The profession of "eating on the ground, working in the sky"

The unusual-sounding name "thốt nốt" (palm tree) also originates from the Khmer word "th'not," but locals sometimes mispronounce it as "thốt nốt." This is a straight-trunked tree with an average lifespan of 100 years and can grow up to 30 meters tall.

All the leaf sheaths are concentrated at the top and form a round canopy. The tree will bear fruit and sugary sap after 30 years. Interestingly, the male palm tree only flowers and does not bear fruit, so people often climb the male palm tree to collect sap from the flower nectar.

The palm sap harvesting season begins when the weather is dry, from November to April of the lunar calendar each year, possibly earlier or later depending on the weather. Those who climb palm trees must be healthy, careful, and hardworking. They must not only be skilled at climbing high and precarious trees under the scorching sun, but also proficient in cutting the fruit bunches and extracting the sap.

The palm sap is boiled into sugar by locals using a traditional method in a cast-iron pan placed over a red-hot earthen stove. Ten liters of palm sap are boiled for several hours to produce 1 kg of naturally sweet sugar, without the use of additives.

The cooking process involves continuous stirring until the sugar thickens and turns a characteristic yellow color. It is then immediately removed from the oven to prevent burning, poured into cylindrical molds, and then sliced ​​into rounds and wrapped in palm leaves like a Vietnamese rice cake (bánh tét).

The Seven Mountains region is a favorite destination for many tourists. Rows of palm trees stretch out to welcome wanderers, offering ample opportunities to capture the beauty of simple life through photography.

Palm trees are an integral part of Khmer life, primarily cultivated for their sap, sugar production, and cake-making, providing a stable income for the people. While many other traditional crafts are declining, the palm sugar making industry continues to thrive, becoming a specialty of the Bay Nui region in particular and An Giang province in general.

Heritage Magazine