(Baonghean.vn) – Originating from natural conditions and terrain, ethnic minorities in the Western region of Nghe An have long sought to adapt to their living environment in many ways. Through that, they have created their own culinary culture. Using bamboo tubes to cook food is the oldest and most popular method among ethnic minorities in the highlands of Nghe An.
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| Coming to the Western region of Nghe An, where the Thai, Mong, Kho Mu ethnic groups... live, visitors can enjoy a different unique dish in each season. Many of these dishes are made from bamboo tubes. Photo by Ho Phuong. |
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| Using fresh bamboo tubes to prepare food is considered the oldest method of ethnic minorities in the highlands. In the photo is pickled melon in bamboo tubes - a specialty of the Thai people in districts such as Que Phong, Quy Chau, Con Cuong... The ingredient is a small, tough melon variety. When eaten, it has a distinctive sour and aromatic taste. Photo by Ho Phuong. |
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| The most typical dish made from bamboo is sticky rice. Today, sticky rice is still indispensable for those who go to the forest or farm for long periods of time, and it is also present in community festivals and holidays. Photo by Ho Phuong. |
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| Bamboo rice dish from the mountains has appeared on the dining table during village festivals. Photo by Dao Tho. |
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| Sour meat in tube can be made from wild boar, pig, buffalo, cow, deer... In Nghe An, this special dish can only be found in the Western region. Photo by Ho Phuong. |
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| Blue stone crab in bamboo tube is a rustic dish that satisfies anyone who has the chance to try it. Photo by Truong Hien. |
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| Crabs cooked in bamboo tubes will have a more beautiful color and still retain all the nutrients as well as the characteristic flavor of crab meat mixed with the aroma of fresh bamboo. Photo by Truong Hien. |
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| The dishes are created by the mountain people based on the actual working conditions of production. The simplicity in their daily life is what makes the culinary culture that has existed from ancient times until now. Photo by Ho Phuong. |
Ho Phuong
