Cao Bang Black Grass Jelly - A Refreshing Flavor from the Land of Mountains and Rivers

Cao Bang black grass jelly is not only a rustic, humble treat but also a specialty gift that crystallizes the flavors of nature. Refreshing and soothing in hot weather, it carries a rustic yet refined essence rich with the spirit of the highland mountains and forests. As such, black grass jelly has become one of the exemplary OCOP products, fully preserving the distinctive aftertaste of this Land of Mountains and Rivers each summer.

Ingredients and preparation of Cao Bang black grass jelly

Cao Bang black grass jelly, a specialty gift rich with the natural flavors of the Land of Mountains and Rivers. Photo: Quoc Son

Black grass jelly plant and local flavors

Cao Bang black grass jelly is made from the black grass jelly plant (locally known as sương sáo). In Cao Bang, this plant is widely grown on mountain slopes across communes such as Canh Tan, Minh Khai, Dong Khe, Kim Dong, and several other scattered locations. Notably, during cultivation, farmers absolutely do not use chemical fertilizers or growth stimulants. After harvesting, the plants are sun-dried and carefully stored as a raw ingredient to make grass jelly year-round.

Thanks to the harmonious combination of unique soil and the fresh mountain climate, Cao Bang black grass jelly boasts a distinctive flavor: refreshing, with a gentle sweet aftertaste and a subtle herbal aroma, easily distinguished from black grass jelly from anywhere else.

Handmade grass jelly cooking process

The process of making grass jelly is not overly complicated, but it requires meticulous care and craftsmanship. To create a high-quality product, makers need experience and secret techniques to ensure the jelly achieves a glossy, smooth, and supple texture while remaining naturally soft and chewy. Dried Chinese mesona plants are thoroughly washed and simmered for several hours before being strained to extract the essence. Next, this strained liquid is mixed with sugar and tapioca starch in specific proportions based on family recipes, then simmered over low heat and stirred continuously until it thickens into a glossy black consistency. Finally, the jelly is poured into molds, packaged, and allowed to cool naturally.

Black grass jelly – a refreshing treat to beat the hot summer heat.

OCOP products and how to enjoy them

Black grass jelly is traditionally cooked by local residents and processing facilities without preservatives, preserving its delicious and authentic flavor. This has helped many producers achieve 3-star OCOP certification and expand their reach beyond the province, such as Thach Den Su Hao by Hoang Thi Kim Anh's household business in Minh Khai hamlet, Hoa An commune; Thach Den Thu Ngan by Phan Thi Ngan's household business in Hanh Phuc commune; Thach Den Le Thuy by Nong Le Thuy facility; and Thach Den Dinh Tuyen by Dinh Thi Kim Tuyen's household business in Thach An commune...

Ms. Tran Thi Tuyet Nhung from Hanoi shared: “Cao Bang black grass jelly is chewy, soft, mildly sweet, and very refreshing to eat. It can be enjoyed directly or paired with yogurt, soy milk, sugar syrup, or fruits, all of which are delicious and especially suitable for hot summer days. This is a rustic gift rich in mountain flavors, so every time I visit Cao Bang, I buy several dozen boxes as gifts for family and friends.”

Not just a simple refreshing treat, Cao Bang black grass jelly is also a crystallization of nature, carrying the distinct breath of the mountainous landscape. With its refreshing, mild sweetness and rustic flavor, black grass jelly leaves an unforgettable aftertaste, becoming a signature specialty that visitors to Cao Bang always want to enjoy and bring home as gifts.