rau dang greens
ingredient / ingredient-rau-dang
ラウダン
Rau dang greens: a bitter wild green whose connection with Glinus oppositifolius has been confirmed in an ethnobotanical survey in northeastern Thailand. Its identity with Vietnamese canh rau dang remains unresolved.
On this page (8 sections)
Reading the bitterness
This entry covers Glinus oppositifolius, recorded as a wild edible plant that adds bitterness to dishes in northeastern Thailand. It is documented through an ethnobotanical survey of 50 people, but this source does not identify the name rau dang, and its identity with the Vietnamese dish canh rau dang has not been established either.
An official Thai commodity description states that the young shoots and young leaves of Glinus oppositifolius have a bitter taste. Since no sensory measurement values or concentration data are given here, this is treated as a brief commodity description of the plant's young shoots and young leaves.
Sources for this overview
Ethnobotanical study of wild edible plants in Pa Tio District, Yasothon Province, Thailand
Checked for this overview: Matched to the 50-person survey on Glinus oppositifolius in northeastern Thailand, and to the unconfirmed identification of the name rau dang and the Vietnamese dish.
Thai Vegetable Database: Glinus oppositifolius (L.) A. DC. (Molluginaceae)
Checked for this overview: Matched to the official commodity description stating that the young shoots and young leaves of Glinus oppositifolius are bitter, and to the limitation that no measurement values are given.
Follow the connections
canh rau dang →includes→ rau dang greens
rau dang greens →is prepared from→ Glinus oppositifolius
Hypotheses and recipe candidates for this entry are on the Japanese page.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: A connection to a plant recorded in northeastern Thailand as a wild plant that adds bitterness
Note: Does not establish identity with the Vietnamese dish name canh rau dang.
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ingredient-rau-dang —is_prepared_from→ organism-glinus-oppositifoliusHow processing and cooking change it (1)
Scope: A candidate structural component of a dish. Regional variation in ingredients is unconfirmed
Note: Source not connected. Does not indicate quantities or cooking conditions.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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dish-canh-rau-dang —includes→ ingredient-rau-dangCulture (2)
Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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ingredient-rau-dang —is_used_as→ "A vegetable/ingredient carrying bitterness"Scope: Layer: literature. An item page from the Thai vegetable database published by JIRCAS (Japan International Research Center for Agricultural Sciences).
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ingredient-rau-dang —is_documented_as_having→ "The item description in a public database of Thai vegetables states that the young stems and leaves have a bitter taste."