Coc Mo cake
Cooc Mo is also a type of cake that is often made by ethnic people in Bac Kan. At first glance, many people mistook it for banh gio because the form of banh cooc is the same. The cake is also wrapped in a pyramid shape, but the wrapping leaves are banana leaves.
Cooc Mo has a bold and fragrant taste because it is made from upland glutinous rice and red peanut kernels. Eating is not boring, the taste is suitable for many people, Cooc Mo cake is very suitable for breakfast meals.
Ba Be sour shrimp
Sour shrimp is a delicious dish of Bac Kan, present in many places and processing areas, but sour shrimp in Khang Ninh – Ba Be has a very distinct taste of the mountainous region of North Vietnam. Visitors to Bac Kan without enjoying Ba Be sour shrimp are really regretful.
Currently, every 5 days a session of sour shrimp is sold at Khang Ninh market (on the way to visit Ba Be lake) because it is not only a familiar dish of the mountainous people but it has been visited by many tourists. known by visitors from all over the world
Humiliation Bac Kan
Tasty bacon is briefly boiled, poke the skin with a bamboo toothpick carefully to marinate with rich spices. Next, turn the meat evenly, just rotate it and brush it with honey so that the skin has an attractive yellow color. Golden fried potatoes, arrange a piece of potato, a piece of meat, the filling is made of meat, shiitake mushrooms, wood ear, … steamed about 5 hours.
This “sprout” dish has the seductive aroma of meat, the flesh of potatoes… just eat a piece, you won’t waste time cooking it at all. The people here are very proud to introduce this specialty of their homeland to diners when coming to Bac Kan.
Roasted suckling pig
Pigs after poaching, use guava leaf cooking water to shave off the hair, cut open and clean the belly, then stuff the pig’s belly with ingredients such as honey, star anise, cardamom, cinnamon … and then turn it on. embers.
When spinning, often use a towel dipped in water to wipe the pig so that the outside of the pig’s skin does not burn, when the pig is almost cooked, use a tattoo stick to puncture the pig so that the water and fat flow out. After that, we will put the pork out for about 1 hour to reduce the heat and let the meat on the plate not be crushed when cutting.
The plate of golden roast pork is delicious and mouth-watering. Biting a piece of roasted meat has the sweetness of cooked meat, the aroma of honey leaves, the greasy taste of grilled meat, a piece of meat is marinated richly, once you eat it, you will remember it forever.
Khau Thuy Cake
The Tay ethnic people use water hyacinth to boil water, and the red flower tree burns for ashes. The water is mixed between these two things to soak glutinous rice, when the rice expands, it is brought to the table. The ingredients not to be missed are taro and wine. Watermelon, ashes help the cake to expand, the cake is colored by taro, the aroma from the wine is extremely attractive.
Diners when coming to Bac Kan can easily buy this cake as a gift for their loved ones, a meaningful gift and a very special specialty here.
Dam Den sticky rice
Dam Deng sticky rice is a special dish of the northern mountainous people for generations. Dam Deng sticky rice is often found in markets, weddings or holidays of the northern mountainous ethnic groups, especially on the occasion of the Qingming New Year (March 3 of the lunar calendar).
This sticky rice dish is very unique because it is cooked from upland glutinous rice and all the colors of the sticky rice are not created by coloring but by the flavor of plants. People take the leaves of the plant and some other leaves to boil, drain the water, soak the glutinous rice for a few hours and then carry the items on a wooden tray. The water to soak the rice must be hot, when the sticky rice is ripe, it will be flexible.
Dam Deng sticky rice has a characteristic aroma of plants, which cannot be confused with any other type of sticky rice. The sticky rice seeds are beautiful but not wet, when cooled, the sticky rice seeds will shrink but are still soft, flexible and fragrant. Dam Deng sticky rice is usually eaten with sesame salt or shrimp, depending on the taste of each person. Bac Kan people believe that eating this sticky rice will bring a lot of luck and good fortune.
Chickweed (wild gourd)
Unlike other vegetables that only need to be grown a day or two to pick leaves, cassava vegetables from planting to being picked for the first time must take at least 3-5 years, and after 10 years, they will be harvested. With a large amount.
The leaves are used to cook soup with meat or fish. The taste of this vegetable is very rich, just a few stalks are enough to cook a delicious bowl of soup for 4 people. According to the people’s experience, it is necessary to eat pure vegetable soup, season with a little salt. , slowly chew each small leaf carefully, enjoy deeply, carefully its sweet, indescribable fleshy taste, then you can feel the special flavor of the plant. The male vegetable plants for the dragon dragon clusters. This type can be cooked in soup and even better, stir-fried with beef.
The fruit is oval in shape, as big as a pod, dark yellow when ripe, and has a sweet taste like honey. The seeds of the cassava fruit, after being peeled and boiled with bones, are very delicious, sweet and fleshy.
Jiaogulan Researched contains more than 100 types of saponins, the structure is similar to the saponin in ginseng and septum. In addition, Flavonoids have strong anti-aging effects, helping to keep young for a long time, moreover, Jiaogulan has trace amounts of Zn, Fe, and Se, which are used to reduce blood fat, stabilize blood pressure, and fight some cardiovascular complications and diabetes. … very good for everyone’s health.
