{"id":5573,"date":"2025-06-05T10:26:59","date_gmt":"2025-06-05T03:26:59","guid":{"rendered":"https:\/\/battrang.museum\/?post_type=journal&p=5573"},"modified":"2025-06-10T14:36:07","modified_gmt":"2025-06-10T07:36:07","slug":"bamboo-shoot-and-dried-squid-soup-a-culinary-legacy-of-bat-trang","status":"publish","type":"journal","link":"https:\/\/battrang.museum\/en\/journal\/bamboo-shoot-and-dried-squid-soup-a-culinary-legacy-of-bat-trang\/","title":{"rendered":"Bamboo Shoot and Dried Squid Soup: A Culinary Legacy of B\u00e1t Tr\u00e0ng"},"content":{"rendered":"
[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1741609239667{background-image: url(http:\/\/battrang.museum\/wp-content\/uploads\/2025\/03\/DSC00472.jpg?id=5588) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_empty_space height=”20rem” el_class=”hide-mobile”][vc_empty_space height=”48rem”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”3rem”][vc_empty_space height=”3rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″][vc_column_text]\r\n

Bamboo Shoot and Dried Squid Soup: A Culinary Legacy of B\u00e1t Tr\u00e0ng<\/h1>\r\n[\/vc_column_text][vc_empty_space height=”1rem” el_class=”hide-mobile”][vc_empty_space height=”3rem”][\/vc_column][vc_column width=”2\/3″ offset=”vc_col-md-offset-2 vc_col-md-4 vc_col-sm-offset-2″][vc_column_text]\r\n

A Dish That Captures the Essence of Mountains, Sea, and Delta<\/strong><\/p>\r\n

Beyond its centuries-old legacy of ceramics, the village of B\u00e1t Tr\u00e0ng is also known for a remarkable culinary tradition\u2014canh m\u0103ng m\u1ef1c<\/strong>, or bamboo shoot and dried squid soup. Deeply rooted in the local identity, this dish is considered indispensable on the ceremonial feast table, preserved and passed down through generations as a symbol of B\u00e1t Tr\u00e0ng\u2019s cultural soul.<\/p>\r\n

The dish harmonizes ingredients from three distinct regions of Vietnam: bamboo shoots from the mountainous Northwest, fresh squid from the East Sea, and broth made from delta-raised chicken and dried shrimp. This combination of earth, sea, and land produces a flavor profile that is both subtle and deeply satisfying.<\/p>\r\n[\/vc_column_text][\/vc_column][vc_column width=”7\/12″ offset=”vc_col-lg-3 vc_col-md-offset-1 vc_col-md-3 vc_col-sm-offset-2″][vc_empty_space height=”2rem”][vc_empty_space height=”2rem”][vc_column_text el_class=”event-time”]\r\n

The dish is a true fusion of regional ingredients\u2014bamboo from the Northwest highlands, squid from the East Sea, and broth from the fertile delta plains.<\/span><\/h3>\r\n[\/vc_column_text][vc_empty_space height=”2rem”][vc_single_image image=”5661″ img_size=”full” alignment=”right”][vc_empty_space height=”1rem”][vc_column_text]\r\n
Locals believe canh m\u0103ng m\u1ef1c should be enjoyed on its own. Garnishes like herbs or sides like rice and noodles may overpower its delicate, signature taste.<\/h5>\r\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”6rem”][vc_empty_space height=”6rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″ offset=”vc_col-sm-offset-3″ css=”.vc_custom_1635415240768{padding-right: 2rem !important;padding-left: 2rem !important;}”][vc_column_text]\r\n
\r\n
\r\n
\r\n

This is the most iconic and time-honored dish of B\u00e1t Tr\u00e0ng feasts, revered as a culinary emblem of the village.<\/span><\/h3>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”8rem” el_class=”hide-mobile”][vc_empty_space height=”6rem”][\/vc_column][\/vc_row][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”2\/3″ offset=”vc_col-md-offset-2 vc_col-md-3 vc_col-sm-offset-2″][vc_row_inner][vc_column_inner offset=”vc_hidden-sm vc_hidden-xs”][vc_empty_space height=”10rem”][\/vc_column_inner][\/vc_row_inner][vc_column_text]\r\n
\r\n
\r\n
\r\n
\r\n

