Delicious "forest shoots" from the Northwest region.

In March and April, when the bauhinia and tung blossoms blanket the hillsides of Northwest Vietnam, forest trees begin to sprout and flourish. During this time, bamboo shoots from Lao Cai, such as the sặt and vầu varieties, as well as other sprouts like cardamom sprouts and ginger shoots, enter their peak season.

Van Ban bamboo shoots.

This specialty can be found in almost every corner of the mountain markets. The people of Lao Cai call these "forest bounty" or "forest sprouts" because they have long been known as a unique delicacy, possessing the natural and distinctive flavor of this region. With the strong development of tourism , dishes made from "forest sprouts" by the ethnic minorities of Lao Cai leave an unforgettable impression on visitors.

The bamboo shoot season in Lao Cai usually lasts from February to May. Many dishes made with bamboo shoots are not only popular in daily meals but also appear on wedding banquets, and are especially available on the menus of ethnic specialty restaurants.

The Tay people in Van Ban and Bao Yen districts mainly live in the foothills, where there are many different types of bamboo, meaning that young bamboo shoots are also more diverse. An Van Tuan, from Chieng Ken commune, Van Ban district, said that the Tay people utilize and creatively transform wild bamboo shoots into many dishes with rich flavors, such as stir-fried bamboo shoots with garlic, boiled bamboo shoots, bamboo shoot soup with bones, and bamboo leaves used as wrappers for meat...

Among these dishes, the bamboo shoot rolls with meat are not only elaborate in terms of preparing the spices, but also require an additional step: boiling the bamboo shoot wrappers until tender. Although it takes a long time to prepare, whenever there are honored guests or during holidays and festivals, bitter bamboo shoot rolls are an indispensable dish on the Tày people's dinner table.

The bitterness of the bamboo shoots blends with the rich, sweet flavor of the filling made from meat, eggs, onions, wood ear mushrooms, etc., creating a taste that diners will remember forever.

When mentioning famous delicacies of the Northwest mountainous region, bamboo shoots are definitely a must-try. A bite of bamboo shoots reveals a sweet, low-fiber flavor that's never tiresome to eat. The distinctive aroma of the mountains and forests lingers, leaving a lasting impression. Stir-fried bamboo shoots, grilled bamboo shoots, bamboo shoots braised with duck, bamboo shoots braised with ribs... and countless other delicious dishes are all made from bamboo shoots.

However, for the people of Ta Van commune, Sa Pa town, the most delicious dish made from bamboo shoots is probably grilled over hot charcoal. As soon as they are placed on the charcoal, the bamboo shoots emit a fragrant aroma that is irresistible. When the bamboo shoots are grilled to perfection, people usually peel off the still-hot slices of bamboo shoots to enjoy immediately.

"Dipping it in a little fermented rice paste, ginger salt, or a touch of wild pepper and mắc khén (a type of spice) brings the unmistakable flavors of the Northwest mountains straight to your nose," shared Hoàng Anh Minh, a tour guide.

Unlike bamboo shoots, cardamom sprouts, or ginger sprouts, are the young shoots of cardamom and ginger plants – special spices of the Northwest highlands. The warm, pungent aroma of cardamom not only stimulates the taste buds but also offers many health benefits. In particular, cardamom sprouts – the essence of the cardamom fruit – have been scientifically proven to contain many valuable nutrients.

Cardamom sprouts and ginger shoots are used by the ethnic minorities in Lao Cai to stir-fry smoked meat, stir-fry eggs, and braise fish... The Giay people of Lao Cai have many recipes for ginger shoots, but because of their chewy texture, mild sweetness, and delicious aroma, they are most often used in salads or mixed vegetable dishes.

Besides salads, we can't forget the most appealing "version" of bamboo shoots with galangal: a salad with papaya flowers and pig's ears. For the papaya flowers, only the blossoms are used, washed thoroughly, and boiled for 7-10 minutes, ensuring they are tender but not mushy, and not too tough. The pig's ears must also be boiled until cooked, then thinly sliced ​​to absorb the seasoning quickly.

Next, prepare other accompanying ingredients such as lemon or kumquat juice, a few cloves of garlic, lemongrass, and galangal. All these ingredients blend together to create a rich and distinctive flavor, making the dish both unique and delicious. Most importantly, according to the beliefs of the ethnic people in Lao Cai, this dish can prevent many diseases and is very good for human health.

Not only are they main dishes, but bamboo shoots and cardamom sprouts have also become famous side dishes of the people of Lao Cai when pickled with garlic and chili. The combination of sour, spicy, salty, sweet, and crunchy flavors seems to create an irresistible and unforgettable culinary experience. And so, when every visitor leaves Lao Cai, they will always remember this "side dish" that is anything but "insignificant" to this land.

Delicious dishes made from "forest shoots" in the Northwest region of Lao Cai not only showcase the unique culinary essence of the ethnic minority communities with high nutritional value but also bring significant economic benefits, even becoming a means of poverty alleviation in many localities.

For example, bamboo shoots, identified as a high-value economic crop, have been planned and supported by Van Ban district to develop bamboo shoot raw material areas for commercial purposes, with the goal of reaching 1,000 hectares by 2030. Similarly, cardamom cultivation in Lao Cai is being managed by local people and authorities to maintain stable acreage, ensuring additional income for ethnic minorities while promoting sustainable forestry development.

According to baotintuc.vn

Source: https://baolaocai.vn/thom-ngon-choi-rung-vung-tay-bac-post400740.html