作法
- 戴手套徹底沖洗蕁麻——煮熟後刺感會消失，但生葉處理需小心。粗梗剪掉，保留嫩葉與嫩芽。
- 厚底鍋加熱芥末油至剛冒煙，下葫蘆巴籽與 jimbu 爆香 30 秒。
- 下薑、蒜、綠辣椒爆香 60 秒，再加入薑黃粉與花椒粉拌炒 30 秒。
- 加入蕁麻葉（會大幅縮量），翻炒 90 秒，葉子由帶刺的綠轉為熟透的深綠。
- 倒入水煮滾，不蓋鍋燉 8 分鐘。
- 在來米粉與 60 毫升冷水拌勻，邊攪邊倒入湯中，湯會略稠。再煮 4 分鐘，加鹽。離火後拌入檸檬汁。盛入碗中趁熱享用。有些家庭會把湯打成滑順濃湯，有些保留葉片。可配飯或單獨喝。
Common questions
Can 蕁麻湯 be made ahead?
蕁麻湯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 蕁麻湯 spicy?
蕁麻湯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蕁麻湯 vegetarian or gluten-free?
蕁麻湯 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 蕁麻湯 to make at home?
蕁麻湯 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 蕁麻湯 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Sisnu（學名 Urtica dioica，蕁麻）是尼泊爾常見的野食——山野生長、無需購買、營養豐富。山區祖母把它當作養生食物，特別給產婦與身體虛弱的孩子吃。傳統尼泊爾醫療認為蕁麻的鐵、鈣與蛋白質含量都比菠菜高。現代加德滿都的廚師重新發現蕁麻，把它放進高級餐廳的菜單。
