Hoa Binh dried bamboo shoots - Cherishing the taste of sunshine, encapsulating the scent of the forest

Walking around Hoa Binh ward these days, one can easily see a bustling and peaceful working scene. From the small alleys in residential groups 15 and 16 of Tan Thinh ward, to the windy sidewalks along Da Giang dike, or the common yard of the cultural house, everywhere is used as a yard to dry bamboo shoots.

Tons of fresh bamboo shoots, after being purchased from the people of the highlands of Da Bac, Kim Boi, or from wholesale markets such as Vo market, Phuong Lam market, Tan Thinh market... are collected by people and processed into a specialty that can be stored for use all year round.

People of Hoa Binh ward start drying bamboo shoots.

The process of making fragrant, golden dried bamboo shoots is an art that requires meticulousness and experience. Ms. Tam, who has been making dried bamboo shoots for decades in Hoa Binh Ward, shared that nature has graciously bestowed this place with plump, sweet young bamboo shoots. To preserve that gift, the bamboo shoot maker must be very careful.

The bamboo shoots must first be washed. Next comes the most skillful step: Using a sharp knife, peel off each layer of the hard outer layer, keeping only the soft, white core. The old roots and bruised parts are all cut off, because only the youngest parts can produce quality bamboo shoots.

Bamboo shoots are dried until golden brown.

The quintessence of bamboo shoots and bamboo shoots is then soaked immediately in a basin of diluted salt water. This step not only helps the bamboo shoots secrete less sap, keeping their beautiful white color, but is also the first preliminary step to remove the natural toxins in the bamboo shoots. Not stopping there, the bamboo shoots will be boiled twice in salt water, each time lasting at least 30 minutes until the water turns golden brown. According to people's experience, boiling twice like this will help completely remove the bitter taste and ensure absolute safety when enjoying.

Once the bamboo shoots have cooled and drained, they will be sliced or peeled. The root bamboo shoots are sliced into 1-2cm thick slices, while the leaf bamboo shoots are split lengthwise into small strands. This shaping is not only for aesthetic purposes but also to help the bamboo shoots easily receive the sun and wind, helping the drying process to be faster and more even.

And then, “ice drying” is the stage that determines the quality of the bamboo shoots. Mrs. Thao in group 16, Hoa Binh ward, who grows bamboo shoots every year to eat and sell, said: “In previous years, there was little sunshine, so drying a batch of bamboo shoots could take up to half a month. This year, the sun was strong, it only took a week, even 5-7 hot suns, for the bamboo shoots to dry out and have a beautiful color.”

Bamboo shoots and fresh bamboo shoots are sold a lot in Tan Hoa, Phuong Tan, Tan Thinh markets of Hoa Binh ward.

Bamboo shoots must be dried on clean canvas or cardboard, turned over frequently to dry evenly from the inside out. Under the bright August sun, the fresh bamboo shoots gradually turn amber-brown, shrivel, and give off a distinctive, unmistakable aroma. A standard batch of dried bamboo shoots must be dry and crispy, feel firm in the hand, the bamboo shoots must be tough but not hard, and most importantly, must retain the natural aroma of the mountains and forests.

People buy bamboo shoots to process and dry.

Hoa Binh dried bamboo shoots are not just a dish in daily meals. They have become an indispensable part of culinary culture, the soul of many family meals, especially during Tet and spring. A bowl of bamboo shoot soup with pork ribs, or cooked with pig's feet, chicken, garnished with green onions, fresh coriander, and billowing smoke, has become the flavor of memories, of warm family reunions. When cooked, the bamboo shoots have a moderate softness and toughness, are crunchy, and are imbued with the sweetness of the broth, creating an unforgettable symphony of attractive flavors.

August weather is favorable for drying bamboo shoots

Nowadays, dried bamboo shoots are not only made by families to eat or give as gifts. It has become an economic sector, helping many households earn more income. There are families that specialize in processing large quantities, supplying restaurants, pho noodle shops, and specialty stores in and outside the province. Even the flavor of Hoa Binh dried bamboo shoots has crossed borders, following the footsteps of expatriates to many countries around the world, bringing with them nostalgia for their homeland.

With its inherent reputation, Hoa Binh's bamboo shoot products are increasingly processed in a more diverse and professional manner, such as: packaged bitter bamboo shoots, bamboo shoots, pig tongue bamboo shoots, fresh bamboo shoots... Dried bamboo shoots, from a rustic dish, have truly become a product carrying the soul of the mountains and forests, the salty taste of sweat and the golden sunshine of nature, the sky and the local people.

Le Chung

Source: https://baophutho.vn/mang-kho-hoa-binh-chat-chiu-vi-nang-goi-tron-huong-rung-237645.htm