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Text by Logan Ward Photos by Oki Hiroyuki
NATURALLY STRONG
See more images at
architectmagazine.com
For the restaurant’s nontraditional support structure, Vo Trong Nghia Architects leveraged the mechanical properties of bamboo to create inverted conical columns, which were mocked up and load tested prior to the project’s construction.
BAMBOO MAY BE the ultimate sustainable
building material. As one of the world’s fastest-
growing plants, it can sprout up to 4 inches per
day depending on variety, soil, and climate.
Vo Trong Nghia Architects’ design of
the Indochine Café in Kon Tum, Vietnam,
proves that the fast-growing grass can look
sophisticated—even when it is left in its
natural state.
Built in 2013 as part of a hotel complex
on the Dak Bla River, the 6,000-square-foot
open-air restaurant is elegant in its simplicity:
15 inverted cones made of bamboo canes rise
20 feet to create a fan vault of sorts that supports
a butterfly roof, also made from bamboo.
The columns are arranged in a 3-by-5 grid
in the café’s 60-foot-by-100-foot plan. Each
one is 20 feet in diameter at the top and tapers
to 5 feet at the base, which is anchored into a
concrete foundation with steel plates and bolts.
Traditional Vietnamese fish baskets served
as the inspiration for the columns. Principal
designer Vo Trong Nghia, founding partner of his
eponymous firm in Ho Chi Minh City, Vietnam,
first worked with the material as a child, helping
his family make bamboo tableware.
The challenge in designing large
structures with bamboo, he says, is respecting
its mechanical qualities. Bamboo is dense and
hard, but it can bend into strong, curved shapes.
Pound for pound, it has three to four times
the tensile strength of steel, but its behavior
depends on whether it is used in whole, cut in
cross-sections, or laminated.
Part of the strength of each column comes
from the arched geometry of its approximately
400 bamboo canes bound by rope and three
steel tension rings inside each cone at 5, 10, and
15 feet above finished floor. An internal central
cane bundle and four to eight diagonal cross-
braces provide additional support for the roof.
Fasteners and conventional construction
methods would have ruined the round-cane
DETAIL
FOR THE OPEN-AIR INDOCHINE CAFÉ IN KON TUM, VIETNAM, VO TRONG NGHIA ARCHITECTS TRANSFORMED THOUSANDS OF BAMBOO CANES INTO AN ORGANIC FAN VAULT.
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texture highlighted in Nghia’s design. Steel-pin
joints, for instance, would generate localized
point loads that would split bamboo’s hollow
hardened cell walls and buckle its joints.
The 15 columns were thus prefabricated by
means of low-tech joinery—mostly synthetic
fiber and a few small nails. Finding structural
engineers was difficult, Nghia says. “We based
the design on traditional experience, but it
follows logical rules of structure. And we
always make a mock-up before construction,
placing weights on top to test how much the
bamboo bends.”
Likewise, it’s almost impossible to find
contractors experienced in traditional bamboo
construction techniques, even in Vietnam.
For example, to prevent insect infestation,
Nghia knew to soak the bamboo in mud and
smoke it dry. As his firm designs more bamboo
structures, he has had to hire and train his own
construction teams, which now work under a
subsidiary company, Wind and Water House.
In total, the café contains more than
10,000 bamboo canes, each about 5 years old
and costing roughly $1 each. Harvested from
Vietnam’s many forests, the bamboo bends into
strong, flowing shapes that Nghia loves.
Column Section
Bamboo arch
Surrounded by a man-made pond, the restaurant was built as part of a hotel complex along the Dak Bla River in Kon Tum.
Rope tie
Steel tension ringCentral bamboo bundle
Roof
• 5mm PVC panel
• ø35mm–55mm bamboo purlin
• 50mm thatch layer
• ø35mm–55mm bamboo purlin
• Bamboo rafter
Bamboo cross-bracing
Concrete foundation