Gnetum-leaf soup Canh lá bép
A clear soup of young lá bép shoots, also called rau nhíp, simmered with little seasoning and eaten hot with rice. It tastes clean, light, and sweet, the leaves gently chewy and nutty.
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Search on KlookFromA wild-vegetable soup of the Jrai, Ba Na, Xơ Đăng, and Ê Đê, common around Kon Tum, Gia Lai, and Đắk Lắk
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Taste
Clean sweetness, a little crispness, and umami. Cooked, the leaf is gently chewy and nutty.
How to enjoy it
The young shoots and tender leaves are washed and simmered. Eat it hot with rice, beside a stronger dish. The shoots are best in the rainy season, roughly May to October.
Where to try it
Around Kon Tum and across the Central Highlands.