A Labor of Love<\/strong><\/p>\r\n

Despite its seemingly simple ingredients, preparing an authentic B\u00e1t Tr\u00e0ng-style canh m\u0103ng m\u1ef1c is a meticulous process. As one local saying goes, \u201cA cook can spend an entire morning shredding bamboo and still not fill one bowl.\u201d<\/p>\r\n

Each bamboo shoot must be carefully hand-shredded\u2014often using a pin\u2014to achieve fine, delicate strands resembling incense sticks. This task demands precision and patience, as does every other step of the process.<\/p>\r\n

After multiple rounds of soaking, rinsing, and boiling (often three to four times), the bamboo shoots lose their bitterness and gain a tender, golden finish. Meanwhile, squid is cleaned using ginger and rice wine before being lightly grilled over charcoal to enhance its aroma without compromising its chewiness. Once grilled, it\u2019s pounded and shredded into thin, uniform strands.<\/p>\r\n

The soup\u2019s soul lies in its broth. Each household in B\u00e1t Tr\u00e0ng has its own recipe\u2014some use the first boil from chicken, others prefer shrimp stock, and many blend both. Ingredients like pork bones, dried shrimp, or even sea worms (s\u00e1 s\u00f9ng) are sometimes added for extra depth.<\/p>\r\n

\u201cGood chicken broth comes only from the essence of the bird,\u201d culinary artisan \u0110\u00e0o Th\u1ecb Nghi (affectionately known as C\u00f4 Nghi) once said. \u201cCooking one chicken might yield just a third of a pot.\u201d<\/i><\/p>\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n[\/vc_column_text][\/vc_column][vc_column width=”2\/3″ offset=”vc_col-md-offset-1 vc_col-md-6 vc_col-sm-offset-2 vc_col-xs-offset-1 vc_col-xs-10″][vc_row_inner][vc_column_inner offset=”vc_hidden-lg vc_hidden-md”][vc_empty_space height=”4rem”][\/vc_column_inner][vc_column_inner width=”2\/3″ offset=”vc_col-md-6 vc_col-xs-8″][vc_empty_space height=”2rem”][vc_single_image image=”5585″ img_size=”full”][vc_empty_space height=”1rem”][vc_column_text]\r\n

Each bamboo shoot must be carefully hand-shredded\u2014often using a pin\u2014to achieve fine, delicate strands resembling incense sticks. This task demands precision and patience, as does every other step of the process.<\/h5>\r\n
<\/h5>\r\n
<\/h5>\r\n[\/vc_column_text][vc_empty_space height=”8rem”][vc_single_image image=”5587″ img_size=”full”][vc_empty_space height=”1rem”][vc_column_text]\r\n
Bamboo shoots are handpicked from reputable regions like Thanh B\u00ec (Y\u00ean B\u00e1i) and Tuy\u00ean Quang. The preferred type\u2014dried v\u1ea7u shoots\u2014are golden, thick, and firm, with a sweet taste and resilient texture when cooked.<\/h5>\r\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″ offset=”vc_col-md-2 vc_col-sm-offset-1 vc_col-xs-offset-1 vc_col-xs-3″][vc_single_image image=”1194″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”14rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_row][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_empty_space height=”8rem”][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″][vc_column_text]\r\n

An Art Form in Itself<\/strong><\/p>\r\n

Watching a B\u00e1t Tr\u00e0ng cook at work is like witnessing craftsmanship in motion. From choosing where to cut the bamboo, to monitoring doneness by sight alone\u2014the level of care and experience needed is immense. M\u0103ng and m\u1ef1c must be saut\u00e9ed separately to preserve their individual aromas, then combined at the right moment and simmered until the mixture thickens, allowing the ingredients to fully absorb the essence of the broth.<\/p>\r\n

