Mon Ngot is a plant in the same family as mint but has a shorter and stronger stem, often grown next to canals. Mon Ngot differs from water taro tree (also known as itchy taro) in that the top of the leaf has brown dots, the tip of the leaf is squashy and has a sweet taste. Mon Ngot is often used to make many delicious dishes: salad, porridge, stir-fry...

Among them, The Field frog stir-fried with sweet taro stem is very flavorful, a typical delicacy of the Co Do suburban area. This is also one of the specialties introduced to visitors when they come to Song Hau Farm Ecological Area (Thoi Hung Commune, Co Do District). Ms. Nguyen Kim Nhien, Deputy Head of the Management Board of Song Hau Farm Ecological Area, said: “In addition to the rustic experiences of the ecological area, the cuisine here is very unique, all from local ingredients grown and raised in a natural environment.”

The Field frog stir-fried with sweet taro stem is a delicious dish that is easy to cook and cooks quickly. The frog is cleaned, deodorized and cut into bite-sized pieces, while the Mon Ngot is only used in its body, the outer skin is removed and it is cut into diagonal slices. When the frog is almost cooked, add the sweet taro and stir-fry until cooked to have a simple, delicious dish.

The meat of the field frog is firm, fresh and sweet, the Mon Ngot is soft and has a mild sweet taste, you can eat it forever without getting bored. Nowadays, it is very difficult to find such rustic delicacies in the city center, and when coming to the Song Hau Farm Ecological Area, visitors should try this specialty of the Co Do suburbs.