Eating Flowers: Bong So Dua

A few weeks ago in Tai Nam's vegetable department I noticed packages of bong so dua, the flower buds of Sesbania grandiflora, something I was then unfamiliar with. Once I figured out what they are I returned to buy some. Although they haven't been in stock every visit they were still available as of a few days ago.







At a glance they look like whitish bean pods but peel back the petals and you'll find an almost fully formed flower. These specimens are probably more mature than is ideal but beggars can't be choosers.

I was unable to find many recipes but crayfish soup with bong so dua sounded appealing (shrimp took the place of crayfish). I made a simple tamarind and tomato broth flavored with garlic, scallions, lemon grass and fish sauce, then tossed in some raw shrimp plus whole bong so dua and let everything simmer a few minutes. A very good and easy soup. Bong so dua have a subtle flavor reminiscent of artichoke with a noticeably bitter finish. I like them quite a bit and want to try a few more dishes while they're still available. You never know what seasonal specialties will make a brief appearance at Tai Nam.

Tai Nam
4925 N Broadway St
Chicago
773-275-5666

ReneG - thanks for posting this; I'll keep an out for this in my neck of the woods. A seasonal item - I haven't had it in a long time. Last was in 2010 when I visited Calcutta in Summer (not sure I'm doing that again soon, though the mangoes still haunt).
Strangely enough the wiki page you linked to doesn't list it's name in Bengali - Bok (rhymes with wok) phool (=flower). If you search for bok phool you'll get some recipes. Or at least a recipe - for fritters, which is a great way to have them. Generally a simple batter with chick-pea flour (besan) with some onion seedm (kalonji) or poppy seeds thrown in. A touch or rice flour and or baking soda for crispness
this one for example