The Muong people in the Thanh Son and Tan Son mountains have for generations been deeply attached to nature.
The habit of living on the mountain slopes, near small rivers and streams, growing rice at the foot of low-lying mountains, hunting and gathering in the forest and catching fish and shrimp in streams and riverbeds... has created favorable conditions for the people here to enjoy the abundant and readily available source of food processing materials in the mountains and forests.
In the rich culinary treasure of the Muong people, besides the preference for preparing sour and bitter dishes such as: pickled shallots; pickled cassava; bitter bamboo shoots; papaya leaves, flowers, fruits; spotted vegetables..., the people here also prefer to use a very special type of root with an astringent taste, which is the brown root.
Brown tuber is a climbing plant, the tuber grows above ground, the flesh inside is red or yellow, the outer skin is brown and rough; it has a very good effect of removing fishy smell, helping food retain its original sweetness. Therefore, Muong people often choose this tuber to prepare meat and fish salads.
Brown tubers have a very good effect in removing fishy odors and are often used by Muong people in preparing meat and fish salads.
Mr. Ha Van Quang - Zone 7, Kiet Son Commune, Tan Son District (Phu Tho Province) said: "To prepare brown root salad, depending on the number of people, we will prepare enough ingredients.
Choose free-range wild boar for pork, white fish or goby for stream fish; wash and cut into 3-4cm pieces.
As for the meat, we will sear it so that the skin is dry, crispy and fragrant. Peel the taro, wash it, slice it and mash it.
After pre-processing, the ingredients will be put into a large bowl and mixed well. To make the dish delicious and full of flavor, the choice of spices is prepared very carefully by us Muong people, including: Salt, MSG, Doi seeds, garlic, lemon leaves, perilla leaves, Nhoi leaves, me...".
Brown radish salad - one of the unique dishes of the Muong people in Phu Tho.
Muong people often eat brown root salad with sour rice. The sour rice is pureed and cooked over low heat so that it is not too runny, and when it boils, it creates a moderate consistency.
Depending on preference, diners can eat brown root salad with many different types of leaves (such as fig leaves, perilla leaves, and Vietnamese coriander leaves...); the sweetness of the meat, the slight astringency of brown root mixed with the sourness of fermented rice, creates a very strange and unique rich and fatty flavor.
Meat, fish and brown radish salad are often displayed on a round tray lined with banana leaves along with other foods made from pork such as: boiled intestines, heart, liver; grilled meat, pomelo leaf sausage; boiled meat... on every occasion of holidays, Tet, festivals, weddings, and moving into a new house.
For the Muong people, each dish on the traditional tray has its own characteristics, containing the affection of the people in relation to the land, sky, forest, mountains... and the brown salad is also a unique culinary feature, closely associated with the living habits of the Muong people in Phu Tho.
Nowadays, thanks to the development of community tourism, the unique culinary culture of the Muong people of Phu Tho is also known and enjoyed by many tourists from all over the world; thereby contributing to preserving and spreading the beauty of the culinary culture of ethnic minorities, creating a highlight for community tourism in the Central Highlands.
This season, the weather is cool, the Muong people in the highlands of Thanh Son and Tan Son still jokingly tell each other that a meal only needs a little meat, fish salad with brown roots, a jar of corn wine, and a bowl of hot rice to be so delicious that you will forget the way home!
Source: https://danviet.vn/cu-nau-cu-rung-co-noi-vut-lay-vut-loc-o-phu-tho-dan-lam-nom-thit-nom-ca-nha-giau-van-nguoi-me-20241018202307799.htm
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