Giàng beef - a specialty of the highlands.

(Baonghean.vn) - From a traditional dish of the highland people, "bo giang" (a type of fermented beef) has become a specialty dish bringing the flavors of the mountains and forests to the lowlands, especially during Tet (Lunar New Year).

In the old days, whenever there was an important occasion, many cows and pigs had to be slaughtered for offerings and to feast the villagers, so the meat couldn't all be used up in a few days. People devised a way to "hang" it in the attic above the kitchen to absorb the heat from the fire; the smoke from the stove would prevent harmful bacteria from entering, keeping the meat fresh and flavorful. When life returned to normal, at mealtime, housewives often remembered the food reserves stored in the attic above the kitchen.

To make delicious dried beef, the selection of ingredients is crucial. The chosen ingredients are local beef, with firm, lean meat that retains its grain and is still fresh.

People from the lowlands who come to the Mekong Delta for work, to live there for a long time, or to visit friends find the unique and appealing taste of "bo giang" (a type of fermented beef dish) appealing, so they often bring it back to their hometowns as gifts or to treat their relatives. Over time, this specialty dish has spread beyond the highland districts to the lowlands and cities, becoming a favorite dish for many people.

After being sliced ​​and seasoned, the meat is skewered onto bamboo sticks and then hung in the kitchen attic.

Currently, in Muong Xen town (Ky Son district), Hoa Binh commune (Tuong Duong district), and Kim Son commune (Que Phong district), several families have established facilities for producing and processing dried beef to meet the needs of customers near and far. Ms. Bui Thi Que, a dried beef producer in Muong Xen, said that her facility produces and sells 40-50 kg per day. The market extends to Vinh City, Hanoi, Ho Chi Minh City, and other locations.

The fire in the stove must always be steady, the charcoal must burn brightly, and there shouldn't be too much smoke.

According to experience, to make delicious dried beef, the selection and processing of ingredients play a crucial role. First, choose firm, fresh, and high-quality meat with a longitudinal grain; only local beef usually meets these requirements. The meat is cut into pieces 15-17 cm long and 5-7 cm wide, then washed thoroughly and mixed with spices such as ginger, garlic, chili peppers, and salt.

The meat is cooked through, weighed again, and wrapped in newspaper for preservation.

Upon tasting the finished dried beef dish, diners can appreciate the distinctive flavor of this specialty dish from the highlands of Nghe An province.

After about 10 minutes for the spices to infuse, the meat is skewered onto bamboo sticks and placed above the kitchen hearth, where the fire must remain burning brightly. The firewood used must be of the type that produces a good, even flame and produces little smoke. Wait until the meat is firm and the fibers are light red; then the beef is cooked and ready for a meal.

With the market expanding, dried beef is packed in boxes and shipped by bus or post to various locations within and outside the province.

Before eating, the dried beef can be wrapped in fresh banana leaves and buried in hot ashes in the traditional way, or it can be grilled over a gas stove, alcohol burner, or microwave oven. It can also be fried in oil or lard, or steamed in a hot rice cooker before serving. The meat is pounded, shredded, arranged on a plate, drizzled with fresh lemon juice, and dipped in chili sauce or lemon soup; diners will then experience the delicious aroma of this highland specialty.

During holidays, festivals, or family and friends gatherings, adding dried beef to the meal makes it even more flavorful.

Here, you'll find the delicious aroma of the meat, the spiciness of chili and garlic, the saltiness of the salt, the sourness of lemon, and even the pungent scent of wood smoke. All of this creates an alluring and inviting flavor of the mountains and forests. On cold winter days or during holidays and family gatherings, adding this special dish of "bo giang" (a type of grilled beef) to the meal will surely make it even more joyful and enjoyable.

As the year draws to a close and Tet (Lunar New Year) approaches, the demand for dried beef increases, and this specialty is being distributed to all regions, adding the flavor of the mountainous region of Western Nghe An to meals and banquets.

Cong Kien - Ho Phuong