Bamboo tube pickled melon - A delicious Tet dish of the Thai people in Quy Chau

Going to the Thai people in Quy Chau this season, the most easily seen images are rows of green mustard greens, leaf mustard, watercress, mustard greens... on the porch of stilt houses, on the land along rivers, streams or along the fields. Photo: Hoai Thu

When the weather turns sweet and cold, when the mustard plant is a bit dry and old, the sweet and bitter taste has accumulated enough in the stem, it is also when the Thai people harvest the mustard plant to make bamboo tube pickles. Photo: Thanh Phuc

After picking the cabbage, clean the roots and wash with spring water. Photo: Hoai Thu

Then, drain the water and dry it in the sun until the cabbage is slightly wilted. Photo: Thanh Phuc

The Thai recipe for pickling cabbage is very simple, just add coarse salt, mix well and put into bamboo tubes. Photo: Hoai Thu

Bamboo tubes used to pickle cabbage must be old and not wilted. Photo: Thanh Phuc

The melons are placed on a tray next to the wood stove. The heat from the coals will make the melons ripen faster and have a more distinctive flavor. Photo: Hoai Thu

Ms. Sam Thi Hai, a resident of Hoa Tien village, Chau Tien commune, said: “Bamboo tube pickled melon is a traditional dish of the Thai people in Quy Chau. Especially during the Lunar New Year. The longer the bamboo tube pickled melon is kept, the more delicious it is, without getting soggy or sour.” Photo: Thanh Phuc

In the past, bamboo tube melon was only used to serve family meals, convenient for taking to the fields, but now it has become a commodity sold in markets and imported to clean food stores in the lowlands. Photo: Thanh Phuc

Clip: Phuc - Thu

Source: https://baonghean.vn/dua-lam-ong-nua-mon-ngon-ngay-tet-cua-dong-bao-thai-quy-chau-post284422.html