Top 15 dishes not to be missed in Lang Son

In Trang Dinh (Lang Son), almost every family closes on Tet holidays Khao cake to place on the table to worship ancestors, make dishes to receive guests in the new year or give gifts to relatives and friends near and far. Cake survey is the custom of the Tay and Nung here. Banh Khoai is not only a snack, a gift, but also used by people as a dry food. People who go to the fields often bring this cake to eat to fight hunger but not get sick after Tet days with a lot of meat and fat.

People choose to buy delicious glutinous rice, firm seeds, roasted crispy evenly, if over-roasted, the cake will have a dull taste, if it is not roasted enough, the cake will lose its aroma. After that, bring the roasted or ground rice to a fine powder and then wrap it in paper to incubate and lower the soil for about 10 days. This step makes it easier to close the cake into the mold. Diameter or caster sugar is finely pounded and mixed with glutinous rice flour, rubbed well to blend together and sieved to get the smoothest part of the mixture.

Put the flour mixed with sugar into the mold, sprinkle the filling made with sesame seeds or green beans on top. After sprinkling the last layer of flour on top of the filling, press the cake into the mold, forming a block. The last step is the packaging process.

Sticky rice leaf sticky rice from Lang purple thanks to the boiling water of the leaves called camo leaves, the most blooming in April and May. After boiling, the leaves will be soaked in water with sticky rice overnight. The pure white sticky rice after soaking will turn purple, which many people often joke about because it has been attached to “purple medicine”. The color of sticky rice is also the color of sticky rice after it is soaked.

Thing sticky rice as simple as sticky rice, sticky rice with beans. When the dish, to have more flavor, you can add a little white salt, mix well, or scrape a little copra mixed into the sticky rice to have a fatty taste. If you want, you can also use peeled green beans with sticky rice to create blue and purple colors on the plate of sticky rice. The scent that rises when sticky rice is also very special compared to the aroma of other types of sticky rice, probably because the scent of Camellia leaves permeates the sticky rice.

Grilled pig It is a famous dish in Lang Son that has long been indispensable in the hearty dishes and is a typical dish of the Tay people. Roast pork is processed very sophisticatedly, bringing a very unique flavor. Usually people only roast pigs from 25kg to 30kg so that the pork is soft and fragrant. Like roast duck, roast pork skin is also coated with honey to create a characteristic golden color.

Special point of Lang Son roast pork It is in its accompanying condiments, usually people use fresh honey leaves, honey fruit, tofu like Tau choong (a type of soy sauce made according to the recipe of the Tay people), salt, monosodium glutamate .. Stir-fry and then rub the pork belly well before bringing the pig to roast. Standard roast meat is when the meat is marinated, soft but still has a certain toughness, the pork skin is shiny, brick red, crispy in the mouth even when the meat has cooled, the fat is greasy but not boring. Eating once makes people remember forever.

Huu Lung is a district in Lang Son province, which is famous for its unique grilled spring rolls that cannot be found anywhere else. Huu Lung grilled spring rolls Made from raw pork, wrapped in banana leaves and spices, left to ferment for 2 to 3 days and then grilled on a charcoal stove until the banana leaves are almost brown.

Lang Son grilled spring rolls has a strong aroma and sour taste of fermented meat, spring rolls are best when eaten with clove leaves and sweet and sour dipping sauce, all these flavors blend together to create a typical dish of the region. Lung Cu land. On cold days, sipping a plate of grilled spring rolls and a few glasses of Mau Son wine is an elegant pleasure in life.

As a familiar gift of Vietnamese people, meat egg rolls is the typical breakfast dish in every morning of the people of Lang. Tourists when coming to Lang Son, definitely have to enjoy this cake once, it is not too picky, luxurious but strangely delicious, it is like the taste of the cuisine of Lang Son…

Still simply a cake made from finely ground rice, but the special feature of Lang Son rolls is a different filling and a recipe for making traditional broth. Instead of just filling with meat, wood ear, and dried onion like the usual banh cuon, the Lang Son roll includes meat and delicious, greasy egg yolks. The broth of the cake is simmered from the bone, adding spices, onions, coriander, pepper, chili … or vinegar and sugar mixed with soy sauce. When we eat, we will feel the plasticity and coolness of the cake, the sweetness of the meat and the richness of the egg along with the scent of the broth, all creating a brand of banh cuon that is only available in Lang Son.

Egg rolls with meat from Lang must be eaten immediately after it is still hot to be delicious, so the eggs do not get fishy, ​​especially on cold winter mornings in the land near the border, enjoying a plate of steamed egg rolls with meat is indeed warming. heart.

