Drying the bamboo shoots in the morning sun. Photo: DANG LAN
In the Cham language, "tung" means intestines, and "lo mo" means cow, also known as beef sausage. We visited the family of Mr. Ali, residing in Phum Soai hamlet, Chau Phong commune, just as they were making this specialty dish. Mr. Ali explained: "The name 'tung lo mo' doesn't simply refer to the ingredients but also reflects the unique cultural characteristics of the Cham people. My grandparents recounted that in the past, when life was difficult, the Cham people often utilized every part of the cow to make food. Using the intestines to make sausage demonstrates frugality and respect for what nature provides. At the same time, 'tung lo mo' is a dish associated with festivals and holidays, signifying reunion and togetherness within the community."
Preparing this specialty dish involves many steps. The beef must be fresh, and only healthy, naturally raised cattle are used. For the outer skin, the Cham people use beef intestines. After washing the outside, the intestines are turned inside out and scraped clean again. Both the inside and outside of the intestines are repeatedly cleaned with salt water, alcohol, and ginger. This ensures hygiene and removes the unpleasant smell of beef. Then, one end is sealed, inflated with air, and dried. This prevents the intestines from sticking together during drying, makes stuffing the ingredients easier, and allows for longer preservation.
The ingredients are selected from beef thigh, lean meat, or boneless meat with the tendons removed, along with a small amount of beef fat (or brisket) in a specific ratio, cut into small cubes for easy insertion into the intestines. All ingredients are mixed thoroughly with spices such as salt, MSG, garlic, pepper, and a few traditional Cham ingredients… In the past, the Cham people did not add sugar, but to meet customer demand, a little sugar is now added to enhance the flavor.
After preparing all the ingredients, the marinated beef is stuffed into beef intestines, tied into sections, and pierced with a sharp object to release the steam before being sun-dried. Tung lò mò is only sun-dried in the early morning and stored in the refrigerator. There is also a sour version of this product; the ingredients are the same as the non-sour version, but when marinating the meat, leftover cooked rice is added and left overnight to ferment, giving it a naturally mild sour taste.
There are many ways to enjoy tung lò mò (a type of dried fish), such as steaming, deep-frying, or grilling, but grilling remains the most popular choice (it is briefly boiled in fresh coconut water before grilling). Take the dried tung lò mò pieces, cut them into segments, and grill them over hot charcoal. The sizzling sound of the fat glistening the tung lò mò, the rising smoke, and the aroma of spices stimulate the taste buds, making it very appealing to diners. When enjoying the hot tung lò mò slices from the charcoal grill, diners will experience a distinctive flavor. The mild spiciness of the pepper, the rich aroma, and the unique sourness of the tung lò mò, especially when eaten with sawtooth coriander and basil dipped in soy sauce, make it even more delicious.
Ali's family's tung lò mò (a type of sausage) is handcrafted from start to finish, from the raw materials to the spices, and even the outer casing is made from cow intestines, thus preserving the family's traditional craftsmanship passed down through generations.
Leaving the Cham family, we were still captivated by the unique flavors of their local specialties. Besides the food, we also enjoyed the serene beauty of the riverside landscape, visited traditional craft villages, and immersed ourselves in the daily life of the Cham people along the gentle Hau River.
Source: https://baoangiang.com.vn/thom-ngon-mon-tung-lo-mo-cua-dong-bao-cham-a466132.html
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