Properties

In the same species used for their mums flowers, we eat these leaves for their great taste, with a bitter taste and high in Vitamin A, calcium, iron and fiber. They come in different forms., Some with leaves more succulent and more lobed (Vietnamese).

Preparation

The leaves and stems have a succulent texture and a delicate flavor that is accentuated with age of the plant. Oil can be prepared in salads, sautéed or Orientals prefer in an instant boiling soup just before serving.

Recipe: sweet potato noodles sauteed with shiitake mushrooms and choi sum

400 gr. Tong ho 150 gr. chives, 1 liter of chicken broth 1 tablespoon of sesame oil and soy sauce 250gr. bacon, a glass of white wine Heat the chicken broth. Chop onions, bacon and add the glass of wine. Make small balls with the dough. Throwing them to the boiling broth and off when loaded on the surface (5 minutes). Add the tong ho and serve quickly with a touch of sesame oil. A recipe for cold weather.