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Dưa bồn bồn, known as a rustic dish, transforms into a fragrant delicacy that captivates many when exploring the serene waterways of the Mekong Delta.
Dưa bồn bồn – Charming Countryside Delight of the Tranquil Mekong Delta
Dưa bồn bồn, belonging to the sedge family, is also known as “water incense” due to its water-based growth, resembling incense sticks placed in water. Abundant in the Mekong Delta, especially in provinces like Bạc Liêu, Sóc Trăng, and Cà Mau.
The bon bon plant thrives and grows well in waterlogged areas such as pond edges and marshy zones. It can adapt to low-salinity water or fresh water. Harvesting time for bon bon varies from June to November. During this period, on sour fields, bon bon patches compete to cover the surface with lush green. Farmers simply pull the bon bon shoots above the water, leaving about 30cm from the base, then extract the young cores inside, ready for various delicious family recipes. Simple yet not complicated.
The locals harvest bon bon melons.
Bon bon melons have a pale white color.
Bon bon melons can be processed into many tasty dishes that appeal to diners such as sour bon bon, sautéed bon bon with shrimp, raw bon bon, bon bon mixed salad... The simplest is bon bon pickles. Clean the bon bon, peel it, choose the white core part, then use a knife to split it in half or quarters and put it in a jar of rice water with a pinch of salt, cover tightly, and wait for a few days. Sour bon bon has the characteristic fragrance of the fields, with a crispy, soft, and sour taste. Many creative people also add sugar, MSG, and garlic chili to make a sweet, sour, crispy pickle often eaten with braised meat, braised fish, and more.
Bon bon plants are pruned, leaving a segment at the base. Image: ngoisao.vnexpress.net.
Freshly soaked bon bon is displayed for sale at small stalls on both sides of the road. Image: ngoisao.vnexpress.net.
Or you can savor the dish of sautéed bon bon with shrimp, a dish that is not only simple and easy to make but also has a sweet, gently sour flavor that stimulates the taste buds.
Soak bon bon in sour brine.
