The fruit and leaves of the mac mat plant – a culinary gem of Lang Son

If you've ever visited and explored Lang Son's culinary delights, you must be familiar with mac mat, an essential spice that elevates the dishes of the Tay and Nung people.

A unique spice from the highlands of Lang Son

Mac mat is a vital spice in Lang Son's cuisine. In August, locals harvest the mac mat fruit. Initially a wild plant growing on rocky hillsides, mac mat has now been cultivated in gardens. The plant offers both culinary and economic value. It blooms from March to June, bearing fruit from July to September. The fruit and young leaves are used as spices, while the leaves and roots serve in traditional medicine.

Mac mat fruit is commonly used to soak pickled bamboo shoots with chili. Its fragrant leaves are a key ingredient in various dishes. Known for its intense aroma and mild spiciness, mac mat has been an essential spice for the locals for a long time. The leaves are indispensable in dishes like roasted pork, roasted duck, grilled meat, and stir-fried bamboo shoots. The fresh fruit imparts a unique flavor to pickled bamboo shoots. Dried fruit is used to braise meat and fish or ground into a fine powder for seasoning.

The mac mat plant is primarily found in five districts: Bac Son, Binh Gia, Van Quan, Chi Lang, and Cao Loc. During its season, mac mat is widely available. The fruit clusters are heavy and vibrant, with large fruits the size of a thumb and smaller ones the size of a pinky. The outer skin is light yellow, translucent, with thin veins resembling thread. What impresses every traveler is the unusual fragrance. The fresh fruit has a sweet, sour, and slightly spicy taste, perfectly complementing Lang Son's cuisine.

Delicious dishes made with mac mat

Fresh mac mat fruit is dried under the intense sun for 3 to 4 days before it becomes fully dried. Dried mac mat fruit is wonderfully aromatic, with a sweet and sour taste. When marinating food, the dried fruit is crushed along with its seeds. The seeds have a rich, nutty, and fragrant flavor, making them perfect for seasoning pork, chicken, or duck. Add salt, a pinch of pepper, then roast, stir-fry, boil, or braise. The sour, sweet, nutty, and fragrant taste of the mac mat seeds infuses the meat beautifully, making it irresistibly tasty.

One standout dish is the pan-seared duck with mac mat fruit and leaves. Clean the duck, then marinate the thigh with dried mac mat fruit, crushing a few mac mat leaves into the mix, adding sugar and a pinch of pepper. Next, place the duck in a very hot pan, remove the leaves and spices, and press the duck skin side down. The fat sizzles and turns golden brown before you cook the meat side. Keep the heat low, allowing the meat to cook through before adding the marinated seasonings. The duck dish features crispy, golden skin and tender, aromatic meat.

In addition to being used in the preparation of Lang Son cuisine, mac mat is also used in traditional medicine. Mac mat plant-based medicine treats fever, flu, and rheumatism, while the leaves are used to prepare a hair rinse to combat dandruff. The leaves also stimulate bile production and aid digestion. The essential oil from the mac mat fruit is beneficial for liver protection and pain relief.

According to Mytour.vn

***

Source: Mytour.vn Travel Guide