Water hyacinth stem salad (goi ngo luc binh) is a popular dish among residents of the river delta, known for its simplicity and sophistication in both ingredients and preparation. Despite its humble origin, this salad offers an irresistible flavor that perfectly blends rustic charm with quality.
Water hyacinth, scientifically known as Eichhornia crassipes, is a wild plant that flourishes in ponds, lakes, and rivers. Beyond its peaceful presence on the water’s surface, this remarkable plant has a variety of surprising and versatile uses. Different parts of the water hyacinth can be used to create various dishes, with the stem being a key ingredient in this traditional salad.
The preparation of water hyacinth stem salad is as simple as it is delightful. First, the cook carefully peels the outer skin of the water hyacinth stems using a sharp knife, then slices them thinly with a shaving knife. The sliced stems are soaked in water mixed with a bit of alum and lemon juice to preserve their crispness and bright color. After soaking, the stems are rinsed clean and drained.
The water hyacinth adds a distinctive sweet and refreshing flavor to the salad, complementing the other ingredients: peeled shrimp, pork belly, various vegetables, and a sweet and sour fish sauce. These components are then mixed well with seasonings such as lemon, sugar, fish sauce, chili, and Vietnamese coriander.
When finished, the salad features crisp, white water hyacinth, along with well-seasoned shrimp and pork that blend salty and sweet flavors. The dish is often served with prawn crackers for added texture.
