Enjoy An Giang 7-course beef

Grilled beef rolled in caul fat. Photo: THUY TIEN

According to the people of the Bay Nui region, the 7-course beef dish has existed for a long time, often prepared on important family occasions to entertain guests. Later, the dish was served more widely in restaurants. In particular, at parties, the 7-course beef dish is not fixed but is flexibly prepared, changing depending on the chef's skills and strengths. Commonly prepared dishes include beef porridge, boiled beef intestines, beef stir-fry, beef dipped in vinegar, grilled beef rolled in caul fat, grilled beef with satay, steamed beef patties, beef hotpot with taro, beef stir-fried with sorrel leaves, etc.

Each beef dish has its own unique flavor, but is based on traditional cooking methods, using natural spices such as wild pepper, betel leaves, lemongrass, fresh turmeric... A chef at Tony restaurant in Chau Doc - famous for its 7-course beef - said the appeal lies in the fresh beef ingredients from the Bay Nui region. The beef is soft and fragrant, delicious no matter how it is prepared. In particular, the restaurant often buys a whole live young cow, then burns it with straw to tighten the skin, making the beef sweeter and fatter when enjoyed.

Among the dishes, boiled beef tripe is considered a basic dish but not simple. Beef tripe is tough and has a strong smell, so the chef must boil it carefully according to a secret recipe to ensure the tripe is soft but still crispy. Boiled beef tripe is often served with wild vegetables, sour star fruit, green banana and indispensable bowl of fish sauce mixed with delicious crushed pineapple.

Stir-fried beef with sour leaves is a strange but delicious combination. Sour sour leaves grow a lot in Chau Doc area, making the beef softer, creating a slightly sour taste and a sweet aftertaste in the mouth.

Another very popular dish is grilled beef rolled in caul fat. Minced beef is mixed with pepper, lemongrass and crushed peanuts, then wrapped around lemongrass and covered with caul fat, then grilled over hot coals. When grilled, this dish has a very attractive golden brown color. The soft and sweet beef blends with the fatty taste of caul fat and the aroma of lemongrass to create a unique flavor. Enjoying this dish in the evening, by the charcoal stove, with a few grilled beef sticks and a glass of rice wine is unforgettable.

Ms. Tran Thi Diem, a tourist from Ca Mau shared: “Every time after going to the Ba Chua Xu festival on Sam mountain, my family always chooses the 7-course beef to enjoy. The beef here is sweet, fragrant and delicious, everyone likes it, especially the children.”

A trip to An Giang will be more complete when visitors enjoy 7-course beef. Take the time to explore this unique delicacy to see that the cuisine here is as attractive as the scenery and people.

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Source: https://baoangiang.com.vn/thuong-thuc-bo-7-mon-an-giang-a463011.html