{"id":7547,"date":"2021-03-05T23:25:27","date_gmt":"2021-03-05T16:25:27","guid":{"rendered":"https:\/\/bomotnangkrongpa.com\/?p=7547"},"modified":"2021-03-10T21:53:33","modified_gmt":"2021-03-10T14:53:33","slug":"bo-mot-nang-a-highlands-specialty","status":"publish","type":"post","link":"https:\/\/bomotnangkrongpa.com\/bo-mot-nang-a-highlands-specialty\/","title":{"rendered":"B\u00f2 m\u1ed9t n\u1eafng – A Highlands\u2019 specialty"},"content":{"rendered":"

In Vietnamese cuisine, there are many creative ways of preserving food, including fermenting, using salt and smoking. But there is one method which is not only helpful in preservation but can create a natural flavour for the food, and that is drying it under the sun.<\/strong><\/p>\n

Specialties preserved by this method are familiar, but to create an excellent and unique specialty, is another story. This week\u2019s story is about\u00a0b\u00f2 m\u1ed9t n\u1eafng<\/em>\u00a0(beef dried in the sun) \u2013 a signature specialty from the T\u00e2y Nguy\u00ean (Central Highlands).<\/p>\n

Last month, we went on a volunteer trip to the Highlands. Our destination was Kr\u00f4ng Pa \u2013 known as the \u2018fire pan\u2019 of Gia Lai Province due to its extraordinary heat.<\/p>\n

One of the poorest districts of Gia Lai, and with temperatures of up to 41 degrees, drought is a very serious issue. There isn\u2019t enough water for living, basic farming and especially feeding cattle \u2013 the main activity of residents.<\/p>\n

Stopping in \u0110\u1ea5t B\u1eb1ng Commune \u2013 which has suffered most from the drought, we helped authorities build a clean water tank and hold classes to teach people about saving and using water.<\/p>\n

To express their gratitude, residents invited us to stay for lunch in a traditional communal house, to try traditional specialties and talk with the locals.<\/p>\n

\"B\u00f2
Dig in: B\u00f2 m\u1ed9t n\u1eafng with yellow salted ants is much more enjoyable.<\/figcaption><\/figure>\n

Surrounding us were diverse kinds of delicious specialties such as B\u1ea3n \u0110\u00f4n grilled chicken, venison, grilled wild boar and Gia Lai dried <\/span>ph\u1edf<\/em>. But one dish that impressed me was the\u00a0<\/span>b\u00f2 m\u1ed9t n\u1eafng<\/em>.<\/span><\/p>\n

Although it was just beef, I had never tried that kind of beef before. It was grilled on the outside, but the inside was still pink.<\/p>\n

It was perfect to accompany a drink as the beef\u2019s flavour is a delicate combination of the dried spice on the outside and the soft, greasy fragrant layers underneath.<\/p>\n

\u201cWow! It has a very unique and natural taste. I\u2019m very impressed as I used to think that there can\u2019t be any new way to cook beef. But it turns out creativity is like a moving bicycle wheel \u2013 to always move forward, we have to cycle and brainstorm new ideas, and the idea of making this kind of beef is brilliant,\u201d said Nguy\u1ec5n M\u1ef9 Linh, another member of the volunteer group.<\/p>\n

Tam told us an inspirational story not only about the origin of this food, but also about the way locals overcome the harsh weather.<\/p>\n

\u201cThe reason we call it\u00a0\u2018m\u1ed9t n\u1eafng\u2019<\/em> is because it is already \u2018roasted\u2019 once before the second roasting. We take advantage of the heat and our cattle in Gia Lai to expand the scale of producing this specialty. After the early cooking process, we dry the beef under the strong sunlight. With the typical heat of Kr\u00f4ng Pa, it takes 30 minutes for the beef to completely dry out. This stage eliminates bacteria and gives the beef a really natural aroma,\u201d said Tam.<\/p><\/blockquote>\n

\u201cWe used to get depressed when thinking of how much damage this terrible sunlight had done to us. We watched our Ba River evaporate from a majestic current to a small stream. But instead of sitting there and waiting for a miracle, we stood up for ourselves and turned the disadvantage into an advantage,\u201d he added.<\/p>\n

\"In
In the heat: Drying meat under the sun makes it more delicious.<\/figcaption><\/figure>\n

What surprised us more was the spice used with the beef. It was brown, a little bit sour, spicy and salty. But above all, it tasted very delicious, natural and paired well with the half-dried beef.<\/p>\n

Tam\u2019s answer stunned us once again. The spice isn\u2019t made from sea water like other kinds of salt. It comes from an unwanted creature \u2013 ants.<\/p>\n

They are yellow ants, one of the specialties of the region. They live in trees in the forest or fruit trees of Kr\u00f4ng Pa<\/a> and contain a lot of nutrients.<\/p>\n

After lunch, with some pieces of\u00a0b\u00f2 m\u1ed9t n\u1eafng<\/em>\u00a0and yellow ants to take home, H\u00f2a\u00a0showed us the process as his store.<\/p>\n

\u201cIn order to maintain the signature flavour of this \u201cfire pan\u201d area, the flesh has to be taken from the thighs of the bulls, cut into small pieces of one centimetre, then marinated with mixed spices of salt, chili powder, garlic, lemongrass and sesame. The beef has to be perfectly marinated. If it\u2019s too salty, it will lose its original flavour; but if it\u2019s too bland, it will rot,\u201d said Tr\u1ea7n Th\u1ecb Thi\u00ean, one of the most experienced cooks.<\/p>\n

\u201cAbout the yellow ants, you wouldn\u2019t imagine how hard it is to catch them. To prevent ourselves from getting stung we have to dress from head to toe. We carefully chop the ant\u2019s nest and put it into the prepared net. After that, it is roasted to get rid of the leaves, dust and other impurities,\u201d Thi\u00ean added<\/p><\/blockquote>\n

In Kr\u00f4ng Pa, locals have other ways of making the yellow salted ants, such as adding cinnamon leaves.<\/p>\n

With prices ranging from VN\u0110650,000 to VN\u0110700,000 per kilo of b\u00f2 m\u1ed9t n\u1eafng<\/em><\/a> and VN\u011040,000 for one box of yellow salted ants, it is really worth a try.<\/p>\n

B\u00f2 m\u1ed9t n\u1eafng Kr\u00f4ng Pa lo\u1ea1i 0.5Kg<\/a><\/p><\/blockquote>\n