Pig heart stewed with ginseng - culinary delight rich in nutrition

According to principles of eastern medicine, eating pig heart, especially with ginseng, facilitates blood circulation. Most people think of Korea when they think of ginseng. Few know, however, that the medicinal herb has existed in Tan Yen district in Bac Giang province for more than a thousand years. It was once thought to have disappeared from Vietnam, but was then miraculously found to be growing naturally on Danh Mountain. Fresh ginseng currently costs 2 million VND per kilogram and is used to treat chronic illnesses and increase the recovery of bodily functions. With its huge value and potential, the conservation of the ginseng requires a great deal of attention from both authorities and local people. (Photo: Mai Mai/Vietnam+)

Recipe for Pig heart stewed with ginseng: 30gr ginseng aging from three to four years (it could be substituted with 3-5gr six-year-old ginseng). The Vietnamese ginseng (scientific name: Panax vietnamensis) was one of eight precious and endangered flora genes covered in Quang Nam province. The ginseng was found on Ngoc Linh Mount at 2,598m on the border between Kon Tum and Quang Nam provinces in the late 1960s. However, Quang Nam province had established the Tra Linh drug materials farm on the mount, with low productivity, in 1979, while Kon Tum Province had also set up a conservation centre for ginseng in 2004. (Photo: Mai Mai/Vietnam+)

Recipe for the dish: 10gr Chinese yam. Dioscorea polystachya or Chinese yam, also called cinnamon-vine, is a species of flowering plant in the yam family. It is sometimes called Chinese potato or by its Japanese name nagaimo. In Vietnam, the yam is called ‘cu mai’ or ‘khoai mai’. When this yam is processed to become a medicine, the yam is called ‘hoai son’ or ‘ty giai’. The tubers of D. polystachya can be eaten raw (grated or sliced), while most other yams must be cooked before consumption (due to harmful substances in the raw state). First the skin needs to be removed by peeling (or by scraping off using a hard-bristled brush). This may cause a slight irritation to the hand, and wearing a latex glove is advised, but if an itch develops then lemon juice or vinegar may be applied. The raw vegetable is starchy and bland, mucilaginous when cut or grated, and may be eaten plain as a side dish, or added to other dishes. (Photo: Mai Mai/Vietnam+)

Recipe for the dish: 20gr jujube. It is a small deciduous tree or shrub reaching a height of 5–12 metres (16–39 ft), usually with thorny branches. The leaves are shiny-green, ovate-acute, 2–7 centimetres (0.79–2.76 in) long and 1–3 centimetres (0.39–1.18 in) wide, with three conspicuous veins at the base, and a finely toothed margin. The fruit and its seeds are used in Vietnamese, Chinese and Korean traditional medicine, where they are believed to alleviate stress, and traditionally for anti-fungal, anti-bacterial, anti-ulcer, anti-inflammatory purposes and sedation, antispastic, antifertility/contraception, hypotensive and antinephritic, cardiotonic, antioxidant, immunostimulant, and wound healing properties. It is among the fruits used in Kampo. Jujube, along with Gan Cao, is used in Chinese medicine to harmonize and moderate other herbs. (Photo: Mai Mai/Vietnam+)

Recipe for the dish: 10gr goji. Goji, goji berry, or wolfberry, is the fruit of either Lycium barbarum or Lycium chinense, two closely related species of boxthorn in the nightshade family, Solanaceae. L. barbarum and L. chinense fruits are similar but can be distinguished by differences in taste and sugar content. Both species are native to Asia, and have been long used in traditional Asian cuisine. The fruit has also been an ingredient in traditional Chinese, Korean, Vietnamese, and Japanese medicine, since at least the 3rd century CE. The plant parts are called by the Latin names lycii fructus (fruit), herba lycii (leaves), etc., in modern official pharmacopeias. (Photo: Mai Mai/Vietnam+)

