Mustard plant
(mustard greens, Indian mustard, Chinese mustard, leaf mustard)

Nutrition & healthy recipes  
1. Medicinal Properties
Nutrition in green mustard include: vitamin A, B, C, K, acid nicotic, catoten , albumin ... Cabbage nutrition experts recommend as many health benefits as well as for effective disease prevention. Nutrition in cabbage include: vitamin A, B, C, K, acid nicotic, catoten, albumin ... Cabbage nutrition experts recommend as many health benefits as well as for effective disease prevention.

Sore throat with green mustard seeds
Stalks and leaves of green mustard used as vegetables, besides the particles have positive effects in healing: sore throat, cough, pimples, hemorrhoids, the evidence welding style... They use green mustard seeds to cure softened by a pound of powder or mixed with water then bring alcohol ... drugs used to cover or apply to the sore area until healed. Sore throat: Use green pound mustard seed, then puree in a little water, stirring the slurry, using up the most part, bands. Also green mustard seeds are used to treat back pain, spinal pain, diarrhoea.
  Gout treatment with mustard green vegetables
Formed by a gout diet more foods rich in energy especially meats, heart, liver, heart or other types of seafood, Adult males more susceptible to gout, increasing age the incidence of this disease more and more (over 65). It can be said of gout occur in men than in women. In addition to diet to avoid foods high in purines organs of animals and fish, patients are recommended for patients is rich in vegetables, the effects of excreted uric acid disease. By drinking green mustard cooked daily water changes, which are meant to help drain out uric acid, gout prevention is also very effective.

Anti-aging: For these foods, dark green vegetables such as green mustard, the higher vitamin, folic acid supply required for blood cells, skin ruddy chestnuts and fresh. In the vegetables of their wealth in general and mustard green vegetables in particular are rich in antioxidants tissues. So every day should be used from 200gr - 300gr mustard green vegetables in your diet to get younger. Also works to help skin fresh, green mustard is used to treat the prevention for men.
2. Use in food
mustard-leaves   Green mustard can do for stir-fry, soup, mustard leaves roll with crunchy vegetable, prawn, Vietnamese pancake, mustard leaves soup with prawn and so on.

›› Recipe
  Vietnamese pancake (Serves 4 pancakes)

Dipping sauce
• 4 tbsp of fish sauce (Nuoc Mam)
• 8 tbsp of water
• 2 tbsp of lime juice
• 4 tbsp of sugar
• 2 tsp of minced red long chili (medium spicy)
• 2 tsp of chopped garlic
• Mix all ingredients, stir well and set aside.

• 130g rice powder (bột gạo)
• 2,5 tsp of turmeric powder
• 1 tsp of salt
• 300ml coconut milk
• 10g chopped spring onion
• Mix first the rice powder, salt and turmeric. Add the Coconut milk and whip until having a smooth batter and then add the chopped spring onion.

• 80g of sliced onion
• 160g sliced pork belly (2cm)
• 12 pieces of prawn peeled, cut in 2 parts
• Fish sauce for sauté, 1 teaspoon for each pancake
• 100g steamed Mung bean
• 200g bean sprount
• Cooking oil, about 2 to 3 tablespoons for each pancake

• 8 pieces of mustard leaves
• 8 pieces of lettuce
• 12 leaves of each, Shiso leaf, Houttuynia, Mint leaf

• Make hot the wok with medium low fire. Sauté onion, prawn and pork with 1 tablespoon of oil until half cooked and then seasoning with 1 teaspoon of fish sauce. Take out from the wok and clean the wok.
• Use a ladle to pour the batter into the cleaned wok in circle and then turn the wok around to make sure the batter has a round shape and reach to 2cm from the edge of the wok. Minimize fire and then add the prawns, pork and onion.
• Sprinkle Mung bean, add bean sprout in and then cover with a lid for 2 minutes to make sure everything inside are cooked.
• Uncover and then wait until the pancake goes dried (about 5mn).
• Add more 1 tablespoon of oil around the work under the edge of pancake.
• Use a spatula to fold the pancake in 2 parts and then transfer into an individual plate.
Serve hot with the accompaniments and dipping sauce.

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