Brian Jeffrey
Bon bon flourishes in the freshwater and brackish regions of Ca Mau, Soc Trang, and Bac Lieu. Over the past few years, this previously overlooked plant has become a lucrative crop for farmers in the Mekong Delta.
This plant demonstrates impressive resilience, thriving even in saline or acidic conditions. It was once considered a nuisance, due to its vigorous growth that overtook other vegetation. Farmers used to spend their summers clearing bon bon to prepare their rice fields.
However, the scene has transformed. Many families in U Minh and Cai Nuoc (Ca Mau) are now opting for bon bon farming instead of rice, often integrating it with fish farming, as it offers greater profits while avoiding the need for pesticides.
As the rainy season arrives, bon bon grows abundantly. Farmers can plant it in their fields and wait for harvest, requiring very little maintenance.
Once a wild plant, bon bon has evolved into a valuable crop for farmers in Ca Mau. During peak market conditions, it can fetch prices of VND20,000-30,000 per kilogram from traders.
Cai Nuoc is the premier center for bon bon in Ca Mau. The bon bon produced in Cai Nuoc and Ca Mau has received collective trademark certification from the Intellectual Property Office of the Ministry of Science and Technology.
Once regarded as a simple food for impoverished rural families, bon bon has now gained status as a delicacy enjoyed in restaurants and tourist destinations.
This versatile plant can be turned into various dishes, including snakehead fish soup, stir-fried with meat or shrimp, salads, or pickled to accompany braised fish or meat. With the right preparation, this once-weedy plant can transform into a memorable meal.
For fresh bon bon, the favorite preparation method is stir-frying it with shrimp or small freshwater crustaceans. The green leaves are removed, and the tough or older bases are stripped away. The tender parts are washed in diluted saltwater and cut into small pieces. Cooks may choose to crush it slightly or blanch it momentarily based on preference.
In a hot skillet, chefs season the shrimp or small crustaceans and stir well. As they near done, the heat is intensified, bon bon is added, and everything is stir-fried for 1-2 minutes. This uncomplicated dish offers delightful flavors.
Another tourist-favored specialty is pickled bon bon. After harvesting, the tender, white stems are cleaned, halved, and drained. They are then packed into jars and soaked in water from rinsing rice.
Though labor-intensive and costly, using rice water preserves the fresh crunch and flavor of bon bon better than vinegar. After three days, it ferments into pickles that can last a month if kept cold.
These products are highly sought after by tourists as keepsakes from Ca Mau. They are also featured at exhibitions and sold in supermarkets.
