Giang leaf is not a manual kind of vegetable that people grow in family garden, also not a rare and specious one. It is just a type of vines which has dark green color, living on rocky cavities in the mountain slopes.

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From past to now, beef fried with giang leaf has been a typical dish of people in the edge region of the commune, especially in Vinh Te-Nui Sam, Chau Doc where there is an annual traditional festival attracting millions of inbound and outbound guests.   

Actually, the appearance and the creator of the dish beef fried with giang leaf have not been defined. Giang leaf is not a manual kind of vegetable that people grow in family garden, also not a rare and specious one. It is just a type of vines which has dark green color, living on rocky cavities in the mountain slopes. It has no typical smell but tastes fresh sour, including a rich amount of vitamin C. Giang leaf grows most in the rain season.  

When being tried, beef fried with giang leaf specifically provides diners with a very special taste. From old people to young girls in Binh Dinh, all know the way to cook this rustic dish which is not sophisticated but very simple and traditional.

Fresh beef is sliced thin then treated with spices. Giang leaves are sliced into threads. People take several hand scoops of sliced leaves, some coconut juice and crushed roasted peanuts to dust onto the dish. The smoke is very good-smelling. If being served with Go Den wine, this simple dish will become one of the most wonderful dishes in Southern delta region.

Despites of being a wild vegetable, giang leaf has a high cuisine value. In Binh Dinh, people usually use giang leaf to make soup instead of star-fruit, tamarind or fermented rice because it is very good-smelling, sour and can be used for treatment. Giang leaf is sold in the market but not anytime.

Translated by V.T.D