A unique spinach grown in marshes and rice fields. Considered Vietnam’s official vegetable, it’s cherished for its bitter and spinachlike flavor. In some places, Vietnamese Americans have been banned from growing it, because its extensive root system has spread into sewers and drainage systems. When cooked, the leaves have a creamy texture like that of cooked spinach. It melds well with garlic and fish sauce and is common in soups, stir-fries, and salads.
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