Bitter Bamboo Shoot

“Mang dang” continues to be a beloved main ingredient in many specialties of Hoa Binh and has gained recognition as a specialty in its own right. Traditionally, it is boiled and soaked until sour, before being cooked with chicken or duck to create hot sour sweet soups that are sure to warm your belly on chilly days.
Photo: tintuconline.com.vn

Additionally, bamboo sprouts can be stir-fried with “me” (fermented cold rice) or steamed with minced chicken or pork for a variety of dishes. More intriguingly, broiled bamboo sprouts offer a unique flavor experience. Freshly harvested bamboo sprouts are broiled until slightly charred, then served with “cham cheo,” a delightful mixture of chili, salt, ginger leaves, ground “doi” seeds, garlic leaves, and ground garlic. The different levels of spiciness blend beautifully with the bittersweet essence of the bamboo sprouts and the savory touch of roasted salt, making it a particularly appetizing finger food.