Once cooled, the mixture can be frozen for later use, without compromising quality.<\/p>\r\n

According to experienced cook Minh Li\u00ean, this dish should be enjoyed in its purest form. Any garnish\u2014like scallions or herbs\u2014or even pairing it with rice or noodles would risk masking its distinctive taste.<\/p>\r\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_empty_space height=”2rem”][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_section el_class=”.grid-collection”][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”1\/3″ offset=”vc_col-sm-offset-2 vc_col-xs-6″][vc_single_image image=”5613″ img_size=”full”][vc_empty_space height=”1rem”][vc_column_text]\r\n

Bamboo shoots are finely shredded, then soaked for an hour to remove impurities and rinsed multiple times. They are boiled 3\u20134 times to reduce bitterness and reach the ideal texture\u2014tender yet crisp\u2014with a natural golden color.<\/h5>\r\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″ offset=”vc_col-md-offset-0 vc_col-sm-offset-0 vc_col-xs-6″][vc_single_image image=”5601″ img_size=”full”][vc_empty_space height=”1rem”][vc_column_text]\r\n
Squid is carefully selected and deodorized with rice wine and ginger before being grilled over charcoal. Timing is key: it must be just cooked to stay tender. It\u2019s then pounded and shredded into thin, even strands to pair with the bamboo.<\/h5>\r\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”1\/3″ offset=”vc_col-sm-offset-2 vc_col-xs-6″][vc_single_image image=”5595″ img_size=”full”][vc_empty_space height=”1rem”][vc_column_text]\r\n
According to Minh Li\u00ean, a seasoned cook of this dish, the broth may include pork bones, chicken stock, dried shrimp, or even sea worms (s\u00e1 s\u00f9ng) to create a rich, deeply savory flavor that\u2019s unique to traditional B\u00e1t Tr\u00e0ng cooking.<\/h5>\r\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″ offset=”vc_col-md-offset-0 vc_col-sm-offset-0 vc_col-xs-6″][vc_single_image image=”5603″ img_size=”full”][vc_empty_space height=”1rem”][vc_column_text]\r\n
After boiling until soft, the bamboo is stir-fried (for 5\u20137 minutes) with a bit of lard and broth. Light seasoning helps preserve its original taste while enhancing its natural sweetness and golden hue developed through careful preparation.<\/h5>\r\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”1\/3″ offset=”vc_col-sm-offset-2 vc_col-xs-6″][vc_single_image image=”5607″ img_size=”full”][vc_empty_space height=”1rem”][vc_column_text]\r\n
The shredded squid is added to the pan and stir-fried with the bamboo over steady heat. The mixture is cooked slowly until it thickens slightly and the squid and bamboo are evenly coated in flavor and texture.\r\n.<\/span><\/h5>\r\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″ offset=”vc_col-md-offset-0 vc_col-sm-offset-0 vc_col-xs-6″][vc_single_image image=”5591″ img_size=”full”][vc_empty_space height=”1rem”][vc_column_text]\r\n
Once finished, the m\u0103ng m\u1ef1c mixture is left to cool before freezing. This traditional method of preservation helps maintain its original flavor and mouthfeel, allowing the dish to be enjoyed later without compromising its quality.<\/h5>\r\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″][vc_empty_space height=”4rem” el_class=”hide-mobile”][vc_single_image image=”5589″ img_size=”full”][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″][vc_empty_space height=”4rem” el_class=”hide-mobile”][vc_column_text]\r\n

A Symphony of Land and Sea<\/strong><\/p>\r\n

The uniqueness of B\u00e1t Tr\u00e0ng cuisine lies not just in flavor, but in meaning. Canh m\u0103ng m\u1ef1c is a sensory experience\u2014a quiet balance of texture and taste, with squid that\u2019s tender yet firm, bamboo that\u2019s crisp yet mellow, and broth that\u2019s rich yet clean.<\/p>\r\n[\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_row][vc_column][vc_empty_space height=”4rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_section el_class=”.grid-collection”][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2 vc_col-xs-12″][vc_single_image image=”5591″ img_size=”full”][vc_empty_space height=”2rem”][vc_single_image image=”5657″ img_size=”full” alignment=”center”][vc_empty_space height=”1rem”][vc_column_text]\r\n

