Palm Sugar in An Giang’s Bay Nui: A Taste of Sweet Tradition

Located along Vietnam’s southwestern border, the Bay Nui region of An Giang province is known not only for its legendary landscapes but also for the rich cultural heritage of the Khmer ethnic community. Among its most distinctive traditions is the production of thot not, or palm sugar.

The palm tree holds a central place in the daily life of local Khmer people, who regard it as a gift from heaven. From its flowers, they harvest sweet nectar and transform it into palm sugar—a product that provides a steady source of income while also serving as a beloved ingredient in kitchens across the country.

The palm sugar season typically runs from November to May, when the trees are in full bloom and yield the most nectar. During this time, skilled harvesters climb tall palm trees to collect the sap, using bamboo tubes or plastic containers attached to the flower stalks. The fresh nectar is then brought home and slowly cooked over several hours, with constant stirring, until it thickens into a rich, golden syrup or solid sugar.

This time-honored craft reflects both the ingenuity and resilience of the Khmer community, preserving a sweet tradition that continues to thrive today.

Palm sugar has a golden color, a mild aroma, and is suitable for making various cakes and preparing many dishes. Photo: VNA
To climb the tall palm trees, locals use long, multi-branched bamboo stalks tied tightly to the tree trunks to create makeshift ladders. Photo: VNA
To collect palm sap, harvesters must climb to the top of a palm tree, more than 15 meters high, then use a sharp knife to cut the tip of the flower to collect palm flower nectar. This must be done twice a day until the flower is dry of nectar. Photo: VNA
To collect palm sap, harvesters must climb to the top of a palm tree, more than 15 meters high, then use a sharp knife to cut the tip of the flower to collect palm flower nectar. This must be done twice a day until the flower is dry of nectar. Photo: VNA
Palm tree cultivation in Bay Nui region, An Giang province. Photo: VNA
Palm sugar has become a distinctive and traditional product of An Giang province. Photo: VNA
Palm sugar products from Palmania Joint Stock Company (Tri Ton commune, An Giang province) have achieved national 5-star OCOP certification. Photo: VNA
The traditional palm sugar making craft of the Khmer ethnic minority in An Giang province was recognized as a National Intangible Cultural Heritage in 2024. Photo: VNA
After filtering out impurities, the fresh palm sap is poured into a large pan and boiled continuously for 3 to 4 hours. During the palm sugar making process, the cook must stir constantly and skim off the foam and impurities until the water inside the sugar evaporates and the sugar thickens. Photo: VNA
Palm sap must be boiled immediately after harvesting to prevent fermentation. Photo: VNA
After the required cooking time, palm sugar maker continuously stirs and checks until the palm sugar becomes a thick, characteristic bright yellow color. Photo: VNA
  • By VNA/VNP

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