Sweet bamboo Măng bói
Sweet bamboo, peeled and boiled, then dipped in chẩm chéo, or eaten raw, stir-fried, or pickled. It is crisp, sweet, and cool, without the bitter note of other shoots.
Food tours Sweet bamboo Search a food tour or a cooking class for this dish.
Search on KlookFromBáo Sơn La, 19 August 2022
PriceCheck on arrival
Taste
Báo Sơn La calls it crisp, sweet, and cool, and says bitter bamboo, măng vầu, măng mai, and măng bương carry a he or bitter note that this shoot does not.
How to enjoy it
Boiled with chẩm chéo, raw with herbs, stir-fried, in a salad with ban flower, simmered with bone, or pickled with garlic, chili, salt, and vinegar. The morning phở table in town may already have the pickle.
Where to try it
The city market, where Thái sellers lay it out, and the ethnic kitchens the article names without a shop. Season: the start of April through November.