Dried buffalo meat is one of the unique dishes of the Thai ethnic group in Son La province and has become a popular specialty. Currently, many households in the province produce and sell dried buffalo meat, but not many products are registered with trademarks or certifications. A notable example is "Thanh Phuong Dried Buffalo Meat," which was recognized by the Provincial People's Committee as a typical provincial rural industrial product in 2023.
Thanh Phuong's smoked buffalo meat processing facility is located at Group 8, Quyet Thang Ward, City. Sharing about the brand building process, Ms. Vu Thi Minh Phuong, the owner of the facility, said: "I myself am not of the Thai ethnic group, but smoked meat, especially smoked buffalo meat, is a dish that I have been attached to since my years living in Son La. Realizing that many places make this product, but the seasoning doesn't suit the taste of many people, especially customers in other provinces, I spent time researching and learning how to process it to have a balanced flavor that suits the needs of different customer segments. Gradually, it has been well received by many friends, relatives, and customers."
Since 2019, Ms. Phuong has been selling smoked buffalo meat products. Once she had a stable customer base, her family invested in a drying oven, vacuum sealing machine, cold storage, meat rolling machine, meat grinder, etc., to ensure product quality.
The ingredients used to make our dried buffalo meat are guaranteed to have a clear origin and contain absolutely no preservatives or chemicals. We select fresh, high-quality buffalo thigh meat, sliced lengthwise along the grain, and marinated with spices including: fresh garlic, chili peppers, ginger, mắc khén (a type of spice), lime leaves, and a little homemade rice wine (according to a special recipe) to give the dried meat a fragrant aroma after cooking. The marinating time is 2-3 hours to allow the spices to penetrate evenly into the meat pieces.
After the meat has absorbed the seasoning, each piece is skewered and then dried in the kitchen loft. The drying time is from 2 days and nights or more, and importantly, the smoking process must be continuous to ensure the meat is fragrant and delicious. The firewood used for drying the meat is longan wood to preserve the meat's distinctive flavor. During drying, there shouldn't be too much smoke, and the temperature shouldn't be too high. Afterwards, the dried meat is steamed in a wooden steamer to cook it thoroughly. After processing, it is packaged in vacuum-sealed bags of varying weights, depending on customer requirements.
Dried buffalo meat is produced year-round by the family, especially during Tet (Lunar New Year) when customer demand increases. The product has received support from the Center for Industrial Promotion and Development Consulting, Department of Industry and Trade (now the Center for Investment, Trade and Tourism Promotion of the province) in registering a trademark. It features attractive packaging, a unique brand, and is appealing as a gift. The product has been selected by the province for display at national and provincial trade fairs and was recognized as a typical rural industrial product of the province in 2023, helping Thanh Phuong dried buffalo meat become more widely known to consumers and increasing sales compared to the previous year.
Currently, Thanh Phuong's smoked buffalo meat products are available in many provinces and cities nationwide; of which, the market outside the province accounts for up to 80% of the production, and customer feedback on the product is very positive. In November 2023, Ms. Phuong established Thanh Phuong One-Member Limited Company; last year, it produced about more than 2 tons of smoked buffalo meat, generating revenue of over 1 billion VND, creating jobs for 2 local workers with an income of 5-6 million VND/month.
Holding a sample of Thanh Phuong smoked buffalo meat in her hand, Ms. Trinh Van An, a tourist from Hanoi , said: "Coming to Son La, I've had the opportunity to enjoy many smoked buffalo meat products, but after being introduced to and trying Thanh Phuong smoked buffalo meat by friends, I found it perfectly suited to my family's taste. It's fragrant, chewy, sweet, and not too spicy or pungent. The packaging is diverse, eye-catching, and clearly labeled with the production address. This time in Son La, I ordered 300 kg of smoked meat to give as gifts to relatives and friends, and to sell to those who need it."
Currently, the company is developing a plan to register its smoked buffalo meat product as an OCOP (One Commune One Product) product of the city; promoting and building a strategy to boost consumption on digital platforms and e-commerce. In addition, it aims to improve product quality, produce additional smoked products from beef, pork, pork belly, sausages, humpback carp, etc., and design diverse packaging to meet customer preferences and needs; prioritizing quality, reputation, and food safety, with the goal of sustainable production and business development.
Mercury - Hoang Giang
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