{"id":14936,"date":"2022-04-08T13:39:42","date_gmt":"2022-04-08T06:39:42","guid":{"rendered":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/mang-chua-rung-dak-nong\/"},"modified":"2022-04-09T00:41:04","modified_gmt":"2022-04-08T17:41:04","slug":"mang-chua-rung-dak-nong","status":"publish","type":"famous-specialty","link":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/mang-chua-rung-dak-nong\/","title":{"rendered":"Mangosteen Forest \u2013 Dak Nong"},"content":{"rendered":"

Another very famous dish in Dak Nong is sour bamboo shoots, a rustic and rustic dish of ethnic minorities. <\/font>Although it is not a luxury dish, sour bamboo shoots are as rustic as the nature of the Central Highlands ethnic group and leave each visitor a feeling of deliciousness and strangeness because of its idyllic and natural nature. <\/font>Fresh bamboo shoots are pounded and incubated in crock pots for about 2 weeks until they are sour enough, then they are processed with catfish and chicken. <\/font>A bowl of sour bamboo shoots is a special gift of Dak Nong for tourists to buy for relatives and family.<\/font><\/font><\/p>\n

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In order to get the specialty sour bamboo shoots in the Central Highlands, people have to wade into the forest, huddling in bamboo bushes full of thorns so that they can get young shoots to make sour bamboo shoots. <\/font>Bamboo shoots used to make sour bamboo shoots must be apricots, bamboo shoots, and bamboo shoots. <\/font>After being cleaned, bamboo shoots are sliced \u200b\u200bthin and soaked in diluted water with little salt for 2-3 days for fermentation. <\/font>Finally, add chili and incubate in a crock pot for about 2 weeks, the sour yeast is ripe and can be enjoyed.<\/font><\/font><\/p>\n

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