It is just a familiar sticky rice dish, cleverly combined with wild bamboo shoots, but it has become a familiar breakfast dish for every person in Kon Tum.
The way to make bamboo shoot sticky rice is quite simple and not very complicated. After being dug up in the forest, the fresh bamboo shoots are peeled off, washed and cut into bite-sized pieces. After the preliminary processing stage to remove the pungent smell, the bamboo shoots are stir-fried with spices to become rich. The selected sticky rice is soaked in diluted salt water mixed with turmeric powder to color for about 8 hours, then steamed.
With its own unique characteristics in the charm of the color with a bit of bright yellow of wild bamboo shoots, placed on a bowl of turmeric-colored sticky rice, bamboo shoot sticky rice attracts passersby with its special aroma, making many people linger just to buy a package of sticky rice in time for work. This delicious dish accidentally becomes something to hold people back once passing through the Central Highlands mountain town.
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| Kon Tum bamboo shoot sticky rice |
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Kontum Foods