In the watery regions of the Mekong Delta, a type of reed from the bulrush family thrives in paddy fields and brackish marshes – known as bồn bồn or water hyacinth. Once dismissed as a nuisance to farming, this plant has now been transformed into a variety of rustic delicacies, becoming a sought-after specialty for visitors to take home.
(Image: Mekong Exploration)
Harvest season for bồn bồn typically spans from June to November. Locals harvest the base, discarding the outer sheath and retaining only the tender core, approximately 30cm long, for culinary use.
The crisp, white core of bồn bồn is likened to a fusion of lotus stem and fresh bamboo shoots: crunchy, refreshing, with a subtle tangy twist, offering a unique texture.
From this core, locals craft an array of dishes: bồn bồn salad, hotpot dips, coconut-based soups, stir-fries with shrimp and pork… Each dish embodies simplicity and purity, free from additives. As bồn bồn grows wild, drawing nutrients from the soil and water, it offers a wholesome, authentic dining experience.
Bồn bồn can be transformed into numerous delectable dishes
Among its culinary variations, pickled bồn bồn stands out as the Delta’s signature souvenir, a must-buy for visitors.
Unlike typical pickled vegetables that use vinegar, bồn bồn pickling employs a unique method: rice water mixed with salt, in which the cleaned cores are submerged. After a few days, it achieves a perfect balance of tanginess while retaining its crispness and freshness.
Modern adaptations introduce sugar, garlic, and chili, adding a spicy kick. This versatility allows pickled bồn bồn to complement rice, sour soups, stir-fries, or salads, enhancing any meal.
Pickled bồn bồn has become a regional specialty
Pickled bồn bồn encapsulates the essence of the Mekong: fresh grassy notes, earthy undertones, combined with the crispness of lotus stem and the nuttiness of young bamboo. It’s equally delightful as a rice companion or enjoyed solo, making it irresistibly moreish.
(Image: Sông Hương Foods)
Who would have thought that this once-overlooked weed could rise to become the Mekong Delta’s prized specialty, cherished by travelers? Perhaps it’s the raw, unpretentious essence of this plant that creates its irreplaceable charm.
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