Buzz
Delicious slices of beef are still warm, hung near forest ant nests to lure them out for a unique flavor twist.
Grilled jungle ant-baited beef is an intriguing and meticulously prepared dish. Freshly slaughtered cattle, with meat still warm, are sliced and hung near ant nests on trees in the forest. Ants are enticed to emerge from their nests and envelop the meat. The hotter the meat, the more enticing the aroma becomes for the ants.
The chefs strategically attract ants from nests on trees to ensure hygiene and to maximize the number of aggressive ants that will enhance the dish's flavor.
To achieve a distinct taste profile, the meat is hung near various ant nests. Each type of ant imparts a unique flavor; black ants produce a rich, musky aroma, red ants offer a tangy flavor, while some ants contribute sweetness or spiciness. Discerning palates will readily discern the differences created by each ant species.
Subsequently, the meat is washed in a diluted saltwater solution, drained, and then roasted over a charcoal fire until it is medium rare. The meat becomes firm yet succulent, releasing savory juices on the grill, emitting an enticing aroma.
To prevent the meat from burning while ensuring it cooks evenly inside, the chef must swiftly flip it so that the heat permeates through every slice. The ideal piece of meat is pinkish-red, not charred, thinly sliced, and arranged on a plate by type for diners to enjoy.
Additionally, the dipping sauce for this dish is quite distinctive, made from a special sauce crafted from corn and soybeans, blended with a hint of sugar and thinly sliced ginger to enhance the flavor. Commonly served alongside are sour starfruits and bitter bananas, along with various herbs such as basil and coriander.
Wrap a piece of meat with assorted herbs, dip it into the rich sauce, and you'll experience a harmonious blend of unique meat aroma and interesting sour, sweet, and bitter flavors. This dish is even more delightful when savored in the cool mountain air of Tam Dao forest. You can find this dish in some specialty restaurants or by advance order, priced at around 350,000 Vietnamese dong per kilogram of meat.
According to Vnexpress
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Reference: Travel Guide Mytour
MytourAugust 3, 2015
