(Baonghean.vn) - The unique culinary culture of the Thai people is clearly demonstrated by the sticky rice dipping sauce made from wild fruits.
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| According to the Thai people, this is the mac cha um tree, a type of tree with a large canopy and a height of 20-30m. Photo: Dinh Tuan |
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| The tree usually bears fruit in the fall, however, due to the tall nature of the tree, people mainly wait for the fruit to fall to pick it up. The fruit is then rubbed to remove the outer shell to get the seeds inside and then dried. If the fruit is picked and the outer shell is not rotten, it must be kept in a pot or plastic bag until the outer shell is rotten, then the outer shell can be rubbed off. Photo: Dinh Tuan |
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| After removing the outer shell, the rice cake can be used immediately or stored for years. Photo: Dinh Tuan |
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| To prepare the dish, first use a hammer to crush the hard outer shell and then take out the kernel inside. Photo: Dinh Tuan |
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| The kernel after the hard outer shell has been peeled off is as clear as corn kernels and has a rich taste. Photo: Dinh Tuan |
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| The seasonings to make the dipping sauce are quite simple. The dipping sauce is mixed with spices including MSG, salt or soup powder, then pounded together until finely ground, and the dipping sauce is ready. Photo: Dinh Tuan |
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| Thai people love to dip sticky rice with dipping sauce made from mac cha uom, because when dipped it has a very unique fatty and nutty taste. However, mac cha uom dipping sauce is often prepared to eat on holidays and Tet, because in reality, cha uom fruit is very rare nowadays. Photo: Dinh Tuan |
Dinh Tuan
