'Bon bon', a Mekong Delta plant that grows in the flooded field and tastes like young bamboo shoots or asparagus, appears during the water-rising season from June to November each year.
After harvesting, their leaves are severed and a small knife is used to obtain the edible part of the stem to pickle.
The plant is used to cook braised fish, stir-fry shrimp, hot pot and sour soup.
Many tourists buy pickled ‘bon bon’ as gifts during their Ca Mau trip. Along National Highway No. 1, on both sides of the road in the Cai Nuoc and Nam Can district, many small shops are selling this delicacy.