During rainy days of the flooding season, if anyone goes to the freshwater areas of Khanh Lam, Khanh Hoi, Nguyen Phich communes (U Minh district) - where there are water fields flooded with alum - they are inside the living environment suitable for the growth of a wild field vegetable, which is the water chives (or wild celery).
 

Water fields flooded with alum are suitable for the growth of water chives. Photo: Huynh Lam.

The wild U Minh forest provides great conditions for the growth of plants at puddles and shallows, the majority of which are water vegetables. Wild vegetables such as arrow-leaf false pickerelweed, limnocharis flava, water lily, water primrose, water spinach, buffalo spinach, water hyssop, water chestnut, etc. spring up. After a long working day, farmers can easily “grab” a handful of wild vegetables in the fields and no longer have to worry about vegetables for their meals. One of their favorite is water chives.

Ms. Tran Thuy Duong, living at hamlet 15, Khanh Lam commune, U Minh district, collects water chives for sale and earns hundreds of thousand dong every day. Photo: Huynh Lam.

Old villagers residing in U Minh say that if the water is shallow, the chives are short and have thick leaves. If the water is deep, clear above alkaline soil, the chives grow fast and may even be 50cm long.
 

After collecting, they cut off the roots to clean the chives. Photo: Huynh Lam.

Water chives are an aquatic plant, grow in flooded and alkaline areas in groups. Their shape is similar to that of pak-chois but their leaves are long, 1-2cm wide and sweet. Water chives taste the best if served instantly after collected. If left for several days, they will be withered.

During summer, students in Khanh Lam, Nguyen Phich (U Minh) area collect chives for money to buy school supplies. Photo: Huynh Lam.

Cleaned water chives tied into bundles before given to buyers. Photo: Huynh Lam.

For the past few years, water chives become a delicacy in restaurants or even daily family meals of residents. After collecting the chives, they cut off the chive roots. Once cleaned, the chives can be served raw with broiled fish or pork, etc. However, for the best taste, water chives should be served in a fish sauce hotpot during new year, because the sweet taste of the chives mix well with the salty, flavory taste of the fish sauce hotpot.

Fish sauce hotpot with water chives. Photo: Huynh Lam.

If tourists go to the freshwater areas of U Minh, they should not overlook the delicacies of water chives which are popular in various parts of the region. Water chives have now become the daily dish in every family meal and the favorite of the cuisine class as well.