Giang leaves in Mount Sam

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Giang leaves in Mount Sam

If some time you come to the Southern-North, you guests can enjoy the dish of sour soup, a famous course of the river area of the South. Sour soups here are varied from the recipes to the materials. And the most important thing is the sour taste of the pot of soup as it decides the materials for the dish.

Giang leaves in Mount Sam

The dish sweet-sour soup has the sour substance from lemon and is cooked with fresh water fish or gudgeon. For this type, they do not need some frequent-used vegetables such as fennel, bean sprouts, peppermint, and okras. Besides lemon, tamarind is another popular source of sour substance. In addition, the sour taste is also upon to the regions. For example, the Northern people often use dracontomelum; wild mangosteen is used in stead of tamarind in the South. Furthermore, in Seven Mountains area of An Giang, people add a special kind of substance for sour soup; that is giang leaves.


Chicken soup with Giang leaf

It can be said that this is a special object of this region. Giang leaves are similar to confetti's leaves and often grow in mountainous areas. According to inhabitants in Mount Sam - Chau Doc (Châu Đốc), giang leaf season is in the rainy season (from the 4th to the 10th of Lunar year). This is also the festival season of Worship Ms Lord Xu (Xứ) at Mount Sam. Therefore, the sour soup with giang leaf is well-known to tourists through this festivity, when they visit the site and worship the female lord. One interesting thing is that giang taken from the eastern side of Mount Sam gives more delicious and sour taste then ones plucked from the western side. Some people explain that happens because giang leaf grown in the eastern side receives more sun light than the ones in the west.

For a long time, beef fried with giang leaf is considered as a typical dish of the residents in Vinh Te (Vĩnh Tế) - Mount Sam, Chau Doc (An Giang Province), where there is a festival attracting more than two million people inside and outside the country annually visiting the country that Thoai Ngoc Hau (Thoại Ngọc Hầu) has built for hundreds years.


	The sour soup with giang leaf

No one knows since when and from whom appeared the dish beef cooked with giang leaf. Everyone just knows that it is now a commonly favourite course of many families in the area. In Vinh Te, Chau Doc, from the aged to the young girls, all can cook this folksy dish. The process of cooking is not fussy but very simple. We only need beef sliced thinly, giang leaves cut into slim threads, a little coconut extracted juice and roasted peanuts. The fragrance of this course together with some small tumblers of rice wine Go Den (Gò Đen) will make it a perfect dish of the plain area of the South.

Source: simplevietnam.com

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