Many mistake water chives for the common chives we often eat, but these two varieties are completely different. Let’s explore the unique water chives of the Mekong Delta, a must-try delicacy.
1. What are Water Chives?
Water chives are a type of vegetable that grows wild during the flood season in the Mekong Delta provinces, typically from June to August on the lunar calendar.
Water chives have long, flat, green leaves that are soft, spongy, and crisp. They have a sweet and refreshing taste.
This variety of water chives can thrive not only in fresh water but also in water contaminated with alum.
Water chives, also known as “heaven’s gift,” are a naturally growing vegetable with high economic value and delicious taste.
During the harvest season, we have to wade into the water, gently hold the base of the chives, and gently shake the soft soil to pluck them out.
What are Water Chives?
2. Delicious Dishes with Water Chives
Water Chives with Fermented Freshwater Fish
Water chives paired with fermented freshwater fish is a specialty of the Mekong Delta. Preparing this dish is simple: just blanch or stir-fry the water chives and then cook them with the fermented fish to your taste.
This dish offers a true taste of the countryside, with a combination of vegetables and fermented fish. The salty, spicy, and aromatic fish goes perfectly with the water chives.
Water Chives with Fermented Freshwater Fish
Water Chives with Braised Mud Fish
Water chives also go well with braised mud fish. The fish is cooked in a sticky, spicy, and well-seasoned sauce, making it a delicious dip for the water chives.
This combination is perfect for rainy days. Enjoy the braised fish with water chives and a bowl of hot, sticky rice for a satisfying meal.
Water Chives with Braised Mud Fish
Above is detailed information about the water chives of the Mekong Delta, a must-try delicacy. We hope this information is helpful.
