cải cúc
Definition
- Noun:
- Garland chrysanthemum / edible chrysanthemum: A leafy green vegetable used in Vietnamese cuisine, known for its slightly aromatic, mildly bitter, and peppery flavor. Its scientific name is Chrysanthemum coronarium.
- Crown daisy: A common English name for the same plant, referring to its use as both an ornamental and edible herb.
Usage Examples
- Noun:
- Rau cải cúc thường được nấu canh. (Garland chrysanthemum is often used in soup.)
- Tôi thích ăn lẩu với cải cúc. (I like to eat hotpot with edible chrysanthemum.)
- Cải cúc có hoa màu vàng nhỏ. (Garland chrysanthemum has small yellow flowers.)
Advanced Usage
- In culinary contexts, cải cúc is categorized as a leafy herb or vegetable (). It is typically added to soups, hotpots, and stir-fries, and is sometimes eaten raw in salads.
Variants and Related Words
- Rau cải cúc (n): The most common term, specifying it as a vegetable (rau).
- Crown daisy greens (n): An English alternative name emphasizing the edible leaves.
- Shungiku (n): The Japanese name for the same plant, often used in international culinary contexts.
Synonyms
- Edible chrysanthemum: Highlights its use as food.
- Chop suey green: A name used in some English-speaking countries.
- Tung ho (from the Chinese name): Sometimes used in Vietnamese markets.
Related Culinary Terms
- Rau sống: Fresh herbs, a platter which may include cải cúc.
- Canh rau: Vegetable soup, a common dish featuring this vegetable.
- Rau thơm: Aromatic herbs, the category cải cúc belongs to.