{"id":7664,"date":"2021-03-10T22:47:41","date_gmt":"2021-03-10T15:47:41","guid":{"rendered":"https:\/\/bomotnangkrongpa.com\/?p=7664"},"modified":"2021-03-10T22:47:41","modified_gmt":"2021-03-10T15:47:41","slug":"dishing-out-buffalo-meat-hung-up-in-kitchen","status":"publish","type":"post","link":"https:\/\/bomotnangkrongpa.com\/dishing-out-buffalo-meat-hung-up-in-kitchen\/","title":{"rendered":"Dishing out “buffalo meat hung up in kitchen”"},"content":{"rendered":"
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The northwestern region of Vi\u1ec7t Nam is\u00a0a magical combination of alpine landscapes, ethnic culture, and bracing mountain air.<\/strong><\/p>\n

This region draws travelers not only to its scenery and colorful hill-tribe residents but also to its dishes, the most popular of which is “buffalo meat hung up in the kitchen” (otherwise known as smoked buffalo meat). In Vietnamese<\/a>, it is called th\u1ecbt tr\u00e2u g\u00e1c b\u1ebfp<\/em>. The closest Western equivalent would be beef jerky.<\/p>\n

Visitors to the provinces of S\u01a1n La, Lai Ch\u00e2u, Y\u00ean B\u00e1i, and L\u00e0o Cai must try the dish to round out the unique experience of this land.<\/p>\n

Smoked buffalo meat\u00a0is a specialty of the Black Thai ethnic group.\u00a0L\u00f2 V\u0103n Th\u1ecfa, a resident of Mai S\u01a1n District in S\u01a1n La, explains that centuries ago, his ancestors created this dish\u00a0for rainy days and other times when they were forced to stay indoors.<\/p>\n

\u201cA long time ago, my ancestors believed that if marinated and then dried, buffalo meat, beef or pork will be kept longer. If they wanted to bring meat to the forest for a few days, they were not afraid that the meat would spoil,\u201d he said.<\/p><\/blockquote>\n

\"buffalo
Smokey: Many prefer to eat “buffalo meat hung up in the kitchen” with spicy lemon pepper salt, sipping cups of aromatic corn wine. \u2014 Photo dac-san-tay-bac.com<\/figcaption><\/figure>\n

Smoked buffalo meat<\/strong><\/a> is a time-consuming creation, requiring patience. It begins with taking a piece of buffalo shoulder, rib-eye, or back meat and cutting it into smaller pieces.<\/p>\n

It is then seasoned with salt, chili powder, ginger, and special aromatic forest seeds named\u00a0m\u1eafc kh\u00e9n<\/a>\u00a0<\/em>that grow in the northwestern mountains of Vi\u1ec7t Nam. After being marinated for about two hours, the meat slices are skewered on sticks, which are then hung upstairs in the kitchen. Hence the name.<\/p>\n

The buffalo meat is dried slowly by the smoke from the kitchen, which turns it into a deep brown color but keeps the insides looking red and fresh. About eight months or one year later, the meat skewers are taken down and the dish is ready to eat.<\/p>\n

\u201cWe usually make this dish to treat our guests or to use for special occasions, such as the New Year Festival or a wedding,\u201d Th\u1ecfa said.<\/p><\/blockquote>\n

Different dishes can be made from this dried buffalo meat<\/a>. Many prefer to eat it with spicy lemon pepper salt, sipping cups of aromatic corn wine to wash down the delicacy.\u00a0The salty, sweet, spicy tastes combining with the smell of the smoke are unique.<\/p>\n

\"Creative
Creative chef: L\u00f2 V\u0103n Th\u1ecfa explains the local culture around the kitchen in his stilt house, under hanging skewers of smoked buffalo meat. \u2014 VNS Photo B\u1ea1ch Li\u00ean<\/figcaption><\/figure>\n<\/div>\n
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Forest plants<\/strong><\/h2>\n

Another specialty of the northwest is a salad made from a forest plant called Vietnamese Rau d\u1edbn.\u00a0<\/em>Th\u00e1i people call it\u00a0p\u1eafc c\u00fat<\/em>.<\/p>\n

D\u1edbn<\/em>, which belongs to the fern family, often grows by streams or large rocks.\u00a0Its leaves curl into a shape reminiscent of an elephant trunk.<\/p>\n

The plant is considered a herbal remedy helpful in curing cough, cold, or constipation.<\/p>\n

The best time to pick and eat this plant is between the flood season (late summer) and late spring.<\/p>\n

To make a salad, local people steam its young stalks in a wooden steamer for about 20 minutes. Once cooked, they are placed in a large bowl and seasoned with different spices including lemon, chili, ginger, and salt. They are then mixed with crushed peanuts.<\/p>\n

The dish, though simple, has been a local source of pride for generations. \u2014\u00a0VNS<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The northwestern region of Vi\u1ec7t Nam is\u00a0a magical combination of alpine landscapes, ethnic culture, and bracing mountain air. This region draws travelers not only to its scenery and colorful hill-tribe residents but also to its dishes, the most popular of which is “buffalo meat hung up in the kitchen” (otherwise known as smoked buffalo meat)…. [xem th\u00eam]\n","protected":false},"author":1,"featured_media":7665,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[565,562,552,180,564,563,561],"_links":{"self":[{"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/posts\/7664"}],"collection":[{"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/comments?post=7664"}],"version-history":[{"count":0,"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/posts\/7664\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/media\/7665"}],"wp:attachment":[{"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/media?parent=7664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/categories?post=7664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bomotnangkrongpa.com\/wp-json\/wp\/v2\/tags?post=7664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}