Roast duck The attractiveness of Lang is cleverly combined with pho to create a unique and attractive dish. The chewy noodles still have the smell of rice, the sweet broth combined with the duck is still hot, golden, faintly smelling of honey, add a few spoons of duck fat and green onions, pepper, chili… all blend in together to create a unique flavor of Lang Son.

today, Roast duck noodle soup The origin of Lang was present in Hanoi for only about 30.000 VND/bowl. Right in Lang Son, there are some famous roast duck noodle shops you can visit when you have the opportunity such as:

• Hai Xom Roast Duck Pho: 12 Ba Trieu, Hoang Van Thu, City. Lang Son
• Mat Mat Roast Duck Restaurant: 15 Bac Son, Vinh Trai, City. Lang Son
• Hung Hung Roast Duck Restaurant: 13 Bac Son, Vinh Trai, City. Lang Son
• Huong Nga Roast Duck Restaurant: 128 Bac Son, Vinh Trai, City. Lang Son
• Ha Nga Roast Duck Restaurant: 157 Hung Vuong, City. Lang Son.

Humiliation or humiliation stage It is a dish of stewed pork belly with water, with typical Chinese flavor, a typical dish of some northern mountainous provinces such as Cao Bang, Bac Giang… but the most famous is still Khau hum. Lang Son.

humiliation Made from pork belly cut into quite large pieces with extremely elaborate and complicated processing stages. A piece of khau humiliation is a clever combination of many spices such as: basil, five flavors, terracotta, garlic, chili, wine, vinegar, monosodium glutamate, pepper… all blended in the same piece of meat. It makes Khau Hum not sick and brings a unique aroma that no other dish has.

Disgusting Food Often used in a luxurious table or to receive guests from afar, the rich flavor of the flesh and the meat that melts in your mouth will make you have an unforgettable impression.

The main ingredients to make the dish Cao Xing cake is plain rice. Rice must be delicious, white and fragrant, cook fragrant rice and make cakes delicious and smooth. To make banh xeo, people perform the following steps:

FlourRice is soaked overnight to succulent, washed clean and then ground in a stone mortar into a paste. Take out a part of the flour, then add water to dilute the flour, then bring to a boil, stirring until the dough is almost cooked. This flour is mixed with the other raw flour into a semi-raw, half-cooked, thick paste. It must be mixed for the dough to be half-cooked, half-cooked, so that when steaming, the cake is not broken. Add a little salt, the main noodles to taste, so the dough is ready.

Cake filling: The filling is made of minced pork and dried onions. Pork shoulder minced, marinated with spices to taste. Finely chopped onions, put in a frying pan and then add the meat and stir-fry to hunt.

Steamed buns: Steamed sticky rice cake is quite sophisticated and has to be divided into three times. The cake mold is a deep aluminum tray, about the size of a small tray. Pour a layer of dough the thickness of a knuckle into the mold and then steam it in a water bath. After the dough is cooked, add another layer of flour and continue to steam until cooked. Then add a third layer of flour, which is thinner than the previous two and is mixed with the cake filling and soy sauce and a little chopped scallions and continues to steam until cooked. The cake must be steamed many times because if you leave a thick layer, the cake will cook unevenly and not be chewy. When the cake is cooked, the aroma of rice flour mixed with the smell of fried onions is extremely attractive. Using a sharp knife, cut the cake into a rectangle about the size of a matchbox and sprinkle some crushed peanuts.

As the most famous dish of Lang Son, duck turned This place is famous from far and near, making many people always wish to taste it once. The people here choose That Khe gourd duck with thick body, small bones and soft meat to make this dish to ensure that diners always feel the most satisfied. When just finished roasting, the duck skin is glossy, with a dark yellow color of honey. Honey is the secret of the Lang people.

Besides, roasted duck Here, it is also special because the forest leaves are brought back by the people to combine with ducks, in which it is indispensable for the leaves and the nectarine fruit. The seasonings for a complete roast duck are also quite rich, including: black soy sauce, lemongrass, chili, black pepper, soybean oil, ginger, seasoning, lemon or vinegar, garlic, malt… Lang Son people also have a unique feature, they do not use fish sauce, bottled soy sauce, but make their own dipping sauce with the greasy water in the belly of freshly roasted duck and a few esoteric spices.

Another specialty in Mau Son is incense frog. This is a rare species of frog with high culinary and economic value. Scent Frog living in caves, along streams and creeks of Cong Son commune, Cao Loc district and Mau Son commune, Loc Binh district. This frog breed is no different from common frogs, but they have larger fat thighs than copper frogs. With the ability to change color to evade enemies, there are those that are green like moss, so they are also called green frogs.

Frog meat is white and very delicious, especially without a fishy smell, even when cooled. People also use meat incense frog To cook porridge, delicious and fragrant no less than chicken. If you want, you can order stir-fried frogs with chayote, frogs with flour rolls, frogs cooked with bananas and beans, which are also simple and attractive recipes, the most popular is the deep-fried frog dish.

Sour Pho is one of the most famous and unique specialties of Lang, a rustic dish that is present during the holidays or the occasions when there are precious guests coming to visit the houses of the people here.

