People in the highlands of Nghe An prepare specialties to serve Tet

Beef jerky is dried on a charcoal stove in Tan Lac town (Quy Chau). Photo: Van Truong

Traditional dishes of ethnic minorities in mountainous areas such asbeef jerky, wild boar… are quite popular. Ms. Nguyen Thi Chau in Tan Lac town, Quy Chau district said that her facility produces and consumes 20-30 kg of beef and pork per day, mainly consumed within the province. To have a product that meets standards, it is necessary to select local beef of the “grass-fed” breed.

To prepare "bo giang", the fresh beef is cut into pieces 15cm long and about 5cm wide. These pieces of meat are cleaned, processed quite elaborately, marinated with natural spices from the mountains and forests to create a unique flavor that attracts consumers. The beef, when just finished, is still hot, bright red, dotted with bright yellow chili seeds, and the aroma is very attractive.

The beef is marinated with spices to create a unique flavor. Photo: Van Truong

Through research, when Tet comes, Spring returns, in Quy Chau district there are about 10 establishments specializing in making beef jerky and pork jerky to serve customers near and far, mainly concentrated in Tan Lac town, Chau Hanh and Chau Tien communes...

Quy Chau beef is packaged and sold in Tan Lac town (Quy Chau). Photo: Van Truong

Pickled bamboo shoots are a specialty in Quy Chau. During the days before Tet, walking along Tan Lac town, Chau Hanh, Chau Tien, Chau Hoi communes, we see people selling pickled bamboo shoots with garlic and chili in round, golden plastic boxes on both sides of the road, looking very eye-catching. Ms. Vi Thi Van in Tan Lac town shared: Quy Chau pickled bamboo shoots are sold for 50,000 VND/box, every day she sells 10-15 boxes.

According to Ms. Van, this type of chili bamboo shoots is only available in Quy Chau. The bamboo shoots have a very distinctive sour, spicy, and aromatic taste. The chili bamboo shoots are crispy, sour, and sweet, and are delicious when eaten with pho, vermicelli, roasted meat, fried meat, instant noodles, etc. In Quy Chau, there are about 20 places that process pickled bamboo shoots, both sold along the road and some establishments also sell online, which are very popular with people because Quy Chau pickled bamboo shoots have long established their brand.

Quy Chau pickled bamboo shoots are elaborately processed. Photo: Van Truong

Quy Chau pickled bamboo shoots are sold in Tan Lac town. Photo: Van Truong

Quy Chau is also famous for its "special" mosquito chili. This special spicy chili,Growing wild in the forest, mosquito chili has long become a local specialty product, bringing income to many people.

Seeing the economic efficiency, some households in Quy Chau have now grown mosquito chili peppers to sell at the price of 80,000 - 100,000 VND/kg, 2-3 times higher than large chili peppers. This type of chili pepper is very small in size but has a fragrant, spicy flavor that is very popular with everyone.Quy Chau mosquito chili is also soaked with fish sauce or salt and garlic in small plastic boxes and sold for 50,000-100,000 VND/jar.

Spicy mosquito peppers marinated in chili and fish sauce are sold in Chau Hanh commune (Quy Chau). Photo: Van Truong

Specialties of the Quy Chau highland region not only make Tet more attractive but also bring significant income to the local people.

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Mountain specialties

In the culinary culture of the people of Western Nghe An, beef jerky, smoked sausage, and sour meat have long been indispensable dishes during holidays, festivals, or to entertain distinguished guests. In the market, they have become famous specialties, delicious dishes that are long remembered. In the spring, going up the forest to the mountains, learning about the origin and tasting these dishes, suddenly find them extremely meaningful...