Bamboo tube pickled melon - A delicious Tet dish of the Thai people in Quy Chau

Going to the Thai people in Quy Chau this season, the most common images are rows of green mustard greens, leaf mustard, watercress, and mustard greens... on the porch of stilt houses, on the land along rivers, streams, or along the fields. Photo: Hoai Thu

When the weather is sweet and cold, when the mustard plant is a bit old and barren, the sweet and bitter taste has accumulated enough in the stem, it is also when the Thai people harvest the mustard plant to make bamboo tube pickles. Photo: Thanh Phuc

After harvesting, clean the roots and wash with spring water. Photo: Hoai Thu

Then, drain the water and dry it in the sun until the cabbage is slightly wilted. Photo: Thanh Phuc

The Thai recipe for pickling cabbage is very simple, just add coarse salt, mix well and put it in a bamboo tube. Photo: Hoai Thu

Bamboo tubes used to pickle cabbage must be old and not wilted. Photo: Thanh Phuc

The melons are placed on a tray next to the wood stove. The heat from the coals rising from the stove will make the melons ripen faster and have a more distinctive flavor. Photo: Hoai Thu

Ms. Sam Thi Hai, a resident of Hoa Tien village, Chau Tien commune, said: “Bamboo tube pickled melon is a traditional dish of the Thai Quy Chau people. Especially during the Lunar New Year. The longer the bamboo tube pickled melon is kept, the more delicious it is, without getting soggy or sour.” Photo: Thanh Phuc

In the past, bamboo tube melon was only used to serve family meals, convenient for transporting to the fields, but now it has become a commodity sold in markets and imported to clean food stores in the lowlands. Photo: Thanh Phuc

Clip: Phuc - Thu

Source: https://baonghean.vn/dua-lam-ong-nua-mon-ngon-ngay-tet-cua-dong-bao-thai-quy-chau-post284422.html