As a product of the community enterprise HESE, which is picked by the Xo Dang and K’rong people in Dak Ring, Kon Tum province. In the deep forest, the young bamboo shoots after being harvested will be boiled and dried directly under the sunlight for several days, without interfering with any chemicals.
Due to the low foliage and dense characteristics of the Le tree, many types of bees and venomous ants often choose elm bushes to make nests; scorpions, snakes, centipedes, wormholes… or hidden in the thick layer of leaves beneath the canopy. Therefore, when breaking bamboo shoots, people have to crawl from one bush to another to find bamboo shoots, so it is easy to become “victims” of these animals.
When processing, in order for the dish to blend with the bamboo shoots in a harmonious and perfect manner, we should choose bamboo shoots without fibers, with short and even segments. Sticky mangosteen, easy to process, slightly sweet taste, has a characteristic aroma, not acrid, not too bitter…,
Ingredients: naturally dried bamboo shoots.
Besides being an indispensable dish on Vietnamese rice tray on Tet holiday, dried bamboo shoots are also favored by nutritionists because of their abundant and safe source of nutrients for health:
- Fiber supplements are suitable for those who are dieting and losing weight.
- Effective prevention of obesity
- The content of essential nutrients such as potassium, selenium is good for the heart.
- Helps eliminate accumulated bad cholesterol, circulate arteries, prevent cardiovascular diseases, atherosclerosis
- Prevent the possibility of cancer
- Improve immune system
- Protect the respiratory system
- Promotes the intestinal tract, supports the digestive tract
Usage: Soak in water for about 3-4 hours before cooking. Used to cook spring rolls, vermicelli broth, meat stock, fish stock, stir-fry.
Storage: Store in a cool, dry place, away from sunlight
Expiry date: 12 months