Special dish on the tray of offerings in Lang Son has a unique delicious taste, prepared for 5 hours

Not only does it have a strange name and attractive appearance, this specialty dish that often appears on Lang Son's trays also attracts diners thanks to its delicious, rich flavor.

In Lang Son , in addition to roast pork, braised pork is also considered an indispensable dish on local feasts, especially on occasions such as death anniversaries, weddings or parties, and Tet.

Khau nhuc (also known as khau nhuc, nam khau) is a dish originating from Guangdong, China, introduced to Vietnam a long time ago and gradually considered a specialty in some localities in the northern provinces such as Lang Son, Quang Ninh ,...

The name of this dish comes from the Chinese pronunciation, with “khâu” meaning “steamed until tender” and “nhục” meaning “meat”. Therefore, khâu nhuc can be understood as a dish of meat steamed until tender.

In addition, its name also comes from the way it is presented on the plate and its shape resembles a small hill rising high (in the Nung language: "khau" means hill).

Braised pork belly is a specialty that often appears on the tray of offerings in Lang Son. Photo: Ngoc Em

Depending on the conditions, preferences of each family and the culture of each locality, the menu of the feast in Lang Son can serve different main and side dishes, but roast pork and braised pork are indispensable. Photo: @kkiera0601

Mr. Linh Kim Chi - owner of a catering service provider in Huu Lung (Lang Son) with more than 10 years of experience said that on average, each catering service (for 6 people) in the locality costs from 1.6 to 2 million VND.

The menu has about 7 main dishes, including roast pork and braised pork. The rest are dishes such as boiled chicken, shrimp paste, stir-fried buffalo meat/squid, pork roll, sticky rice with dried shrimp, salad, boiled vegetables, soup, etc.

Mr. Chi serves the dish of braised pork belly on local feasts. Photo: Chi Beo Lang Son

“In Lang Son's feasts, depending on each family and locality, the dish of Khau Nhuc has different ways of preparation and quantity.

My family usually makes and serves the meatballs in two types: 6-piece bowls and 8-piece bowls, with an average weight of about 650-700g. One bowl per tray,” said Mr. Chi.

According to Mr. Chi, the main ingredient of the dish is pork belly. The meat must be fresh, of clear origin, ensuring food hygiene and safety.

Pork belly for making the dish should be not too lean or too fatty and has 3 layers of lean meat for the best taste. Photo: Chi Beo Lang Son

The pork belly is shaved, cleaned and boiled whole. This method helps remove dirt and makes the meat firmer.

When the meat is cooked, take it out, drain it, and then start the process of “piercing the meat” with a special “tool” with a sharp nail tip. Pierce the entire skin, rub salt on it, and then fry it until golden brown.

This step helps the fried meat to have crispy skin and beautiful color.

In some places, depending on the family, people also apply a layer of honey on the surface of the meat before putting the meat in a pan of oil, which helps the dish to increase its sweet and aromatic flavor and give it an attractive color.

“After frying the meat, soak it in hot water to soften the skin, then take it out to cool and cut it into pieces according to the quantity,” the young man added.

Standard braised pork must have the aroma of nearly 10 accompanying spices. The meat pieces are brown and well-cooked. Photo: Le Trieu Duong

In addition to the main ingredient of pork belly, the filling of the meatloaf also plays an important role in creating the characteristic flavor and aroma of the dish.

These are the familiar spices in Lang Son such as tau soi, onion and garlic, mac mat, dia lien, phui nhui (tofu), cham cham (salted lemon), cardamom... All the ingredients are chopped, minced and mixed together.

Next, marinate the sliced ​​pork belly with soy sauce and the above minced spice mixture. Wait about 30 minutes for the meat to absorb the spices, then arrange the meat in a bowl. The spices are covered so that they cover the surface of the meat.

People steam these full bowls of meat. After about 4-5 hours, the meat is tender and ready to enjoy.

When presented on the tray, the meatloaf will be turned upside down and placed on a deep plate (or bowl), forming the shape of a small rising hill.

Braised pork belly has become an indispensable dish on Lang Son's trays of offerings on special local occasions, symbolizing abundance and prosperity in the future. Photo: Le Trieu Duong

Ms. Thanh Thuy (in Hanoi ) has attended several weddings in Lang Son and commented that the local people's menu often includes the dish "Khâu nhục".

At first glance, she thought the dish would be greasy because of the amount of fat, but when she tasted it, she was surprised by the strange, delicious flavor.

"The meatloaf is carefully prepared so it is soft and juicy. Eating it with the spices underneath helps reduce the feeling of fullness. The dish also has a very fragrant smell from the marinated ingredients.

Because it is a watery dish, it tastes best when eaten hot, so people sitting at the table often eat the meatballs right away instead of wrapping them like other dry dishes," Ms. Thuy shared.

The milky white specialty in the rich Vinh Phuc feast, served with rice to enjoy as a refreshing drink. Originally a rustic drink loved by many people, but with just a little variation with spices, bean water becomes a fragrant soup, often seen in the feasts for death anniversaries or weddings of people in Vinh Phuc in the summer.

Source: https://vietnamnet.vn/mon-dac-san-trong-mam-co-lang-son-vi-ngon-la-che-bien-suot-5-tieng-2407594.html