How to Make Vietnamese Pickled Wild Water Lily Stems (Bon Bon Muoi Chua) – A Refreshing Taste of Southern Vietnam
Servings Prep Time
4 people 15minutes
Servings Prep Time
4 people 15minutes
Ingredients
Instructions
  1. Prepare the Wild Water Lily Stems Rinse thoroughly: Wash the wild water lily stems under clean running water to remove any dirt or mud. Peel if needed: If the outer layer feels tough, peel it off to get to the tender core. Cut into pieces: Slice the stems into lengths of 6–8 cm, which is ideal for pickling and serving. Drain well: Let the stems sit in a colander or on a clean towel for 10–15 minutes to remove excess water.
  2. Make the Brine In a mixing bowl, combine the following: 200ml rice rinse water (or filtered water) 1 tablespoon salt 1 tablespoon sugar Stir until the salt and sugar are completely dissolved. Add the optional sliced garlic and chili if you want extra flavor.
  3. Pickle and Store Place the prepared bon bon stems into a clean glass jar (500–750ml capacity). Pour the cooled brine over the stems until they are fully submerged. Use a clean spoon to gently press the stems down if they float. Close the lid tightly and leave the jar at room temperature for 1 to 2 days. After 24 hours, taste to check the sourness. You can let it ferment longer if you want it more tangy. Once it reaches your preferred taste, store the jar in the fridge. This slows the fermentation and helps preserve freshness.
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