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Nghe An's specialty dried beef is available during the Tet holiday season.

Duc Anh - Dao Tho • January 11, 2025 18:38

With the Lunar New Year 2025 fast approaching, the people of Ky Son highlands are busy preparing "bo giang" (a local delicacy) to serve to diners from the lowlands.

Ky Son, located more than 200 km from Vinh city, boasts a diverse and rich culture and cuisine. Among its specialties, "bo giang" (a type of fermented beef dish) is considered a delicacy of this mountainous region. Photo: Duc Anh

Trong đó, món bò giàng được xem là đặc sản ở vùng núi cao này. Ảnh: Đức Anh — "Giàng" in Thai means meat hung above the kitchen hearth. In the old days, whenever there was an important occasion, many cows and pigs had to be slaughtered for offerings and to entertain the villagers, and the meat couldn't be used up in just a few days. People devised a way to "hang" the meat above the kitchen hearth to absorb the heat from the fire; the smoke from the hearth would prevent harmful bacteria from entering, keeping the meat flavorful. (Photo: Duc Anh)

Today, with its unique and appealing characteristics, dried beef has spread beyond the highland districts to the lowlands and cities, becoming a favorite dish for many. Photo: Duc Anh

During the Lunar New Year, Ky Son dried beef is a product with high demand, attracting many people in the mountainous district of Ky Son to participate in production and supply to the market. Ms. Bui Thi Que, the owner of a dried beef production facility in Ky Son district, said: "Every Tet holiday, the consumption of dried beef is 10 times higher than usual, so we have to work day and night, but we still can't meet the market demand." Photo: Duc Anh

Ms. Que, who has over 20 years of experience in producing dried beef, says that to make delicious dried beef, you first need good raw materials. Currently, many highland districts also produce dried beef to supply the market, but Ky Son dried beef still has unique characteristics because the cattle in Ky Son are raised naturally by the people, therefore, the meat has a very distinct sweet, rich, and fragrant taste. Photo: Duc Anh

Để làm ra miếng bò giàng ngon, người làm phải lấy phần thịt đùi đang tươi. Khối thịt được xắt thành từng miếng có độ dài từ 15 - 17cm, rộng 5 -7cm rửa sạch, rồi trộn thêm các loại gia vị gừng, tỏi, ớt cay và muối trắng. — To make delicious dried beef jerky, the cook must use fresh thigh meat. The meat is sliced into pieces 15-17cm long and 5-7cm wide, washed clean, and then mixed with spices such as ginger, garlic, chili peppers, and salt. Photo: Duc Anh

After waiting about 10 minutes for the spices to soak in, the meat is skewered onto bamboo sticks. Photo: Duc Anh

The meat is then placed in the attic above the kitchen hearth, and from this point on, the fire in the stove must always be burning. Photo: Duc Anh

The firewood used should produce a good, even ember and not produce much smoke. Photo: Duc Anh

Wait until the meat is firm and when you tear it apart you see light red strands, then the dried beef is cooked and ready for a meal. Photo: Duc Anh

It can be said that Ky Son's smoked beef has a delicious flavor, the spiciness of chili and garlic, the saltiness of salt, the sourness of lemon, and even the pungent aroma of wood smoke. All of these elements combine to create an irresistible taste reminiscent of the mountains and forests of western Nghe An province. This specialty is a popular choice for many during the Lunar New Year. And now, the people of Ky Son's highlands consider processing smoked beef a stable profession, providing a high income for their families, especially during the Lunar New Year. (Photo: Duc Anh)

Video: The process of producing Ky Son aged beef. Clip: Duc Anh

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Nghe An's specialty dried beef is available during the Tet holiday season.

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