Top 10 Tips to Differentiate Vietnamese and Chinese Vegetables

Purple onion is one of the indispensable spices in Vietnamese households' meals. Vietnamese purple onion, also known as shallot, is often confused with Chinese purple onion. To distinguish between these two types of purple onions, attention should be paid to the characteristics of each type. Chinese purple onion is usually a large, round bulb with only one clove, often red in color, with thin skin and less fragrance compared to Vietnamese purple onion. Vietnamese purple onion usually does not have the same appealing appearance as Chinese purple onion, with each bulb typically having 2 to 3 small cloves.

Experienced individuals often choose to buy small and sharp Vietnamese purple onions, typically with a few cloves on each bulb, and with thick and tough outer skins, which emit a distinctive fragrance. Buyers should select Vietnamese purple onions with dry and easily peelable outer skins for quick and easy peeling when cooking. It is advisable to avoid selecting bulbs that have sprouted, are damp, or have soft spots or hollows near the stem to prevent these bulbs from spoiling quickly and becoming unusable.

Onion is also one of the vegetables chosen by many housewives for family meals because it is one of the vegetables with many nutrients good for health. However, on the market today, there are also many types of Chinese onions with unknown origins, making it difficult for many consumers to distinguish which is the quality onion. Chinese onions are large in size and cheap, their outer skin is often orange or reddish-brown, shiny, and easy to peel. Vietnamese onions typically have a brown-yellow or slightly dark yellow color.

Onion from Vietnam is also harder to peel than Chinese onion. Chinese onions have a white flesh that gradually turns green, while onions originating from Vietnam have white flesh. Chinese onions are larger in size, often longer, and their sizes are even, while Vietnamese onions have uneven sizes and are much smaller when placed side by side. When cut in half, Chinese onions tend to be watery, while Vietnamese onions will be drier. Another useful tip for distinguishing onions is the root system; Chinese onions usually have shorter roots and stems than Vietnamese onions, so people often choose onions with easier and longer stems.

Chinese Broccoli, also known as gai lan, is a type of plant with green leaves and small white flowers. It has a thick stem with flat leaves and very small flowers, giving it a different appearance from the typical Chinese broccoli in Vietnam. Chinese broccoli, known as gai lan, has a slightly sweet, slightly bitter taste, which pairs wonderfully with strong-flavored ingredients like oyster sauce, as seen in Chinese broccoli with oyster sauce and chicken.

Chinese Broccoli in Vietnam is often called Chinese cabbage. Chinese broccoli is deep green while Vietnamese Chinese broccoli is visibly light green or light greenish-white. Chinese broccoli has a uniform appearance, with tightly packed florets, small buds, and short stems due to trimming for convenient transportation and long-term storage. Vietnamese Chinese broccoli is uneven, rough, with larger florets and stems compared to Chinese broccoli. Vietnamese Chinese broccoli is also more bushy and less appealing compared to Chinese broccoli.

Color is the first and easiest distinguishing point between carrots from Vietnam and China. Most carrots from China are dark orange, almost red, with a deep red core near the stem, while carrots grown in Vietnam have a lighter orange color, and the inner core near the leaf stem is also a brighter red. The flesh of Vietnamese carrots usually has visible veins even to the naked eye, while Chinese carrots are very difficult to distinguish.

Carrots from Vietnam are usually small in size, uneven, mostly small carrots with rough skin, long roots, while Chinese carrots are usually uniform in size, very large, with shiny skin, very eye-catching. Another distinguishing experience between Vietnamese and Chinese carrots is at the stem. Chinese carrots usually have a dark black stem, cleanly trimmed from the leaf stem, making it easy to transport and store for a long time. Vietnamese carrots usually retain small root parts around the stem, the leaf stem is usually kept intact when sold in markets, restaurants, etc., the carrot stem is not blackened, still retains freshness.

Japanese Enoki Mushroom, also known as buna-shimeji in Japanese, is a type of mushroom with relatively large size, containing essential nutrients for the human body. It is called enoki mushroom because of its small, long, and dense appearance, resembling a chicken drumstick. Enoki mushrooms usually have small mushroom caps, thick flesh stems, white in color, with a length ranging from 6 to 12 cm. Enoki mushrooms originating from China are imported in large quantities, making it difficult for consumers to distinguish between Chinese and Vietnamese enoki mushrooms. However, there are still many ways to differentiate between these mushrooms from different origins.

Vietnamese Enoki Mushroom often has a price that is 2 to 2.5 times higher than Chinese enoki mushrooms. When observing the packaging and labels of the products, many types of Chinese enoki mushrooms do not have clear origin and usage instructions. Vietnamese enoki mushrooms have a maximum storage period of 7 days at temperatures below 8°C, while Chinese enoki mushrooms can be stored at room temperature for up to 10 days, and in the refrigerator for up to 30 days.

