My grandmother reminded me that I have not eaten any Chinese chive flowers (hẹ bông in Vietnamese) since I arrived on this trip. At An Trach Market the chives looked beautiful and fresh so I bought the most tender looking bunch. The chives were tied together with rubber bands in little bundles (photo below). I have posted a similar chive dish (Stir Fried Chinese Chive Flowers) but without seafood. Here I threw in a handful of fresh peeled shrimp for a sweeter taste. My grandmother said the chive flowers already have a nice fragrance so she did not think these needed garlic. I cooked these flowers longer than normal so my grandmother can eat. At 95 she lost all of her teeth and with ill fitting dentures it is difficult for her to eat anything other than soft food. This is typical for her generation in rural Vietnam.
|freshly harvested |
Chinese chive flowers
at An Trach Market (2014)
|freshly harvested ginger at An Trach Market (2014)|
|the people selling food at An Trach Market|
are cheerful and friendly (2014)
1 Tbsp oil
1 shallot, chopped
1 Tbsp grated ginger (about 1 thumb nail size piece)
A handful of peeled small shrimp (about 20)
1 bundle of chive flowers (about 400 grams or 14 oz), trimmed away any tough ends, cut into 1-inch lengths
1/4 cup water
2 tsp oyster sauce
2 tsp soy sauce
1) Heat oil in a wok or pan over medium high heat. Add shallots and ginger. Saute about a minute.
2) Add chive flowers and water. Saute about 5 minutes.
3) Add oyster sauce and soy sauce according to your taste. Cook for another 2 minutes until the liquid has reduced a little.