(Baonghean.vn) - Chin Xom is the name of the sour meat dish of the Thai people. This is a famous delicious dish thanks to the delicate blend of forest leaves, spices, fresh meat such as pork or wild game. This unique dish has been passed down through many generations. Now, this specialty has become a popular item on the market, especially during Tet.
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| To make sour meat in the true Thai culinary style, it must go through many stages. In addition to following a careful and strict process, the ingredients for making sour meat must be carefully selected to ensure product quality. |
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| In the past, sour meat was made from wild game such as deer, roe deer or wild boar. Nowadays, it is mainly made from young pigs. Good pieces of meat are chosen to make sour meat such as rump, shoulder... after cleaning, they are cut into small and even pieces. |
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| An indispensable ingredient for sour meat is rice powder. Rice powder is usually made from roasted and finely ground rice. The secret to the success of the dish is the roasting of rice powder. The roasted rice powder must be thoroughly roasted until it has a fragrant smell and turns golden brown, but must not be burnt. |
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| After being sliced thinly, the meat will be marinated carefully with spices and mixed with rice bran so that the rice bran powder sticks evenly to the surface of the meat pieces. The meat is put into clean bags to prepare for the fermentation process. |
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| According to the people, the steps above are common recipes. However, each family has its own secret recipe to create a difference in flavor as well as the enjoyment needs of diners. |
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| Normally, the meat will be fermented for 7 to 10 days before it can be used. If in the past, sour meat was salted in bamboo tubes, now, for convenience, people often ferment the meat in clean bags and keep it in a windproof place. |
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| In the mountainous districts of our province such as Quy Chau, Quy Hop, Que Phong... people not only process sour meat to eat in the family but also raise it to a commodity product. No need for a fancy store, in families with a traditional profession of making sour meat, people come to their homes to buy. In addition to daily meals, during holidays, weddings or welcoming guests, people here cannot lack this specialty dish. The current price of a bag of sour meat ranges from 40 to 50 thousand VND/1 bag of 200 grams. |
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| When eaten, the meat has a mild sour taste due to natural fermentation. That sour taste combined with the vegetables and spices served with it makes diners remember it forever after just one taste. |
T.Quynh - N.Nga