Sour Pho It is a very sophisticated dish with a very unique taste. The dish is combined with many ingredients such as noodle soup, char siu meat, peanuts, dried onions, sweet potatoes or taro, cucumbers, herbs… The enough water (sauce) is the perfect combination of Onion, non-aromatic garlic and then cooked with chili, tomato, vinegar, sugar, sugar, fish sauce, ginger… add a little tapioca starch for enough consistency. People who eat according to their taste can add lemon, chili, pepper…

Sour Pho As a cold dish, it is very suitable to eat in the hot season, but in the cold season, people can warm up the noodle soup and water enough before enjoying. Sour Pho is not only a rustic dish but also the pride of Lang Son people. You can easily find this dish at any restaurant (especially on Le Le and Bac Son streets, Lang Son city).

Black rice cake (Banh chung (also known as banh chung cam) is wrapped in a long cylinder like the southern banh tet or the humpback cake of the Giay people. However, the typical cake of the Tay people in Bac Son district (Lang Son) has a very fancy glossy black color, tightly intertwined with each firm grain of sticky rice and makes many people curious.

Black rice cake must be wrapped manually. The cake is about 30cm long, 6-7cm in diameter and tightly rolled with a long roll. Before boiling the cake, people soak it in cold water once, put it in a pot and pour water to cover the leaves, cook for about 4-5 hours, then take it out.

When enjoying, people take the rice fiber itself and wrap it around the body of the cake to cut it into slices. Seen from the outside, the cake is sticky, with a yellow filling with bean color, fragrant with the smell of onion, pepper, and dong leaves. Just looking at it, diners are ecstatic enough and feel like they are mesmerized by this highland specialty.

With wormwood cakeIn the northern mountainous region, people often boil young wormwood leaves with clean ash water until soft, then wash them, remove the fibers, and put them in a mortar. The cooked sticky rice is also pounded in the mortar along with the finely pounded wormwood leaves. Just pounding it from the time the sticky rice is hot until it becomes a soft, smooth and flexible dough, then switch to catching the cake. There is also another way to treat leaves, which is to boil clear lime water to keep the green color, then stir to drain, finally the leaves are also pounded with sticky rice until it becomes a fine powder.

There are also places, people grind the leaves and mix them with rice and green sticky rice, then grind them finely. When the dough is smooth, the cake is filled with sesame seeds and finely pounded sugar. The ratio of the filling is not much compared to the sweet bean paste cake below. In return, the very smell of sesame mixed with the smell of wormwood leaves is now only fragrant but not bitter at all. Lang Son is considered the “capital” of wormwood cake. Coming to this land, in addition to buying roasted duck meat and humiliating bowls, tourists often buy wormwood cakes as gifts.

Mentioned Lam rice People often remember famous lands such as Hoa Binh, Son La, Cao Bang … but if you have once come to Bac Son, Lang Son to enjoy the rice dish of the Tay ethnic people here, you will surely enjoy it. You won’t be able to forget its unique flavor.

Making Lam rice The Tay people also do the same thing as making rice lam in other places, that is, they also put rice and water into a bamboo tube and then bake it. But the Tay people in Lang Son have their own secret to making rice lam, their rice lam has its own unique flavor. It is the sweet smell of glutinous rice mixed with the fatty smell of peanuts and the strong scent of the macadamia leaves.

What creates its own flavor that distinguishes it from Lam rice In other places, they mix peanuts with glutinous rice and then compress them into bamboo tubes. After compacting the rice and adding water, they took the leaves of the bile to close the tube. The buttoning of rice with molasses leaves both creates its own aroma and prevents water from entering the tube from fading the rice.

The dish originating from China when imported into Vietnam, combined with the taste of the Vietnamese people has become a special gift of Lang. Wow! Made from duck meat but processed quite nicely. Same duck meat but divided into two types on two different plates:

• One plate is duck meat with oil that has been marinated with basil, the other is duck meat wrapped in glutinous rice flour and fried in yellow. Looking at the dish of golden brown duck meat next to the plate of fresh green vegetables, I have not eaten but already feel delicious. Duck meat with oil is served with a bowl of sauce consisting of spices, chili, vinegar soaked with bitter bamboo shoots and honey. It has a rich taste of well-seasoned duck meat, but it has the sour taste of a very own dipping sauce.
• A plate of duck meat wrapped in glutinous rice flour – the kind of glutinous rice flour that the salty donut vendors still use to make cakes – is dipped with papaya fish sauce mixed with chili vinegar. Biting a piece, you can see the softness of glutinous rice flour, the second piece immediately feel the sweetness of golden cooked duck meat. Eat forever without getting bored. Both of these are served with raw vegetables.

In the cool breeze of the highlands, gathering with friends, sipping some Mau Son wine, sipping the rich taste of the chao, sipping before the spicy taste of ginger and chili, you can feel all the excitement. Lang cuisine.