Steamed cassava with coconut milk: A simple, rustic taste of the countryside.

Steamed cassava in coconut milk is not just a delicious treat, but also a dish associated with the childhood memories of many people.

Cassava tubers used for steaming are usually those that take three or six months to mature.

When people think of Tay Ninh cuisine , they often think of rice paper, shrimp salt, or Trang Bang rice noodle soup. However, in my memory, Tay Ninh also comes to mind through the simple yet profound flavor of steamed cassava with coconut milk – a rustic dish that perfectly embodies the genuine, rustic spirit of this southern border region.

Tay Ninh province has the second largest area of ​​cassava cultivation in the country. This tuber is not only a staple food that helped people overcome poverty, but it has also become an indispensable part of the local culinary culture, intertwined with the childhood memories of countless people.

Steamed cassava in coconut milk – the name sounds simple, but making a delicious dish of steamed cassava requires finesse and care from the cook. The cassava used for steaming is usually three or six months old, mature enough to be chewy and flavorful without being too fibrous.

After being peeled and cut into bite-sized pieces, the cassava tubers are soaked in cold water for several hours to remove toxins. Unlike the usual boiling method, the cassava is steamed – preserving its natural sweetness while maintaining its characteristic chewy texture and aroma.

The key to the dish's rich flavor is none other than the coconut milk. The milk must be extracted from fresh coconuts, cooked until thick, fragrant, and creamy.

When the cassava is perfectly cooked and still piping hot, a layer of coconut milk is poured over it, then skillfully sprinkled with crushed roasted peanuts, golden roasted sesame seeds, and a few thin strands of grated coconut. And there you have it, a simple yet flavorful dish: sweet, rich, fragrant, and encompassing the essence of the countryside in every bite.

My childhood unfolded in the fields, with endless stretches of green cassava plantations. My mother told me that in the late 1970s, there was an abundance of uncultivated land in the border region. The government encouraged people to move to new economic zones to live and work. So my father chose to settle in the remote border region of Tay Ninh. The newly reclaimed land still smelled faintly of decaying leaves, was rough with mud, and clung to the breath of the ancient forest.

Steamed cassava with coconut milk has a rustic, countryside flavor.

The cassava fields were planted by my father after countless days toiling in the harsh sun and wind, accompanied by the rhythmic chirping of geckos in the restless nights, and fueled by the unwavering belief that one day the land would turn green.

I still vividly remember those afternoons after school, rushing home only to be greeted by the rich, creamy aroma of coconut milk wafting from the small kitchen behind the house. My grandmother, with her hair as white as clouds, sat by the gently burning wood-fired stove, stirring the coconut milk in a pot, occasionally glancing at the pot of cassava steaming and softly reminding me, "If the cassava is overcooked, it won't taste good."

We—the neighborhood kids—would often gather on the porch, holding hot pieces of cassava in our hands, our mouths puffed out for fear of burning ourselves, yet still exclaiming, "Grandma's cooking is so delicious!"

Suddenly, I longed to return to my old little house, to hear the crackling sound of burning wood, to hold a plate of steaming cassava in my hands, and to see the simple kitchen with my grandmother's thin, gentle hands. Looking back now, I realize how simple the joys of those days were – no phones, no television, not many shops, just a pot of steamed cassava in coconut milk, and my childhood was complete.

Nowadays, cassava is widely grown in many places, so the ingredient is always readily available. This dish is easy to make, inexpensive, and suitable for many social classes, so it can be served from street vendors and small markets to restaurants – each place has its own version, but still retains the simple, authentic soul of a rural specialty.

Like many other traditional dishes, steamed cassava with coconut milk is not just a delicious treat, but also a cherished part of many people's childhoods. In the hustle and bustle of modern life, sometimes all we need to do is pause and enjoy a bite of fragrant, creamy steamed cassava with coconut milk to experience simple happiness.

Mai Thao

Source: https://baotayninh.vn/cu-mi-hap-nuoc-dua-vi-que-moc-mac-a191543.html