Incense offerings to the Seven Mountains

The "chuc" tree is a specialty of the Bay Nui region, concentrated mainly in Tri Ton district and Tinh Bien town. Not only is it commonly used in the dishes of the Khmer ethnic minority, but its leaves and fruit are now being harvested more extensively, bringing economic value to the local people.

The kaffir lime, called Kôt-Sốt in Khmer and sometimes called Thai lime, belongs to the same family as the lime tree, with a tall, thorny trunk. Its unique features include a rough outer skin, leaves that are constricted like the number 8, and a stronger aroma than regular limes. The kaffir lime has a refreshing, slightly tangy sour taste, and its juice is used as a seasoning or in cooking, making it very delicious and appealing. Because of these characteristics, dishes typical of the Bay Nui region, whether using kaffir lime leaves or fruit, are always popular with diners.

Previously, the kaffir lime tree grew naturally in the forest, with a small number cultivated in the villages of the Khmer ethnic minority for consumption and medicinal purposes. The tree bears fruit year-round, with the peak season being the rainy season, when large quantities are harvested and sold. The allure of tourism has led many people to discover kaffir lime fruit and increasingly seek to buy it. As a result, in addition to the two mountainous localities, neighboring districts have also developed kaffir lime cultivation models, mainly selling seedlings and leaves. Those who want to use the fruit must definitely go to the mountainous region, because kaffir lime grown there has a distinctly richer flavor compared to that grown elsewhere.

In front of Mr. Chau Si Tha's house (Tri Ton town), there are two 10-year-old kaffir lime trees, enough to share with the whole neighborhood. Mr. Tha said that depending on the soil, some trees bear fruit after 5 years, while others take longer. Kaffir lime trees are drought-tolerant, mostly growing in mountainous areas, developing vigorously, and sometimes requiring little care. Nowadays, to shorten the time, many people who like this type of tree can buy grafted seedlings, which will bear fruit faster. In areas where the Khmer ethnic minority lives, along the roadside there are often small baskets selling kaffir lime fruit, wild vegetables, bamboo shoots, etc., all fresh, clean "homegrown" food.

In the villages and hamlets of the Khmer ethnic minority, the kaffir lime tree is no longer common. Some trees are several decades old, bearing abundant fruit and spreading their branches wide. A mature tree can yield 30-40 kg of fruit throughout the rainy months, selling for 40,000-50,000 VND/kg; kaffir lime leaves sell for less than half that price. During the off-season, kaffir lime fruit is still in high demand, sometimes fetching over 100,000 VND/kg. However, few Khmer ethnic minorities grow kaffir lime for commercial purposes; it is mainly used in daily meals.

Food connoisseurs from the mountainous regions won't miss dishes featuring the distinctive flavor of the kaffir lime fruit. A prime example is chicken roasted with kaffir lime leaves, whose alluring aroma is unlike any other. For many years, Neang Thy (Chau Lang commune, Tri Ton district), who has successfully run a chicken roasting business, reveals that the dish's appeal lies in the generous amount of kaffir lime leaves and lemongrass placed in the roasting pot, along with jackfruit or breadfruit. The dipping sauce is especially important, made with plenty of kaffir lime juice, mixed with fish sauce, crushed garlic and chili peppers, and sugar. The resulting sour, spicy, salty, and sweet aftertaste, combined with the enticing aroma, stimulates both the sense of smell and taste. Eating chicken roasted with just plain fish sauce would be a losing proposition. Some other restaurants also grind kaffir lime leaves and mix them into a thick, salty-chili paste, just salty enough to balance the flavor of the meat and salad in the chicken roasting combo.

The peel of the kaffir lime fruit contains a lot of essential oil. When eating, people squeeze it to extract all the juice and fragrant oil, which is delicious, flavorful, and not bitter. The aroma of kaffir lime helps to neutralize the fishy smell of dishes with high protein content, such as frog, beef, offal, and chicken. Thanks to this, Tri Ton beef porridge, with its unique mountain flavor, is listed among the specialties that tourists from afar must try. Or grilled frog, although elaborately prepared with many ingredients, the highlight remains the distinctive kaffir lime leaf aroma mixed in the meat and the juice of the fruit in the accompanying dipping sauce.

Due to its distinctive and superior aroma, besides being used as a spice in dishes, the fruit of the kaffir lime tree is now being studied for its essential oil extraction, soap making, and shampoo production. Mr. Huynh Van Duyen (Ba Chuc town) grows 2,000 kaffir lime trees to supply leaves and fruit to large buyers both within and outside the province for the same purpose. Some restaurant owners also prepare it simply by making chili salt with dried roasted kaffir lime, which is in high demand year-round. Depending on the conditions and methods, people have an additional source of income from this endemic and familiar plant in the mountainous region.

MY HANH

Source: https://baoangiang.com.vn/huong-chuc-bay-nui-a422493.html