(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 Uom tree, a woody tree with a wide 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 not yet rotten, it must be kept in a pot or plastic bag. Only when the outer shell is rotten can the outer shell be rubbed off. Photo: Dinh Tuan |
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| After removing the outer layer, the dyed 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 kernels, after having had their hard outer shells removed, are as clear as corn kernels and have a rich taste. Photo: Dinh Tuan |
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| The spices to make the dish are quite simple, the meat is mixed with spices including MSG, salt or soup powder, then pounded together until finely ground, and then the dish is made. Photo: Dinh Tuan |
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| Thai people love to dip sticky rice with dipping sauce made from mac cha uom, because it has a very unique fatty and nutty taste. However, dipping sauce made from mac cha uom with sticky rice is usually prepared to eat on holidays and Tet, because in reality, cha uom is very rare nowadays. Photo: Dinh Tuan |
Dinh Tuan
