How to Cook Colocasia Stems (Dọc Mùng) Without Causing Itchiness

To prepare colocasia stems (commonly called dọc mùng in Northern Vietnam and bạc hà or môn bạc hà in the South) without causing itchiness, you need to pay special attention to the pre-processing stage.

Dọc mùng is a popular ingredient in Vietnamese cuisine, often used in soups, hotpots, stir-fries, or pickled dishes. It has a natural crunch, absorbs flavors easily, and brings a refreshing taste to meals. However, if not handled properly, this vegetable can cause an itchy, stinging sensation on the skin and inside the mouth.

Why does dọc mùng cause itchiness?

The stems naturally contain small amounts of compounds such as alocasin, calcium oxalate, and sapotoxin. Although these substances are not harmful in low concentrations, they can irritate the skin or throat, leading to discomfort. The good news is that thorough preparation and cooking will remove most of these substances, ensuring the stems are safe and enjoyable to eat.

Proper Preparation of Dọc Mùng

1. Peeling the Skin
   Before cooking, you must peel off the outer layer. The skin is tough, fibrous, and not pleasant to eat. Moreover, leaving the skin on makes it harder to eliminate the itch-causing compounds.

   • Simply use a knife to lightly pull from one end of the stem, and the skin will peel away easily.

2. Slicing and Salting
   After peeling, cut away the inner curve of the stem (the hollow belly) and slice the stems diagonally into bite-sized pieces. Cutting at an angle not only helps the vegetable retain its crunch but also allows it to soak up seasonings more evenly.

   • Sprinkle coarse salt onto the slices and gently knead them with your hands.

   • Add some cold water and continue kneading for a few minutes, then let the stems soak in salted water for about 15 minutes.

3. Rinsing and Draining
   Rinse the stems thoroughly under running water to remove excess salt and irritants. Wearing gloves during this process is highly recommended to protect your hands. After rinsing several times, squeeze the stems gently to remove excess water.

4. Blanching in Boiling Water
   Bring a pot of water to a boil, add the stems, and blanch briefly. Once the water returns to a boil, immediately turn off the heat. Remove the stems and rinse them in cold water to preserve their crunchiness. Drain well before using them in your recipe.

Tip: The soaking-in-salt method is the most effective way to neutralize itch-causing compounds. Never skip this step when cooking dọc mùng.

How to Handle Itchy Hands After Touching Dọc Mùng

If you forget to wear gloves and experience itchy hands while preparing dọc mùng, here are some remedies:

• Sugar Scrub: Rub a small amount of sugar onto your hands, add a few drops of water, and gently massage until the sugar dissolves. Rinse with clean water, and the itch should subside.

• Heat Method: Warm your hands over gentle heat (like a candle flame or gas stove at a safe distance) until they feel hot. The warmth can help reduce irritation. Be cautious to avoid burns.

• Prevention is Best: The simplest and safest method is to always wear kitchen gloves during preparation. This way, you can handle dọc mùng comfortably without any risk of skin irritation.

Extra Notes for Better Cooking

• When adding dọc mùng to soup or hotpot, put it in at the final stage of cooking to maintain its crisp texture.

• If using it in stir-fries, make sure the stems are well-drained after blanching to avoid excess water diluting your dish.

• Pickled dọc mùng develops a unique sour flavor and is often enjoyed as a side dish with rice or grilled meats.

✅ By following these steps, you can safely prepare dọc mùng while keeping its natural crunch and delicious taste, without worrying about the unpleasant itch.