RRecipe for the dish: 10gr Rehmannia glutinosa. Rehmannia glutinosa is one of the 50 fundamental herbs used in traditional Vietnamese and Chinese medicine. A number of chemical constituents including iridoids, phenethyl alcohol, glycosides, cyclopentanoid monoterpenes, and norcarotenoids, have been reported from the fresh or processed roots of R. glutinosa". Rehmannia root is cold in nature, sweet and bitter in flavor, and mainly manifests its therapeutic actions in the heart, liver and kidney meridians. Rehmannia root is often used in conditions like fever, fluid exhaustion, consumptive diseases, bleedings, anemia, dizziness, palpitations, and menstrual disorders. The actions of rehmannia root include regulating blood sugar, blood pressure and immune functions. It can also affect the pituitary-adrenal and thyroid secretions, as well as anti-inflammation, cooling body, diuresis, anti-tumor, anti-aging, liver protection, promoting blood clotting, stimulating blood cells growth and gland secretions. (Photo: Mai Mai/Vietnam+)

Recipe for the dish: 01 pig heart. According to principles of eastern medicine, eating pig heart, especially with ginseng, facilitates blood circulation. Most people think of Korea when they think of ginseng. Few people know, however, that the medicinal herb has existed in Tan Yen district in Bac Giang province for more than a thousand years. It was once thought to have disappeared from Vietnam, but was then miraculously found to be growing naturally on Danh Mountain. Fresh ginseng currently costs 2 million VND (nearly 100 USD) per kilogram and is used to treat chronic illnesses and increase the recovery of bodily functions. (Photo: Mai Mai/Vietnam+)

Rinse the pig heart with salted water then dry it. Pig heart stewed with ginseng is a highly-nutritious culinary delight, which is believed to help sick people recover quickly. According to principles of eastern medicine, eating pig heart, especially with ginseng, facilitates blood circulation. Pig heart is a common ingredient in Vietnamese cuisine. It could be stir-fried with vegetables, cooked with rice porridge or stewed with traditional herbs. The Vietnamese ginseng (scientific name: Panax vietnamensis) was one of eight precious and endangered flora genes covered in Quang Nam province. The ginseng was found on Ngoc Linh Mount at 2,598m on the border between Kon Tum and Quang Nam provinces in the late 1960s. (Photo: Mai Mai/Vietnam+)

After rinsing the pig’s heat, home-cooks should put all ingredients into an earthenware or ceramic pot and then add water, salt, and steam it for one hour. According to principles of eastern medicine, eating pig heart, especially with ginseng, facilitates blood circulation. Most people think of Korea when they think of ginseng. Few know, however, that the medicinal herb has existed in Tan Yen district in Bac Giang province for more than a thousand years. It was once thought to have disappeared from Vietnam, but was then miraculously found to be growing naturally on Danh Mountain. Fresh ginseng currently costs 2 million VND per kilogram and is used to treat chronic illnesses and increase the recovery of bodily functions. (Photo: Mai Mai/Vietnam+)

All ingredients should be steamed for one hour to soften their textures and make their flavours blend well. Pig heart stewed with ginseng is a highly-nutritious culinary delight, which is believed to help sick people recover quickly. According to principles of eastern medicine, eating pig heart, especially with ginseng, facilitates blood circulation. Most people think of Korea when they think of ginseng. Few know, however, that the medicinal herb has existed in Tan Yen district in Bac Giang province for more than a thousand years. It was once thought to have disappeared from Vietnam, but was then miraculously found to be growing naturally on Danh Mountain. (Photo: Mai Mai/Vietnam+)

The cooked pig heart stewed with ginseng is sliced before serving. Having been stewed for one hour, texture of pig’s heart is soft and its flavour is a perfect blend of sweet, salty and nutty flavours. According to principles of eastern medicine, eating pig heart, especially with ginseng, facilitates blood circulation. The Vietnamese ginseng (scientific name: Panax vietnamensis) was one of eight precious and endangered flora genes covered in Quang Nam province. The ginseng was found on Ngoc Linh Mount at 2,598m on the border between Kon Tum and Quang Nam provinces in the late 1960s. With its huge value and potential, the conservation of the ginseng requires a great deal of attention from both authorities and local people. (Photo: Mai Mai/Vietnam+)