One early morning, stepping into the garden, I suddenly saw a flower (with no visible stem or leaves) sprouting from the ground, its delicate purple color and subtle, indescribable fragrance almost imperceptible. It was early morning, after the first rains of autumn, when this exquisite flower of nature appeared unexpectedly and surprisingly: the Hourflower!
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| The flowers are a vibrant purple, standing out among the other herbs and spices. |
The rainy season is the season for freshwater fish. When the rains come, the river and field waters rise, full of silt and plankton, creating a breeding ground for various fish species. Therefore, freshwater fish are plump, with soft bones and sweet flesh during this season. Coincidentally, and inextricably linked to this, dishes made from freshwater fish always include the addition of spring onions. Their aroma and flavor enhance the dish, elevating its taste and leaving a lasting impression.
While not the main ingredient, the flower of the water spinach plant is essential for dishes made with freshwater fish during the autumn rainy season. It's used to season soups and braised fish, reducing the fishy smell and creating a unique aroma. When in full bloom, baskets of water spinach can be harvested, leading to various dishes: pancakes, boiled dishes, stir-fried dishes with garlic and served with chili fish sauce, and more.
For people in the countryside, water spinach is now the king of herbs and spices for dishes with freshwater fish. For people in the mountains, water spinach holds the top spot in dishes associated with stream fish, chicken, pork, and beef… And through cultural exchange, water spinach has also become a top-tier spice for braised dishes, sour soups, sweet soups, and stir-fries with various types of sea fish…
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| The flower is now used as a seasoning for soups, braised fish, stir-fried vegetables, etc., creating a unique and unforgettable flavor. |
The "bong gio" plant is a herbaceous plant with flowers and leaves resembling turmeric, and has a spicy, ginger-like flavor. The flowers have thin petals, a pale purple tinged with bright white, and bright yellow stamens, emitting a strong fragrance. The "bong gio" flowers have layered petals like water hyacinths, reaching about a handspan in height. From bud to full bloom, it only takes a few days; rain will cause the flowers to wither more quickly. Each year, "bong gio" blooms from July to October (lunar calendar). Initially, the flowers bloom continuously, but later they become fewer and eventually stop, leaving only the leaves. The young leaves and shoots also have a fragrant scent, so after the flowers are gone, people use the leaves to season food, giving it a mild aroma. Interestingly, it seems this type of flower only grows in the Nẫu region of Vietnam.
In the last month of the year, the cotton plant begins to shed its leaves and sink into the ground. The following summer, people dig up the tubers and boil them to eat. The cotton plant tubers are about the size of an adult's thumb, rhomboid in shape, bulging in the middle, and about 3 cm long. Boiled cotton plant tubers have a sticky, sweet, and fragrant taste, making them very delicious. The powder from the cotton plant tubers is cooling and nutritious, and can be mixed to make a refreshing drink on hot days.
The season is over, the cotton now sinks deep into the earth, waiting for the autumn rains to sprout, as if by appointment. And what sprouts from the ground is not a bud or a leaf, but a flower!
Precisely at the same time of year, month, day, and hour, when the autumn rains arrive, the flowers of the "hourly flower" burst forth from the ground. Perhaps it is because of this seasonal (time-related) factor that they are named "hourly flower."
Cotton plants typically grow in large patches, clumps, and dense clusters. Because of this characteristic, they are also called "cluster cotton." Due to the pronunciation differences between the sounds "ê" and "ơ," and the difficulty in pronouncing "ê," most people pronounce it as "ơ," "quê - quơ," "tệ - tợ," "giề - giờ," etc.
According to the above explanation, both names, "bong gio" or "bong giề," are one and the same, representing the same thing: the intensely fragrant and distinctive flavor associated with the humble vegetables and fish of the countryside, which have nourished countless generations. Bong gio becomes even more special in modern life because it is truly pure and fresh, growing in the open air, watered by autumn rains, creating a rich, authentic flavor of the homeland.
The flower has now become a memory and a cherished recollection for many people in the Nẫu region, as reflected in the folk verse: "Whoever goes to Phu Yen to be a son-in-law / The fragrant flower is so delicious, it's hard to forget / The Nẫu people love the soup made with flower / Wake up quickly and set your traps, sir."
Source: https://baodaklak.vn/van-hoa-du-lich-van-hoc-nghe-thuat/202510/bong-gio-quo-nau-b54111f/
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