Explore Hanoi: Bat Trang's dried squid bamboo shoot soup is a royal treat.

To enjoy a cup of dried squid bamboo shoot soup at Hanoi's 500-year-old Bat Trang Village, guests must make a reservation for VND400,000 (US$17) per person.

The origin of Bat Trang's dried squid bamboo shoot soup

Bat Trang Village, located barely 15 kilometers from Hanoi's downtown, is well-known for its ceramic workmanship and is a popular tourist attraction. Traditional serving dishes are still utilized among the village's tall mansions and luxurious restaurants.

Previously, wealthier households in the area held a set of six bowls and eight plates, which represented affluence. Ordinary people made four bowls and four plates to represent the four seasons and cardinal directions.

The foods shown on these trays may vary depending on the season and specific household circumstances. The dried squid bamboo shoot soup, on the other hand, is a rural speciality that cannot be matched in any dish.

This meal has a regal reputation as a gastronomic delicacy presented for monarchs throughout its historical voyage, owing to its unique combination of tastes blending components from the sea and the forest.

Photo by VnExpress/Ban Mai

Creating a cup of dried squid bamboo shoot soup necessitates gathering components from several places. The bamboo shoots are dry, golden, and sturdy, and come from Tuyen Quang Province, 150 kilometers north of the settlement. The dried squid, which was caught in Thanh Hoa Province, 170 kilometers south of the hamlet, has a hard and sweet texture. Although the locals are eager to share their culinary methods, the elaborate and time-consuming nature of the preparation has discouraged many from attempting to recreate the dish.

Pham Thi Hoa's family has resided in Bat Trang for centuries and owns a restaurant that serves traditional Vietnamese food. Hoa spends her weekends making meals for people from both northern and southern Vietnam, as well as foreign tourists.

Customers are initially taken aback by the estimated price of VND350,000 to VDN400,000 per dinner, questioning why such a rural experience comes at such a high cost. However, when they seat at the table and feast their eyes on the plentiful selection of food, the reason for the high price becomes clear. A variety of delicacies are served on the table, including dried squid bamboo shoot soup, pigeon spring rolls, shrimp rolls wrapped in betel leaves, stir-fried squid with kohlrabi, salad, chicken, sour fish soup, sticky rice, green beans dessert, and plain white rice. The kind proprietor ensures that clients are constantly provided with soup refills.

How to cook Bat Trang's dried squid bamboo shoot soup

The star of the meal, though, remains the dried squid bamboo stalk soup. Customers frequently have to pre-order this meal due to its cooking method. The components are soaked, boiled, then stir-fried for many hours by the owner.

Bamboo shoots are immersed for about an hour before being cleaned and dried, with the oldest sections removed. They are then bathed in cold water, dried again, and finely sliced. After that, the bamboo shoots are cooked three to four times before being cleaned and dried again, and then marinated in fish sauce, sugar, and spices.

The intestines of the dried squid are removed, leaving just the meaty sections, which are washed with ginger wine to remove any fishy aromas. The squid is then roasted over charcoal until soft before being shredded into thin pieces that resemble bamboo stalks. It's also been seasoned with fish sauce, sugar, and spices.

Tenderloin pork is cooked, shredded, then stir-fried till golden brown. The broth, made from boiling pork bones and dried shrimp from Nghe An, provides a clear and savory foundation.

As dinnertime comes, the chef begins to stir-fry bamboo shoots, dried squid, and tenderloin with a splash of stock and a dash of fat over low heat. Finally, all of the ingredients are put in a saucepan of stock and simmered for 45 minutes.

When the soup is still steaming, it tastes best. The textures of the bamboo shoots and squid provide crisp, while the sweetness comes from the bamboo shoots and flesh. Some restaurants also serve sliced pork roll on top as an added garnish.

Before moving on to other delicacies, many diners start with the dried squid bamboo shoot soup. All of the meals are equally pleasant and do not overpower the palette. A dish of rice with soup is recommended to round off the meal.

Although the soup may be purchased in a variety of locations for around VND150,000 ($6.40) for four servings, many people prefer to visit the village in person. They like the opportunity to eat after seeing the hamlet and purchasing ceramic gifts.
 

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