Canh m\u0103ng m\u1ef1c served during the B\u00e1t Tr\u00e0ng Village Festival.<\/h5>\r\n[\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_row][vc_column][vc_empty_space height=”4rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_section el_class=”.grid-collection”][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”2\/3″ offset=”vc_col-md-4 vc_col-sm-offset-2″][vc_column_text]\r\n
\r\n
\r\n
\r\n
\r\n\r\nAs C\u00f4 Nghi once shared, \u201cOnly by investing one\u2019s full heart and time can the true essence of this soup be revealed.\u201d For B\u00e1t Tr\u00e0ng locals, canh m\u0103ng m\u1ef1c is more than food. It\u2019s heritage in a bowl.\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n[\/vc_column_text][vc_empty_space height=”2rem”][vc_column_text]\r\n

*<\/h1>\r\n

This article and its visuals were exclusively produced by Bat Trang Museum.\r\nUnauthorized use is not permitted.<\/h5>\r\n
*<\/h5>\r\n
B\u00e1t Tr\u00e0ng, February \/ 2025\r\nWords: H\u00e0 Tu\u1ea5n Minh\r\n<\/strong>Editor: V\u0169 Chi Lam<\/strong>\r\nPhotos: V\u0169 B\u00e1ch L\u00e2m<\/strong><\/h5>\r\n
<\/h6>\r\n[\/vc_column_text][\/vc_column][vc_column width=”2\/3″ offset=”vc_col-md-offset-1 vc_col-md-4 vc_col-sm-offset-2 vc_col-xs-offset-1 vc_col-xs-10″][vc_row_inner][vc_column_inner width=”2\/3″ offset=”vc_col-xs-offset-1 vc_col-xs-8″][vc_empty_space height=”2rem”][vc_single_image image=”5575″ img_size=”full”][vc_empty_space height=”1rem”][vc_column_text]\r\n
Featured families known for this dish: <\/strong><\/b>Mrs. Nguy\u1ec5n Th\u1ecb L\u00e2m (B\u00e0 L\u00e2m \u0110\u1ee9c) and her daughter-in-law Nguy\u1ec5n Th\u1ecb Thu H\u1eb1ng, \u0110\u00e0o Th\u1ecb Nghi (C\u00f4 Nghi), Ph\u1ea1m Th\u1ecb Ho\u00e0 (H\u00f2a Thu), Minh Li\u00ean (M\u0103ng m\u1ef1c C\u00f4 Li\u00ean), H\u1eb1ng Vi\u1ec7t and Di\u1ec7u Ho\u00e0i Cuisine.<\/h5>\r\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/6″ offset=”vc_col-sm-offset-1 vc_col-xs-offset-1 vc_col-xs-2″][vc_single_image image=”892″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][\/vc_section][vc_row][vc_column][vc_empty_space height=”6rem”][vc_empty_space height=”6rem” el_class=”hide-mobile”][vc_video link=”https:\/\/vimeo.com\/1052408787″ el_width=”50″ el_aspect=”916″ align=”center” css=”.vc_custom_1741608972703{background-position: 0 0 !important;background-repeat: repeat !important;}”][\/vc_column][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″][vc_empty_space height=”6rem”][vc_empty_space height=”6rem” el_class=”hide-mobile”][vc_single_image image=”1192″ img_size=”60×60″ alignment=”center”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”6rem”][vc_empty_space height=”6rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]
\n
\n\t\n \t
\t\n \t
\"\"<\/div>\n \t
\n \t

Four Women Designers in Dialogue with Ceramic Heritage<\/h4>\n \n\t
\n\t\t\t\t\t