Distinguishing white turnips from Vietnam and China is a small yet crucial tip, as it is a useful way to select cooking ingredients that ensure nutrition and safety for family members. Chinese white turnips typically have smooth, shiny white skins without any scratches, while Vietnamese white turnips are often rough and ivory-white in color. Chinese white turnips are usually large-sized, with thick, swollen stems, while the head of the turnip is round and without a sharp tip. Vietnamese white turnips, on the other hand, are elongated, evenly sized, and often have a sharp tip at the head.

Chinese white turnips also have a stronger pungent taste, whereas Vietnamese white turnips are sweeter with a mild pungent smell. To choose high-quality white turnips, consumers should select ones that are moderately sized to ensure thick flesh, sweet taste, and juiciness. Consumers should also choose white turnips with completely green leaves as these are freshly harvested turnips. It is not advisable to choose turnips with yellowing leaves as they have been stored for a long time, making them hollow, dark, and less sweet. Turnips with smooth, plump skins are also rich in water content and sweetness.

Red pumpkin is a common type of root vegetable that contains many nutrients beneficial to human health and is often used to prepare delicious dishes. Red pumpkin also helps users control weight, improve skin health, enhance digestion, and prevent cardiovascular diseases such as heart disease, high blood pressure, etc. Chinese red pumpkins typically have a large and uniform size, elongated shape, smooth and shiny skin, and are usually lighter when held in hand. The flesh of Chinese red pumpkins tends to be hollow and becomes mushy and dark yellow when cooked.

Red pumpkin grown in Vietnam is cultivated and cared for under somewhat harsh conditions, with limited use of growth stimulants, so they are usually smaller than Chinese red pumpkins. Vietnamese red pumpkins come in various shapes such as round, oval, or gourd-shaped. The skin of Vietnamese red pumpkins is often rough, with uneven sizes, unlike the uniform appearance of Chinese red pumpkins. However, Vietnamese red pumpkins are usually denser and firmer, with a dense flesh that does not become mushy when cooked. They often have a bright yellow color, a nutty taste, and a natural fragrance. Good red pumpkins usually have stems over 2cm long, and when purchased, they should be stored in a dry, cool place.

Differentiating garlic to avoid mistakenly buying low-quality garlic of unclear origin is essential when garlic is one of the top spices, frequently appearing in Vietnamese meals. One of the experiences in distinguishing Chinese garlic from Vietnamese garlic is in the peel. Chinese garlic typically has very large sizes, with white peels that tend slightly yellow and are very easy to peel. Vietnamese garlic, on the other hand, is often very small, only about 1/3 the size of garlic originating from China, with white peels that are very difficult to peel.

Furthermore, when comparing garlic from China to Vietnamese garlic, consumers will easily notice that Chinese garlic cloves usually spread out rather than cluster together like Vietnamese garlic. Chinese garlic also has a more pungent taste, not as fragrant as Vietnamese garlic varieties such as Ly Son, Da Lat, which often have a distinctive spicy and pleasant aroma. During the cultivation process, people often overuse growth-promoting chemicals to increase garlic yields, so Chinese garlic bulbs are often plumper and more visually appealing than Vietnamese garlic. However, when it comes to safety, taste, and quality, Vietnamese garlic is still preferred.

Cabbage is one of the characteristic vegetables, rich in nutrients, and widely used in the daily meals of Vietnamese people. However, in reality, there are many types of Chinese cabbage containing harmful chemicals being sold by vendors at surprisingly cheap prices. Many cases of unintentionally buying cabbage of unclear origin have caused poisoning and threatened the health of consumers. The tricks to differentiate Vietnamese cabbage and Chinese cabbage are things that every consumer needs to equip themselves with.

According to the experience of many sellers, it may be due to the use of many stimulants, so most Chinese agricultural products, especially cabbage, have uniformly sized heads, only as big as a fist. In contrast, Vietnamese cabbage or our cabbage often has uneven sizes and is often much larger than Chinese cabbage. Chinese cabbage also has a relatively pale color, shiny, and very eye-catching, while Vietnamese cabbage has a deep green color on the outer layers. Additionally, Chinese cabbage has more curled leaves, crispy, and the layers of leaves are not tightly rolled together. Our cabbage, on the other hand, has many tightly rolled layers of leaves and feels heavy when held.

Kale is one of the nutritious vegetables that many people choose for their daily family meals. However, nowadays, many people often unknowingly buy kale of unknown origin, which is a bad habit. The following experiences to differentiate Vietnamese kale and Chinese kale are ways to help consumers choose the best quality food for their family meals. The first experience is based on the appearance of kale. Vietnamese kale usually has a slender stem, and the top part of the kale stem is usually slightly curled, not as eye-catching as the Chinese kale carefully wrapped in mesh bags, and has a round appearance.

Vietnamese kale usually has relatively tough stems, and the layers of leaves are usually tightly rolled together. Consumers should choose kale plants of moderate size, as large kale plants are often treated with chemicals to stimulate growth, which is harmful to human health. Vietnamese kale is also easy to distinguish from Chinese kale due to its lighter color, usually light green, white, not shiny, and has a naturally sweeter taste. Chinese kale usually has a darker, fresher green color, is eye-catching, and when cooked, often has a stronger odor.