Despite its distinctive ammonia-like aroma that might deter first-time eaters, rau bo khai (also known as fragrant vine, wild climbing spinach) is a beloved specialty of Bac Kan Province. Gourmet food enthusiasts often buy several kilograms to satisfy their cravings.

A signature wild vegetable from Bac Kan

Rau bo khai grows abundantly in the northern mountainous provinces of Vietnam, particularly in Bac Kan and Lang Son. The variety from Ba Be District in Bac Kan is especially prized for its unique flavor and was included in Vietnam's top 100 specialty dishes for 2020–2021.

This climbing plant resembles spinach but features rounder, plumper shoots similar to chayote tips. Locals harvest the young shoots and tender leaves to prepare everyday dishes like boiled vegetables, stir-fries, and soups.

Although the plant grows year-round, it is at its freshest and most tender during spring. Harvesters gather the shoots, typically cutting 40-50 cm sections, which are bundled into half-kilogram or one-kilogram bunches for sale at local markets.

A dish for adventurous palates

Ngoc Huyen, a restaurant owner in Ba Be District, notes that rau bo khai’s distinct aroma can initially put off those unfamiliar with the vegetable.

However, once accustomed, diners often become fond of its unique taste.

“Rau bo khai is inexpensive, priced at around 40,000–50,000 VND per kilogram (approximately $1.60–$2.10), and easy to prepare. After removing the older stems, the young leaves and shoots are rinsed and briefly blanched to reduce the strong smell and soften the texture,” she explains.

The vegetable is most commonly stir-fried with garlic, but in the northwest region of Vietnam, it is often paired with eggs or lap xuong (Chinese sausage) to create dishes with distinctive regional flavors.

To maintain the vegetable’s crunch and vibrant green color, cooks typically blanch it in boiling water, then immediately cool it in ice water before stir-frying. Overcooking is avoided to prevent the vegetable from becoming dry or tough.

A nutritious delicacy with medicinal benefits

Rau bo khai is not only a flavorful ingredient but also considered a health-boosting food. It is valued for restoring energy in people who are fatigued, have poor appetites, or are experiencing weakness.

Traditional medicine also attributes several therapeutic properties to rau bo khai, including support for liver and kidney health, relief from rheumatism, fever reduction, and aiding digestion. It is also believed to help treat kidney stones and hepatitis caused by viruses.

Thao Trinh