Traditional Vietnamese Dried Bamboo Shoot Soup (Canh Măng Khô)

Dried bamboo shoot soup is a beloved traditional dish that has long held a special place in Northern Vietnamese cuisine. Often served during family gatherings, festivals, and especially Lunar New Year meals, this hearty soup represents warmth, patience, and home-style comfort. The harmonious combination of crunchy dried bamboo shoots and rich, tender pork trotters creates a deeply savory flavor that is both satisfying and nostalgic for many Vietnamese families.

What makes this dish special is the careful preparation process. From soaking and boiling the bamboo shoots to slow-simmering the broth, each step contributes to a clear, fragrant soup with layers of natural sweetness.

Ingredients

• Dried bamboo shoots: 500g
  (You may choose leaf bamboo shoots, pig-ear bamboo shoots, or your preferred type)

• Pork trotters: 1 piece (about 1kg)

• Pork bones: 300g (to enhance the sweetness of the broth)

• Seasonings: Salt, fish sauce, scallions

• Optional ingredients: Shallots, ground pepper

Step-by-Step Instructions

Step 1: Preparing the Dried Bamboo Shoots

First, rinse the dried bamboo shoots thoroughly under running water to remove surface dust. Soak them overnight—or ideally for 2–3 nights—until fully rehydrated. Change the soaking water daily. On the first day, using rinsed rice water helps whiten the bamboo shoots and remove impurities; afterward, continue soaking with clean water.

Step 2: Boiling the Bamboo Shoots

To eliminate any smoky odor and ensure the bamboo shoots become tender, boil them multiple times after soaking. Place the shoots in a pot of water, bring to a boil, and simmer for at least one hour each time. Repeat this process 3–4 times, replacing the water each time, until the shoots are soft and the boiling water becomes clear.

Step 3: Enhancing the Crunch

Once the bamboo shoots are fully cooked, remove them from the pot and immediately soak them in cold water. This step helps maintain a pleasant crunch. Afterward, tear the shoots into strips or slice them into bite-sized pieces according to your preference.

Step 4: Stir-Frying the Bamboo Shoots

Heat a little oil in a pan and sauté chopped shallots until fragrant (if using). Add the bamboo shoots, season lightly with salt and fish sauce, and stir-fry gently over low heat. This step allows the bamboo shoots to absorb seasoning, making them more flavorful when added to the soup.

Step 5: Preparing the Pork Trotters and Bones

Clean the pork trotters and bones thoroughly with salt. Blanch them briefly in boiling water to remove impurities, then rinse again under clean water. This helps keep the broth clear and clean-tasting.

Step 6: Simmering the Broth

Place the pork trotters and bones into a large pot, add cold water to fully cover them, and simmer for about 30 minutes. Skim off any foam that rises to the surface to maintain a clear, naturally sweet broth.

Step 7: Cooking the Soup

Add the stir-fried bamboo shoots to the simmering broth. Continue cooking over low heat for 1–2 hours, depending on your stove, until the pork trotters are tender and the bamboo shoots are soft yet pleasantly crunchy. Slow cooking is key to developing depth of flavor.

Step 8: Final Touches and Serving

Taste the soup and adjust the seasoning with salt or fish sauce as needed. Add chopped scallions, sprinkle with a little ground pepper if desired, then turn off the heat. Serve the soup hot alongside steamed white rice as part of a comforting family meal.