Today, I show you these nature vegetables which you might have never seen them before. I know, back then, in Vietnam, they’re one of nature vegetable varieties but I’m not sure in the US. In Southwestern Vietnam, no one grows them, they’re just there and regrow themself; people pick and prepare them as a part of an everyday meal.
We got them from a pot of a fruit tree which we bought from the store. At the beginning, there was just only one and then my dad stuck it in the corner of the fence, and, after many years, we got that many.
It’s great when you make them as salads and combine with stir-fried beefs. We call this cuisine as Càng Cua Bóp Dắm Thịt Bò which means preparing them with mixed fresh lime juice or vinegar/sugar/fish sauce and adding stir-fried beefs on the top. It’s very tasty if you eat with homemade mixed fish sauce. For a temporary, I name this cuisine as “Càng Cua” with Stir-Fried Beef Salad.
According to Wikipedia, it is peperomia pellucida and is also known as pepper elder, shining bush plant, and man to man, silverbush, rat-ear, man-to-man,…
North America: clearweed
Puerto Rico: prenetaria
Suriname: konsaka wiwiri
Brazil: coraçãozinho or “little heart”
Cuba: orazón de hombre
Vietnam: càng cua
Thailand: pak krasang ผักกระสัง
Cambodia: “krasang teap” ក្រសាំងទាប
Japan: suna kosho
Bahasa/Malay: rangu-rangu, ketumpangan or tumpang angin
Trinidad and Tobago: “shining bush”
Malayalam: mashithanduമഷിത്തണ്ട്, vellipachila and vella-paccha
In Oceania, rtertiil (Belauan), podpod-lahe or potpopot (Chamorro)
Philippines: pansit-pansitan or ulasimang-bato (Tagalog), olasiman ihalas (Bisaya), sinaw-sinaw or tangon-tangon (Bikol), lin-linnaaw (Ilocano) and “clavo-clavo” (Chavacano).
South America: lingua de sapo, herva-de-vidro, herva-de-jaboti or herva-de-jabuti