The lingering taste of buffalo meat from the mountainous region.

In the highland villages of Tuyen Quang, buffalo meat has become an indispensable part of meals and community cultural life. Buffaloes are closely associated with the fields and farms, and are also a valuable source of food, rich in protein and with sweet, tender meat, which is processed into many delicious dishes, creating the unique culinary identity of the highlands.

Tien Thanh's specialty dried buffalo meat.

Most famously, there's smoked buffalo meat – a dish that has become a trademark of the mountainous region. Pieces of meat are sliced ​​along the grain, marinated with characteristic spices such as mắc khén (a type of wild pepper), hạt dổi (a type of wild nutmeg), lemongrass, ginger, and chili, then hung above the kitchen hearth to smoke. The wood fire from the forest warms the house while drying each piece of meat, creating a chewy, sweet, fragrant, and slightly spicy flavor. When eaten, tear it into small strips, dip it in chẩm chéo (a dipping sauce), chili-ginger fish sauce, or simply enjoy it with a glass of corn wine, and you'll fully experience the spirit of the mountains and forests.

From buffalo meat, the local people have also created rustic yet flavorful dishes. Grilled buffalo meat with mắc khén spice has an alluring aroma, with a slightly charred outer layer and a tender, sweet interior, infused with a spicy kick. Buffalo hide, after being roasted over a fire and scraped clean, is processed into buffalo hide salad or cooked in soup with sour bamboo shoots, offering a unique crunchy texture. Highlanders also have a dish of buffalo meat stir-fried with wild vegetables, betel leaves, and garlic leaves, preserving the natural sweetness and combining it with the spicy aroma of the mountains – simple yet unforgettable.

On important occasions, buffalo meat is prepared more elaborately. Buffalo meat stewed with medicinal herbs or forest leaves has a sweet, rich flavor, infused with herbal aromas, and is both delicious and nutritious, especially suitable for the cool climate of the highlands. In some places, the custom of making buffalo blood soup, grilled or steamed buffalo offal is still maintained, considered a precious dish to offer to close friends.

Dried buffalo meat.

It can be said that, from simple to elaborate preparation methods, buffalo meat from the highlands reflects a unique cultural aspect: it showcases culinary skill while being closely intertwined with the daily life, work, and customs of the people. Today, with the development of community tourism, many tourists seek out the highlands to enjoy this buffalo meat specialty. They are not only captivated by the rich, sweet, and spicy flavor of the dish, but also by the culinary atmosphere – where the crackling fire, the sounds of flutes and singing blend with the aroma of grilled meat and corn wine. All of this creates an unforgettable cultural experience.

Therefore, buffalo meat from the highlands is not just a dish, but also the flavor of the mountains and forests, of the culture, and of human connection. It captivates travelers, creates a culinary brand for the mountainous region, and contributes to honoring the value of ethnic identity in contemporary life.

Hoang Anh

Source: https://baotuyenquang.com.vn/van-hoa/am-thuc/202509/du-vi-thit-trau-mien-son-cuoc-606487a/