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Vegetable neptunia in Khmer cuisine

Vegetable Neptunia, known as kành-chhaet in Khmer cuisine, is a plant revered for its culinary versatility and delicious flavor. In Cambodia, this aquatic plant is widely used in many traditional dishes to add a touch of freshness and crunchy texture.
The tender, green leaves of Neptunia garden are often used in Cambodian salads. They bring a crisp freshness and a slightly bitter flavor that goes perfectly with other vegetables and aromatic herbs. The Khmers particularly appreciate the combination of the Neptunia vegetable with herbs such as coriander, mint and basil, as well as with citrus fruits to create invigorating salads full of flavors.
Vegetable Neptunia is also a key ingredient in Cambodia’s national soup, “Samlor Korko”. This comforting dish is prepared by mixing fresh vegetables, spices and vegetable or meat broth. Garden Neptunia leaves are added to the soup during cooking to infuse their aromas and add texture to the tender vegetables. Their subtle taste and crunch add an extra dimension to this tasty and nutritious soup.
In Khmer stir-fry dishes, Vegetable Neptunia is often used as the main ingredient or as a side dish. The leaves are quickly sautéed in hot oil with garlic, onions and other vegetables or meats. This quick cooking method keeps the plant fresh and crunchy, while allowing it to soak up the flavors of the other ingredients. The result is a balanced and delicious dish that highlights the Neptunia vegetable.
In summary, Neptunie potagère kành-chhaet is a treasure of Khmer cuisine. Its freshness, crunchy texture and slightly bitter flavor make it a versatile ingredient in salads, soups and stir-fries. The Khmers appreciate its nutritious addition and its unique taste, making Neptunia vegetable a staple of the culinary delights of Cambodia.


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