If you ever visit Phu Quy and try the local specialty “hot beef,” you’ll be pleasantly surprised by the unique flavor of the accompanying herb, rau lủi. This leafy green has alternating leaves, short stems, pointed tips, unevenly serrated edges, thick and smooth succulent leaves, and a distinct fragrance reminiscent of traditional Chinese medicine.

Rau lủi grows abundantly across Phu Quy, especially along forest edges, hillsides, moist areas, rocky cliffs, abandoned fields near streams, and upland farms. Its preference for sunlight or partial shade makes it well-suited to the island’s natural environment.

Considered a nutritious and cooling herb, rau lủi is commonly used as a vegetable. Its distinctive aroma and taste make it especially enjoyable, leaving a fresh and soothing sensation in the throat. Ethnic communities in the highlands often use it to treat ailments such as rheumatism and joint pain.

The entire plant can be used as food. The leaves and young shoots are often cooked in soups with monosodium glutamate or shrimp, offering a taste similar to Malabar spinach. They can also be lightly blanched and then stir-fried or mixed in salads — all delicious ways to enjoy this local herb.