Bát Tràng feast

Without bamboo shoot and squid soup, a Bát Tràng feast tray cannot be called complete. Dried bamboo shoots from the northern mountains are boiled repeatedly and then finely sliced. Dried squid is grilled over charcoal until fragrant, torn into strands, and sautéed until it turns chestnut brown. The broth, cooked from chicken, must be very clear; according to village experience, the chicken should be boiled without letting the water come to a rolling boil so the broth stays sweet. The bowl served is light and clean, sweet with bamboo shoots and fragrant with squid.