People here often use the leaves and branches of this tree to make herbal tea, the young leaves are also used as vegetables. If you have the opportunity to come to this place, do not forget to enjoy the sweet and nutritious Jiaogu Lam soup here!
Ant egg cake
The hardest thing to make a unique cake is to go get ant eggs for the filling in the forest. This type of ant is black, has a small body, and a pointed tail, often nesting on the tree. The nests are black, round or oval in shape, tightly attached to tree branches. Ants are not poisonous, bite painless, so their eggs can be processed to eat.
The crust is made quite simply, the glutinous rice is ground to a fine powder and condensed into a flexible powder. The people who make the onions are fried and then put in the ant eggs to roast in the right way to create a greasy smell to create the cake. Wrap the cake for the filling inside the shell carefully so that the cake is square. Finally, wrap the outside of the fig leaf and put it in a pot like sticky rice for about 30 minutes to cook.
Ant egg cake is a culinary dish imbued with the culture of the Tay ethnic group. This strange cake full of flavors of the mountains, rich and greasy will make visitors from all over the world remember and never forget.
Grilled fish Pac Ngoi
There are many fish in Ba Be Lake, often caught by people manually, the quantity of fish is not much, but the quality is great because the fish meat is white, firm and has a sweet taste. People choose to take a fish that is only as small as a thumb, this fish is both like a goby and like a fish that is swept down to make grilled fish.
To get grilled fish, people here have to go through a fish processing process, although it is not difficult, but it takes time. Fresh fish, after being caught, choose the same ones, remove the intestines, remove them and wash them, then put them in the cooked food. Next, people use bamboo braces to form clamps, each clamp is about 8-10 children. Leave the fish clips to dry in the sun. Let it dry for about 3-4 days in the sun.
When eating, we just need to remove the fish from the bamboo brace and use alcohol to bake it (like grilled squid), or let the gills grilled on a charcoal stove (grilled with fish charcoal will be more delicious). There is no need to over-cook because the fish is already cooked once. We only lightly grill the fish until it’s cooked. If the fish is cooked too well, it will be bitter and dry and will not taste good.
The outside of the cake is not outstanding, the round cake is slightly better than the caged longan. The cake has a faint brownish brown color covered under a layer of white flour. Although the cake is small, it is processed by elaborate hands with a combination of many ingredients, typical Bac Kan flavor.
The process to make this cake is not too fussy, glutinous rice is the main ingredient, delicious rice is ground and dried finely to make glutinous flour. Then knead the dough with thick tea to get the color, add a little white wine. Knead the dough well, then shape the cake to the right size, fry it in a greased pan. Heat the sugar and then drop the fried cake in the sugar, take it out and immediately roll it into the flour to make the cake. The inside is soft and fragrant, and the outside is crispy and delicious.
Sausage filling is selected from shoulder meat, both lean and fat, when you eat it, you will find it satisfying without being sick. After stuffing the meat into the tenderloin, people bring it to the kitchen attic, the warmth of the kitchen will help the sausages tighten and firm. Leave it for 5-6 days to be eaten, fried sausages until cooked, sprinkled with a little fish sauce, fresh onions, the taste no one can resist.
sausage Processed by the hands of Bac Kan people, it has a very characteristic taste, of the forest, kitchen smoke, fragrant honey… when eaten, it is a blend of the crunchy and sweet young intestines of lean meat, the fat of fat, extremely medium. mouth.
Wormwood cake It is similar to the thick cake of the lowland people, but the taste and the way it is made is also a bit more special. Wormwood leaves are washed, boiled with kitchen ash water for 2-3 hours. After boiling the leaves, wash them several times to clean the ash water, skip the ash, squeeze out the water and hold it in handfuls. This leaf will be pounded with cooked sticky rice to create flavor and color for the crust. The filling is made from beans, each hot cake is placed on a round banana leaf circle.
Wormwood cake It is a cake that is easy to eat, cool but not boring. Especially, the pungent, strange aroma of wormwood leaves in the highlands makes diners come here love to buy cakes as gifts, both rustic and bold with the ethnic colors of Bac Kan.
Men It is processed through many stages such as peeling, separating the kernels from the cob, and grinding corn kernels into flour. After the cornstarch is satisfied, we mix the cornstarch with water and stir until the flour is loose, continue to pour the mixed corn into the pot, add enough water to the dish. To get the finished product, the maker has to make cornmeal twice on a wooden pallet.
Men When ripe, it has a very fragrant, flexible taste, easy to eat, people here often eat it with a bowl of soup, especially pumpkin soup, which will make the dish more attractive.
Shan Tuyet Tea
Cho Don, Bac Kan currently has over 1000 ancient tea trees over 100 years old that are in the harvesting period. Unlike other tea varieties, shan Tuyet tea buds are covered with a layer of white fluff, looking like many snowflakes forming. After drying the tea buds, we will get a kind of silvery white color, mixed with golden water, extremely attractive, rich in flavor.
Dish Bac Kan vermicelli It is favored by many people due to the traditional production experience of ethnic minorities, tough yarn, and characteristic aroma. The vermicelli noodles, after being cooked to cool, are not friable or crushed.