Stir-fried choko (su su xào)

Growing up, I loved it when Mum cooked su su xào. I never saw choko in the supermarket, only in Asian fruit shops, so it was always known as ’su su’ to me, which is the Vietnamese word for choko. To this day, I can’t stir-fry choko as well as my mum, but I still try! When stir-fried, it has a distinct flavour and a firm but soft texture that I love. Make sure you thoroughly cook the choko until it starts to turn translucent, otherwise it will have a very green taste.

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