Sticky rice with bird meat from Quang Nam province is delicious and nutritious - Photo: Provided by the author
In the minds of those born in the countryside of Central Vietnam, where ancient banyan trees and riverside docks are intertwined, there are scents that, with just a gentle touch of the nose, are enough to evoke a whole era of dreams and romance. These include the fragrant aroma of freshly harvested sticky rice, blended with the rich, savory flavor of wild bird meat – the sticky rice with bird meat from Quang Nam province.
Legend of the loyal bird by the Co Co River
Elderly people in the Dien Ban and Hoi An areas ( Da Nang city) still often tell their children and grandchildren the story of the origin of sticky rice with bird meat, which is associated with the Co Co River - a river whose water was once as clear as a cat's eye, and whose banks were covered in white wildflowers.
The story goes that, during a year of severe drought, the fields cracked, the riverbeds dried up, leaving only rocks and stones, and the people were plunged into misery.
Amidst that hardship, flocks of pigeons flew in from afar, carrying precious grains of rice – the golden-flowered glutinous rice – and dropped them onto the remaining alluvial plains along the riverbanks.
Surprisingly, these seeds only needed a little dew from the Co Co River at night to grow incredibly fast, producing bright yellow flowers that fill the whole area with their fragrance, hence they are also called fragrant sticky rice.
To show gratitude to the birds that carry the seeds of rebirth, people used those very same glutinous rice grains to make sticky rice, combined with bird meat, as an offering to heaven and earth. From then on, sticky rice with bird meat became a symbol of gratitude, the connection between humans and nature, and a dish of hope and rebirth every spring.
The Co Co River is like a picturesque landscape painting - Photo: Provided by the author
The art of sticky rice: The intermingling of earth and sky.
To create an authentic plate of sticky rice with bird meat, the cook must be extremely meticulous. Carefully selected fragrant glutinous rice grains are soaked overnight so that each grain swells evenly, becoming translucent white like pearls. The steaming process involves two stages of cooking. First, the rice is steamed until just cooked, the grains still slightly chewy so they can absorb the bird meat fat in the second stage.
The soul of the dish lies in the pigeon or quail meat. The birds are cleaned and finely minced, including the soft bones – this is the secret to the dish's deep sweetness and characteristic crunchy texture. In a hot pan, finely chopped shallots are sautéed until golden brown, then the bird meat is added and stir-fried with black pepper and fish sauce.
Once the rich aroma fills the kitchen, the bird meat is mixed thoroughly with sticky rice and steamed a second time.
At this point, the hot steam will melt the bird fat, enveloping each grain of sticky rice, making the dish glossy and plump. Each grain of rice is no longer alone but is tightly intertwined with the sweet and fatty flavor of the bird meat, creating a surprisingly harmonious whole.
Main ingredients for preparing sticky rice with bird meat - Photo: Provided by the author
A plate of "quail wrapped in sticky rice" with various flavors - Photo: Provided by the author
The gift of kindness and good health.
Enjoying sticky rice with bird meat from Quang Nam is about savoring the culinary dedication. When the banana leaf lining the plate is opened, a cloud of white smoke carrying the fragrant aroma of sticky rice and bird meat wafts out, warming the entire space. The chewy texture of the sticky rice, the sweet and savory taste of the bird meat, the spicy kick of the pepper, and the crispy crunch of the fried onions create an unforgettable symphony of flavors.
More than just a delicacy, sticky rice with pigeon meat is also a valuable "remedy." Pigeon meat, rich in protein and iron, is used by people in Quang Nam province to nourish the elderly and young children. During the busy Tet holiday, a hot bowl of sticky rice with pigeon meat not only provides abundant energy but also helps restore health and dispel the chill of the Central Vietnamese drizzle.
Sticky rice with bird meat from Quang Nam province, passed down through generations, has always been a "green thread" connecting family bonds. It reminds people of the gentle Co Co River, the legend of the loyal bird flock, and the hardworking yet loving hands of grandmothers and mothers. Each bite of sticky rice is a bite of homeland affection, rich and enduring, just like the soul of the people of Quang Nam.
Source: https://tuoitre.vn/xoi-chim-xu-quang-20260216060849292.htm
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