Water dropwort, or rau bợ as it is locally known, is predominantly found in subtropical and tropical regions such as China, several European countries, and the Americas. In Vietnam, this aquatic herb thrives in the waterlogged, humid, and shaded conditions of the Mekong Delta, the Southeast, and the Northern provinces.
Water dropwort grows wild in the countryside, and its appearance is very similar to the me tree, except that it is aquatic. The plant blooms between May and June, bearing white or yellow flowers that resemble sam flowers but are smaller.
Locals used to forage for water dropwort in paddy fields, canals, or marshes to cook delicious meals. Water dropwort has a nutty flavor with a slight sourness reminiscent of tamarind and the pungency of water celery. It can be eaten raw or cooked in a sour fish soup.
“I remember finding water dropwort in the corners of ponds or canals. This herb has a slender stem but an enticing flavor that adds a tangy twist to dishes,” recalled Hai Anh from Binh Binh.
“After harvesting, my mother would soak the herb in salted water to remove any mud or tiny creatures. The best way to cook water dropwort is with small fish, creating a sour and addictive dish that leaves a lasting impression,” Hai Anh added.
Water dropwort is now rare in the wild and not commercially cultivated like other vegetables, making it challenging to find in markets. Occasionally, it can be found in small quantities at rural markets, but one has to be early to secure some.
This unassuming herb not only tastes delightful but also boasts surprising health benefits.
Minh Phuong, from Nghe An, shared a similar sentiment: “At first glance, you might mistake water dropwort for tamarind due to their similarly heart-shaped leaves. However, water dropwort grows in water, while tamarind is a terrestrial plant. Eating water dropwort raw with other herbs is a tasty experience, thanks to its tangy flavor.”
“In the past, I often foraged for water dropwort by the pond to cook sour soup or stir-fry it. Nowadays, it’s hard to come by, and whenever I visit my hometown and crave it, I ask my mother to search for it,” Minh Phuong added.
According to nutrition experts, 100 grams of water dropwort contains 4.6% protid, 1.6% glucid, 0.72% carotenes, vitamin C, and cyclolaudenol. This unique combination of nutrients makes water dropwort a valuable ingredient in preventive and curative medicine.
In traditional Vietnamese medicine, water dropwort is considered a sweet and slightly bitter herb with cooling properties. It is believed to possess diuretic, anti-inflammatory, detoxifying, and liver-nourishing effects, improving eyesight and reducing stress. Additionally, it is used to treat various ailments, including hematuria, diabetes, nervous weakness, epilepsy, leukorrhea, and snakebites.
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