Known as the “land of palmyra palm trees” in the heart of Vietnam’s Mekong Delta, the Seven Mountains region of An Giang boasts over 35,000 sugar palm trees. These majestic trees are deeply embedded in the daily lives and cultural identity of the local people.
A Glimpse of the Sugar Palm Landscape in An Giang
Wandering through the peaceful countryside of An Giang, especially in the border districts of Tri Tôn and Tịnh Biên, travelers are greeted by towering rows of palmyra palm trees swaying in the breeze. Locals affectionately call the region Thất Sơn (“Seven Mountains”)—a spiritual area comprised of seven non-continuous hills stretching across Tịnh Biên and Tri Tôn. Thanks to its unique soil conditions, this area is perfectly suited for growing sugar palms.
One of the must-see sights is the twin sugar palm tree rising above lush green rice fields in Văn Giáo commune. Elsewhere, long palm-lined paths in An Nông commune and the iconic grove behind “Sà–Đách–Tót” pagoda have become favorite photography spots for nature lovers and professionals alike.
A Tree Rooted in Culture and Daily Life
The Borassus flabellifer, commonly known as the palmyra palm, is a long-living tree vital to local livelihoods. Its leaves are used for roofing and crafting items like hats and baskets, while its sturdy trunk can be used as firewood or even building material.
The fruit, when unripe, is green and later turns a deep, glossy purple. Inside, the translucent flesh is soft, aromatic, and mildly sweet—best enjoyed with a touch of palm juice and crushed ice for a refreshing snack on a hot day.
The Sweet Craft of Tapping Sugar Palm Sap
Unlike coconuts, sugar palm juice isn’t taken from the fruit but from the flower stalks. Farmers climb up the tall trees, tie small bamboo tubes to the flowering clusters, and cut a portion of the stalk so sap can slowly drip into the containers overnight. The next morning, they climb up again to retrieve the collected sap.
From Sap to Sugar
The collected sap is boiled down using traditional methods over a clay stove in iron cauldrons. It takes about 10 liters of sap to yield 1 kg of thick, golden sugar. Constant stirring is required to ensure the mixture doesn’t burn. The final product, palm sugar, is used to make local delicacies such as bánh bò thốt nốt (palm sugar sponge cake) or mixed into sweet soups and desserts.
This centuries-old tradition is still actively maintained and plays a vital role in shaping the distinct culinary and cultural identity of the Seven Mountains region.
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