Buzz
Discover the meticulous preparation of buffalo meat and select organs, simmered with water mimosa leaves, creating a signature dish cherished by the H're people for entertaining guests.
In addition to skewered and betel leaf-grilled buffalo meat, the H're people of Quang Ngai also indulge in smoked buffalo meat, a delicacy reserved for significant events and welcoming distant guests or close relatives.
The complexity of this dish requires precise handling of ingredients such as meat, blood, liver, and stomach lining, making it a challenging yet rewarding culinary endeavor.
All ingredients are meticulously cleaned, sliced, and simmered in a bronze pot with water, blood, and carefully selected seasonings. The meat is slow-cooked over gentle flames to ensure tenderness and flavor absorption, typically taking about 30 minutes depending on the cut.
The dish's exquisite flavor relies on two essential ingredients: water mimosa leaves and lemongrass. Water mimosa leaves exhibit a vibrant red hue with hints of purple, transitioning to lush green after absorbing the dew of the night. The plant is adorned with numerous sharp thorns, not only on its branches but also within its leaves.
H're Culinary Tradition: From Harvesting to Dining
Reviving Community Dining: The Buffalo Stew Ritual
Savoring the Delicacy: Buffalo Meat and Water Mimosa Leaves
Source: Vnexpress
***
Reference: Travel guide by Mytour
MytourJuly 17, 2015
