Learn to Wrap Oc Cakes with the Ca Dong People of Quang Nam

(TITC) – When the first rains fall across the Trà My highlands, the forest awakens. From the damp earth, tender shoots push through the soil, their ivory tips wrapped in layers of fresh green skin. For the Ca Dong and Xơ Đăng people who call these mountains home, this is the start of bamboo shoot season  –  a time not only of harvest but of joy, connection, and flavors that carry the soul of the uplands.

From August to December, the hills and valleys of Trà My  –  stretching across Trà Giáp, Trà Tân, and Trà Vân  –  echo with the sounds of footsteps and laughter. Families venture deep into the forest at dawn, carrying woven baskets and sharp knives. Harvesting bamboo shoots is not just labor; it is a tradition passed down for generations.

The best shoots are the youngest ones, still nestled close to the soil. Gatherers seek those that have been growing for only 10 to 12 days, their tips no more than a hand’s length above the ground. At this stage, the shoots are plump, firm, and ivory white, promising sweetness without bitterness. Even when dried or cooked, they retain the crunchiness that makes them so beloved.

After a morning in the forest, villagers boil the shoots on wood-fired stoves to keep them fresh, then carry them to crossroads, commune centers, and small markets. For passersby, buying a bundle of bamboo shoots is more than a transaction  –  it is a way of bringing home the taste of the mountains, wrapped in simplicity and authenticity.

In Trà My kitchens, bamboo shoots are transformed into dishes both humble and festive. Stir-fried with pork, simmered with duck, stewed in sour broth, or pickled with chili, the shoots reveal their versatility. Perhaps the most rustic pleasure is enjoying them boiled, dipped in salt and fresh chili  –  a sharp, fiery contrast to their mild sweetness.

Meals made with bamboo shoots carry more than nutrition. They are stories of the forest told in flavor, connecting families to the land and to each other. Around the hearth, elders recount tales of past harvests, children nibble on crunchy slices, and the forest’s gift becomes a thread weaving generations together.

For centuries, the Ca Dong and Xơ Đăng have found ways to keep the goodness of bamboo shoots long after the season ends. They dry them under the sun, pickle them in bamboo tubes, or store them in jars to savor during the winter months. These preservation methods are not only practical but also deeply cultural, reflecting the resourcefulness of upland life.

Today, these traditions are evolving. Families and small businesses are combining ancestral know-how with modern techniques to create products that meet wider market demands. Trà Ka dried bamboo shoots, for example, are boiled, dried at high temperatures, and vacuum-packed to preserve their flavor without the need for preservatives. Recognized as a 3-star OCOP (One Commune, One Product) specialty, they are proof that a simple forest gift can become a high-quality product while still retaining its rustic character.

Trà My has long been celebrated for its cinnamon, forest honey, and upland rice wine  –  products that carry the essence of the land. In recent years, bamboo shoots have joined this collection of specialties through the OCOP program, which aims to improve quality, build local brands, and bring highland products to broader markets. Alongside dried shoots, there are now creative variations such as bamboo shoot kimchi and bamboo shoot-based delicacies, reflecting both tradition and innovation.

For visitors, tasting Trà My bamboo shoots is more than trying a dish; it is an encounter with the land and its people. Each bite carries the freshness of forest rain, the warmth of upland kitchens, and the resilience of communities who have lived in harmony with nature for centuries.

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