The Muong people in the Thanh Son and Tan Son mountains have been deeply attached to nature for thousands of years. The habit of living on the mountain slopes, near small rivers and streams, growing rice at the foot of the mountains, hunting and gathering in the forest and catching fish and shrimp in streams and river beds... 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.
Brown tubers have a very good effect in removing fishy odors and are often used by Muong people in preparing meat and fish salads.
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 radish salad - one of the unique dishes of the Muong people in Phu Tho.
Mr. Ha Van Quang - Zone 7, Kiet Son Commune, Tan Son District said: “To prepare the brown root salad, depending on the number of people, we will prepare enough ingredients. Pork is selected from free-range wild boar, stream fish will be white fish or goby; wash clean, cut into pieces about 3-4cm. As for the meat, we will burn it over a fire to make the skin dry, crispy and fragrant. Peel the brown root, wash it, then slice and pound it. After pre-processing, the ingredients will be put in 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...”.
Muong people often eat brown root salad with fermented rice. The pureed rice is 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 nhoi leaves...); the sweetness of the meat, the slight astringency of the brown root, and the sourness of the rice create a very unique and rich, fatty flavor.
Brown meat and fish salad is often displayed on a round banana leaf tray with other dishes made from pork such as: boiled intestines, heart, liver; grilled meat, pomelo leaf sausage; boiled meat... on every occasion of holidays, Tet, festivals, weddings, moving to 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 brown meat 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!
Coeval
Source: https://baophutho.vn/la-mieng-nom-cu-nau-nguoi-muong-217709.htm
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