Stir-fried cassava leaves Lá mì xào
Young white or red cassava leaves, kneaded soft and stir-fried with garlic, chili, and lá é, bitter at first and sweet after.
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Search on KlookWhere it comes from
The Vietnam National Authority of Tourism’s account of Jrai food, from Siu Phĩu in buôn Ama Hyai, Krông Pa, treats cassava leaf as the everyday vegetable and the dish for guests.
How to enjoy it
Pick young, fat, green tips. Wash, salt, and knead until soft but not broken, then rinse until the sap is gone. A crowd pounds the leaves instead.
Fry garlic, then the leaves, with chili, salt, and seasoning. The article’s full version adds a few lemongrass stalks and male papaya flowers. Dried fish, steamed fish, or pork can go in. Forest eggplant, small as a fingertip, is another partner. Jrai green chili and lá é go at the end.
Cook with the lid off so the leaves stay green, until the pan is dry.
The green high-yield leaf, grown for the tuber, is not eaten. The article says it can make you drunk. White and red leaves are the eating kinds, and they often have no tuber.
Where to try it
Jrai kitchens in buôn Ama Hyai, Krông Pa.