VietnamDiners who miss the spring season will have to wait until the next season to enjoy this once-a-year specialty.
From the end of October to November, when the weather starts to get cold, it is also the time to bloom. On food forums, people started sharing pictures of this famous, once-a-year dish of Nam Dinh.
At first glance, many people are easily confused with lemongrass bulbs, because they have a similar shape, but are larger. The tubers have dark brown bark near the base and green at the top, the body is enlarged. When you peel off the outer shell, you will see that the inside is a white, chubby intestine. This is the ingredient that chefs use to make one of the dishes that bring fame to Southern cuisine.
Nuong is usually thinly sliced, then stir-fried with eggs, beef or stir-fried without, with dill, herbs, green onions or Chinese coriander for added flavor. Nuong has a fragrant, sweet and soft taste. In addition to stir-frying, diners can enjoy boiled broth dipped in salt and pepper, to enjoy the sweetness and crunchiness of this specialty. When young, it is white inside, and when it is old, it will have more black dots. However, whether it is old or young, the dish still retains its flavor.
Visitors to Nam Dinh in November often buy nuggets as gifts. At local markets, people often sell bamboo shoots in bundles of 10 bulbs for 10,000-15,000 VND. With the first type, the price may be slightly higher, from 20,000 to 25,000 VND. In Hanoi, you can buy it in bundles or by weight, with the price of 30,000-50,000 VND, due to the addition of shipping costs.
In addition, visitors to Nam Dinh in any season can buy other specialties as gifts such as Ba Thi gai cake on Tran Hung Dao street, Si Chau candy on Hang Sat street, longan cake, spring rolls, cakes little pound…