When I was in Vietnam, we grow this chayote. We just made a wire grid across the yard, then the chayote  vines just grow and crawl on it. I guess the climate of my city was appropriate, moist and cool, so it produced plenty of squashes. You basically just leave the squash in the damp area for several days and it will start growing. You then burry it under the ground, put a pole on top so the vine will wrap around it to grow. We call this squash “su su.” I’m not sure because we were influenced by other languages or not, but it is called “chocho” or “chuchu”  in South America. It’s “chayote” in English, which I always think of “cayote” the animal. The cool thing  about this chayote is you can eat the leaf, the vine, the squash, and apparently the root as well (which I haven’t tried). Unlike in America, this squash is dirt cheap in Vietnam, or at least in my hometown. When I was young, we simply boil the squash, and the vine, just to eat with spicy soy sauce and that was a treat.

Anyway, I made some for dinner. Here is another common way to cook chayote that my family does quite often. You cut them into sticks, stir fry in pan with some oil, seasoning with bit of salt, sugar, pepper, and 1-2 teaspoon of fish sauce. When the squash is soft and tender (not mushy), crack egg on top and let it cooks for few more minutes. That’s all to it for a very delicious vegetable dish to serve with rice.