Videorau ngót

In Vietnamese cuisine, rau ngót refers to the nutritious leaves of the katuk plant, a perennial shrub prized for its mild and slightly sweet flavor. While many recognize it as a staple for refreshing clear soups, the way you name this vegetable can actually change depending on which part of Vietnam you are visiting. Beyond the standard name, you might encounter a regional variant used in Central Vietnam or a specific related plant known as rau ngót Nhật, which features striking purple undersides. Understanding these subtle distinctions helps you navigate local markets and menus with much more confidence. Watch the full lesson to learn how to identify these varieties and use them correctly in traditional culinary contexts.