A star-shaped fruid, eaten both unripe with Table Greens (see page 50) or used as a souring agent in soups and stews, or fully ripened as a sweet snack. Technically variety, and its more sour green cousin.

Young coconuts (dua non), identifiable by a green hush, or a thick, white fibrous shell that has been hacked clean, are exported frozen to Asian and Pacific markets. They come laden with a refreshing water and a Jellylike flesh. Older coconuts (dua gia), with hard brown shell, are common at mosh Western supermarkets. Grate their firm flesh for myriad uses, from extracting coconut milk and cream to fresh and dried (desiccated) coconut meat.

Standard Ridge or “American” cucumbers are about 8 inches (20 cm) long and 2 inches (5 cm) thick, dark green in color, with a shiny skin. The seeds and peel are generally removed before eating. English (hothouse/telegraph)
Cucumbers can be substituled.
 

Both baby-and standard-sized leeks are user, but only the white section. Substitule whole scallions (green onions). Sweet pickled “leeks” (cu kieu) are made with various ingredients from miniature leeks or scallions and are available at Asian grocers. These are a common table accompaniment.

Soft lettuce leaves, such as red leaf (coral/Lollo Rossa), oak leaf and especially butter or Boston lettuces (rau diep), are essential to the Vietnamese meal. Along with sprouts and assorted herbs. Crisp iceberg or head lettuce is less popular.

Slightly resembling chickpeas, dried lotus seeds are commonly added to soups and stews for a nutty crunch, or served sweetened. Soak briefly, then use a toothpick to push out and remove the bitter green shoot from the center; finally, boil until tender.

 These are the beans used to grow bean sprouts.
Dried mung beans, or gram, range from green to yellow to black.

Dried black, or shiitake mushrooms are actually dark gray to brown, available in varying grades from Asian shops. (Those with dark craps and deep ivory-colored). The flavor is more pronounced than for fresh. Soak mushrooms in hot water for about 20 minutes, drain and remove tough stems. Strain soaking water to flavor stock.

 Available both fresh and dried. Trim the tough core before using. Dried fungus mush be soaked and rinsed thoroughly. Textural, with little taste, it absorbs flavors during cooking. Also known as wood ear mushrooms.