5 delicious dishes made from Sesbania grandiflora flowers - a gift of the flood season.

Every year, when the floodwaters arrive, the Sesbania flowers bloom in vibrant yellow across the riverbanks and flooded fields of An Giang. This yellow color is not only a characteristic feature of the season but also a "signal" that the culinary season is upon us. Below are five familiar yet ever-appealing dishes that evoke nostalgia in those far from home and easily win over anyone who tries them for the first time.

Báo An Giang•17/11/2025

Fish hotpot with fermented fish sauce and water hyacinth flowers - the essence of the flood season.

Mentioning Sesbania grandiflora flowers without mentioning snakehead fish hotpot would be incomplete. The fermented fish sauce simmers in the pot, releasing a savory, rich aroma of snakehead and catfish mixed with chopped lemongrass and chili peppers.

Served on a platter, the vibrant yellow water hyacinth blossoms, crisp purple water lilies, and fresh green wild vegetables seem to capture the essence of the flood season. Dipping a piece of water hyacinth blossom into the fish sauce, the salty, sweet, and spicy flavors spread across the tongue, evoking memories of afternoons in the countryside, with the whole family gathered around a steaming pot of fish sauce stew, a truly heartwarming sight.

Water hyacinth flowers are used in fish sauce hot pot.

Wildflower salad with small shrimp - a proper dish to treat guests.

If fish sauce hotpot is a dish for family gatherings, then water hyacinth flower and shrimp salad is the quintessential Western Vietnamese dish for entertaining guests. The ingredients are simple: water hyacinth flowers and shrimp (with their antennae removed) boiled until cooked, then mixed with a sweet and sour fish sauce dressing. When the salad is served, the yellow of the flowers blends with the reddish-orange of the shrimp, punctuated by a touch of green herbs – a truly eye-catching sight.

With each bite of this salad, you'll experience a harmonious blend of sour, sweet, and salty flavors, while the Sesbania flowers retain their crispness and distinctive aroma. This dish pairs well with shrimp crackers or sesame rice crackers, appealing to both adults and children.

Sesbania flower salad.

Sour soup with Sesbania flowers - refreshing and easy to eat.

Sour soup is a familiar dish in the meals of the Mekong Delta. Sour soup with Sesbania grandiflora flowers, snakehead fish, tilapia, or fish cakes is delicious; just season with tamarind juice or star fruit, a few slices of pineapple, bean sprouts, and finally add the Sesbania grandiflora flowers.

The yellow Sesbania grandiflora flowers give the soup a beautiful color and a subtle aroma. This dish is perfect for hot days, being both refreshing and soothing. Many families also cook it with mint, okra, and water spinach to add variety.

Sour soup made with water hyacinth flowers, fish cakes, star fruit, and lotus root is a delicious dish often served to guests by people in the Mekong Delta during the flood season.

Stir-fried Sesbania grandiflora flowers with shrimp – simple yet flavorful .

This is a quick, easy, and delicious dish for the whole family. Just sauté some small shrimp, shallots, and garlic until fragrant, then add the Sesbania grandiflora flowers and stir-fry quickly. Season with a little fish sauce, and you're done. This dish is almost foolproof because the Sesbania grandiflora flowers are the "soul" of the flavor.

The crispy blossoms and sweet shrimp, served with hot white rice, are the perfect accompaniment. Many people like to add some pork cracklings to enhance the richness and distinctive aroma, creating a rustic yet cozy feeling. In some places, the Sesbania blossoms are also stir-fried with coconut milk, adding variety to both vegetarian and non-vegetarian meals.

Stir-fried Sesbania grandiflora flowers with coconut milk.

Sesbania flower salad - a blend of rustic flavors.

A salad made with Sesbania grandiflora flowers, water lily flowers, grated coconut, and ginger leaves is a simple, rustic dish from the Mekong Delta. Simply pick the Sesbania grandiflora flowers, shred the water lily flowers to make them crispy, thinly slice the ginger leaves, and mix them with grated coconut. Pour a little sweet and sour fish sauce over the salad and gently mix to allow the flavors to infuse. When eating, dip a piece of the salad into the savory sauce of fermented fish or lightly braised fish for a truly authentic taste of home. This dish is simple yet delicious, and anyone can make it.

Sesbania grandiflora flowers mixed with water lily flowers, grated coconut, and ginger leaves.

Sesbania flower salad mixed with peanuts and coriander, served as a dipping sauce for lightly seasoned braised fish.

For the people of the Mekong Delta, the water hyacinth flower evokes memories of afternoons in the fields and family meals gathered around the table. For tourists, it's a way to better appreciate the flavors of the river and its waters. No matter how it's prepared, the water hyacinth flower retains its rustic, pure essence, just like the gentle nature of the people of the Mekong Delta – simple yet unusually warm.

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