Măng Sặt – A Local Specialty from Ấm Hạ Countryside

For generations, when the weather turns warm in the quaint region of Ấm Hạ – Hạ Hòa, there’s a local delicacy that leaves an indelible memory, savored even after just one taste. The residents here refer to this special product with a simple name – Măng Sặt.

Măng or bamboo shoots are found in many places, but Măng Sặt is a unique variety not found everywhere. For a long time, Măng Sặt has thrived on the Buộm Mountain, the highest mountain range in Ấm Hạ. This type of bamboo shoot is characterized by a slender stem, the size of a thumb, tall and straight, with small leaves, proliferating rapidly. On the Buộm Mountain, Măng Sặt forms thick clusters. After the Lunar New Year, gentle spring rains moisten the forest floor, and warm weather creates favorable conditions for Sặt to sprout bamboo shoots. Thus, from the second to the fourth month of the lunar calendar is the season for Măng Sặt to grow.

The shoots of Măng Sặt are small, pointed, with a shiny, blue and yellowish-green color, emerging from the ground. During the Măng Sặt season, locals carry bags to the mountains to harvest bamboo shoots. They use a knife to cut the shoots that have risen above the ground or use a sharp knife to dig out shoots that are still underground, revealing the sharp tips through the cracks. After harvesting, the shoots are tied into small bundles and brought down to the market for sale.

As a local specialty, Măng Sặt is sold by the residents of Ấm Hạ at prices ranging from 20-25 thousand VND per kilogram. At the beginning of the season, when shoots are scarce, prices can rise to 30 thousand VND per kilogram. When peeling Măng Sặt for processing, locals often use a thin, sharp blade to make a light longitudinal incision along the stem, revealing the white core. Then, they use their hands to peel off the remaining outer layer. Usually, one kilogram of peeled bamboo shoots yields about half a kilogram of core. The core of Măng Sặt is white with a hint of yellow. At the tip, it is fresh green. If harvested towards the end of the season, Sặt usually has a green color when peeled.

Măng Sặt is a delicious and distinctive dish. During the season, the culinary scene in the Ấm Hạ region becomes more vibrant with various dishes prepared using Măng Sặt. The bamboo shoots are used to create many enticing and flavorful dishes. Here are a few notable examples:

Măng Sặt Braised with Pork Bones: Măng Sặt is peeled and left as whole long shoots, about the length of a thumb. Pork ribs are cut into bite-sized pieces and stir-fried with bamboo shoots on an open flame. After about 10 minutes, the shoots and bones absorb the spices, and then it is simmered for about an hour. The result is tender bamboo shoots and ribs with a crispy, savory, and slightly sweet taste.

Stir-fried Măng Sặt: After peeling the outer layer of Măng Sặt, it is sliced or diced and stir-fried with chicken or beef. This stir-fried dish is attractive and stands out with the crispy texture of bamboo shoots and the succulence of chicken or beef.

Boiled Măng Sặt: This dish is simpler to prepare, involving boiling the peeled Măng Sặt for about 30 minutes before serving. Boiled Măng Sặt retains its entire shoot, providing a crunchy, fragrant, and slightly sweet experience. Especially when dipped in sesame salt or chili vinegar, the flavor becomes even richer.

Apart from these, locals in Ấm Hạ transform Măng Sặt into unique and attractive dishes like grilled Sặt over charcoal, Sặt simmered with mountainous fish in bamboo tubes, Măng Sặt braised with fish, or pickled Măng Sặt with chili vinegar. All of these dishes highlight the crispiness and fragrance of Măng Sặt, blending harmoniously with the flavors of accompanying dishes.

For the people of Ấm Hạ, Măng Sặt has been a gift from the mountains for generations, an integral part of their traditional culinary heritage.