Bông bí or pumpkin flowers are a prized Vietnamese specialty originating from the cuisine of the Mekong Delta. They are characterized by a slightly sweet flavor and their versatility – the flowers can be used in soups and hot pots, sautéed with meat, or stuffed and deep-fried.

The most common way of preparing the flowers is by deep-frying them (bông bí chiên giòn). A tempura-style batter is made with flour, cold water, salt, pepper, eggs, and a bit of yeast. They are dipped into the batter and fried in hot oil until golden brown and crispy.

Once done, the pumpkin flowers are usually served as an appetizer with dipping sauces such as nuoc cham on the side, made with fish sauce, sugar, lime juice, and garlic.