Experience the sophisticated flavors of Northern Vietnam with Canh Măng Mực, a rare, traditional Vietnamese squid-and-bamboo soup. Deeply rooted in the culinary heritage of the ancient Bát Tràng ceramic village near Hanoi, this dish is far more than a simple meal—it is a centerpiece of the Vietnamese Tet (Lunar New Year) feast.
Combining the earthy crunch of sun-dried bamboo shoots with the savory depth of shredded dried squid, this authentic Vietnamese soup recipe offers a unique “forest meets sea” profile that has delighted travelers and locals for generations. Whether you are exploring Hanoi’s traditional food specialties or looking to recreate an artisan delicacy at home, this guide will show you how to master the delicate balance of textures that makes Bát Tràng’s cuisine world-renowned.
Preparing the bamboo
To prepare the bamboo, premium dried bamboo shoots are typically used, often originating from the mountainous regions of Northwest Vietnam, and are readily available in local markets. The dried bamboo is soaked for two hours, sliced into thin strips, and then further torn into threads before being dried completely on a tray. The bamboo threads are then boiled in water, and after seven times of boiling and changing the water, they are ready for cooking.
Preparing squid
For the squid, large ones are recommended, such as big-fin reef squid or broad squid (Sepioteuthis lessoniana). The squid bought from the local market is typically dried squid, which is washed with warm water, alcohol, and ginger before being grilled until it smells good. The grilled squid is then flattened with a wooden pestle or hammer, torn into threads, and fried with lard until it becomes slightly tough again.
Cooking squid bamboo soup
To prepare the soup, peeled shrimp, pork sternum, premium handmade fish sauce, and cooking water are necessary. The pork sternum is cooked for six hours on low heat, then removed, and peeled shrimp are added to the pot for an additional two hours of slow cooking. After the water has been reduced by half, the soup is ready.
To fry the bamboo and squid, the ready bamboo threads are placed in a pan with lard and an equal volume of soup, then cooked on low heat until the water has dried out.
The fried squid (in an equal volume to the bamboo) is added and stirred together. The mixture is flavored with handmade premium fish sauce, a bit of salt, and some sugar to enhance the flavor.
Instant soup from natural ingredients
Finally, the soup is placed into small boxes (180-200 grams per box) and frozen for regular use. To serve, boil 500-700 ml of water, add 180-200 grams of bamboo squid, stir, and cook until boiling again. Serve the soup with coriander and green onion for added flavor.
Lessons learned from squid bamboo soup
- Squid bamboo soup is a specialty of Bat Trang village near Hanoi.
- Dried squid and dried bamboo together result in a delicious taste.
- Both main ingredients have to be prepared separately and combined in a stock soup.
- This soup is often used as an instant soup for later use.
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