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.