Bitter bamboo Măng đắng
Măng đắng is forest bamboo shoot with a sweet-bitter taste that stays however it is cooked. It is boiled and dipped in chẩm chéo, grilled, stewed with bone, stir-fried with fermented rice, or made into a salad.
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The culture desk says the sweet-bitter taste of forest bamboo stays however it is cooked. Vietnamnet says grilled shoots keep the bitter and the astringent, and that this bamboo is not soaked in salt to strip the bitterness the way other fresh bamboo is.
How to enjoy it
The culture desk: stir-fry with fermented rice, boil, grill, stew with bone, or make a salad.
Vietnamnet’s simplest plate is boiled bamboo with chẩm chéo. It also names stir-fry, boiling, grilling, and a bone stew.
Where to try it
The provincial table.