What am I? V for Vietnamese Celery
>> Tuesday, November 28, 2006
I used Vietnamese Celery (Rau Cần) for my Prawn Noodle. I guess this plant is somewhat a stranger for a lot of people, and my pic in the previous post was so bad, it didn't help at all. My apology for that.
Anyway, I did take the pics of this plant again to show you guys. Here is how it looks:
You can see that it is kinda longer than the Chinese Celery. And take a closer look, the body of the plant is somewhat bigger:
In general, Vietnamese Celery is the water-type. The flavour is not as strong as the Chinese one. In my opinion, it is is very much like the normal celery we have in Australia.
I do hope this helps any one of you who wonders what Vietnamese Celery is!
Cheerio!
1 comments:
I am looking for the name of a "water celery" in vietnamese cooking.
It's used in my favorite: catfish sweet and sour soup with tamarind in it.
It's like a spongy celery, with incredibly crisp/elastic texture similar to that of the "inner bamboo fungi" or "net mushrooms" used in Chinese cooking. It looks like a root in water, so a very very spongy and refined version of a lotus root but it looks light green like a celery/long green turnip
There seems to be no Chinese nor English "label", only in Vietnamese and I keep forgetting the sound of it.
Can you please tell me how to pronounce its name?
Where I can buy them from?
and How to look for freshness or how to pick for purchase. how to store it. how to cook it. hehehe.
I'm asking a lot of you huh. I love your site!
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