid combined with the crunchy, chewy texture of Rau Tiến Vua makes for an irresistible dish. Let’s make this delicious recipe together!

Ingredients:

• 2 squid tubes
• 200g Rau Tiến Vua
• Seasoning: Shallots, salt, fish sauce, cooking oil

Instructions:

• Clean the squid, remove the skin, slice it into rings, and marinate with good fish sauce.
• Soak the Rau Tiến Vua to let it expand, wash it clean, and cut it into long segments. Peel and slice the shallots.
• Heat some oil in a pan, sauté the shallots until fragrant, then add the squid and stir-fry until lightly cooked. Remove the squid from the pan and set aside.
• Add more oil to the pan, stir-fry the Rau Tiến Vua until cooked, and season with salt and fish sauce to taste. Then, add the squid back into the pan, stir everything together, and cook until just done (be careful not to overcook the squid).