There are many kinds of plants used as vegetables in Vietnam. In this article I only introduce some popular kinds such as salad, momordica, water mimosa, water spinach, mustard greens,…
>> Vietnamese vegetables and roots (P2)
# 1. Cabbage (Bắp cải)
– Purple cabbage (bắp cải tím)
– White cabbage (bắp cải trắng)
– Brussel sprouts (bắp cải Brussel)
# 2. Salad (Xà lách)
– Leaf salad (Xà lách lá)
– Curly salad (Xà lách xoắn)
– Bud salad (Xà lách búp)
# 3. Mustard greens (Cải muối dưa)
# 4. Chinese chives (Hẹ)
# 5. Malabar spinach (Mồng tơi)
# 6. Water mimosa (Rau nhút)
# 7. Water spinach (Rau muống)
# 8. Chinese spinach (Rau dền)
# 9. Asiatic Pennyworth (Rau má)
# 10. Edible chrysanthemum (Tần ô, cải cúc)
# 11. Taro stem (Bạc hà, dọc mùng)
# 12. Cauliflower (Bông cải, súp lơ)
