TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 81

C•M LAM
ß©y lµ m„n ®n kh´ng th” thi’u trong b˜a c¨m
hµng ngµy cÒa ng≠Íi d©n mi“n nÛi T©y Bæc.
C¨m lam Æ≠Óc n≠Ìng trong Ëng tre, Ëng n¯a,
vÌi nguy™n li÷u Æ≠Óc dÔng lµ gπo n’p n≠¨ng.
Khi th≠Îng th¯c, th˘c kh∏ch sœ dÔng tay b„c
t∏ch lÌp v· b™n ngoµi cÒa Ëng cho tÌi khi g∆p
c∏c lÌp mµng lÙa m·ng mµu træng b‰c l†y c¨m,
dµi thµnh khÛc ÆÛng bªng chi“u dµi Ëng n¯a.
BŒ mi’ng c¨m lam, ch†m muËi vıng ho∆c muËi
lπc, c∂m nhÀn ÆÈ dai dai, m“m mfin cÒa lÌp
mµng lÙa m·ng hfla quy÷n trong tıng hπt c¨m
ngon. H≠¨ng th¨m cÒa vıng, vfi ÆÀm Ƶ cÒa thfit
heo rıng n≠Ìng hfla quy÷n vÌi dŒo th¨m cÒa
n’p n≠¨ng tπo n™n mÈt m„n ®n h†p d…n
th†m Æ…m h≠¨ng nÛi rıng, lµm say lflng
ng≠Íi th≠Îng th¯c.

TH¿NG Cˇ
Lµ Æ∆c s∂n cÒa ng≠Íi d©n tÈc M´ng song cho
Æ’n nay, m„n ®n nµy Æ∑ trÎ n™n quen thuÈc
vÌi r†t nhi“u tÈc ng≠Íi Î vÔng cao, vµ Æ∆c bi÷t
trÎ thµnh m„n ®n nÊi ti’ng, h†p d…n vÌi kh∏ch
du lfich. Thfit n†u thæng cË theo truy“n thËng
lµ thfit ng˘a, v“ sau c„ th™m thfit bfl, thfit tr©u vµ
thfit lÓn. ß” ch’ bi’n thæng cË ph∂i sˆ dÙng r†t
nhi“u loπi gia vfi Æ∆c bi÷t cÒa vÔng cao, c∏ch
ch’ bi’n cÚng kh∏c nhau tÔy tıng vÔng. Sau
khi mÊ ng˘a, lµm sπch sœ, t†t c∂ thfit vµ lÙc
phÒ ngÚ tπng cÒa con ng˘a sœ Æ≠Óc ≠Ìp gia vfi
gÂm muËi, th∂o qu∂, Æfia Æi“n, qu’, l∏ chanh
n≠Ìng th¨m trong kho∂ng 15-30 phÛt rÂi Æem
xµo ch›n, cho n≠Ìc vµo h«m nhı. Thæng cË
c„ mÔi h¨i kh„ chfiu vÌi nh˜ng ng≠Íi ®n l«n
Æ«u do sˆ dÙng nhi“u loπi gia vfi. Nh≠ng
khi th≠Îng th¯c mi’ng thfit ng˘a Æ∑ Æ≠Óc
h«m nhı vÌi chän r≠Óu ng´ cay nÂng,
vfi ng‰t m“m cÒa thfit k’t hÓp vfi cay cÒa
Ìt Bæc Hµ, bπn sœ c∂m nhÀn tr‰n vãn
h≠¨ng vfi vÔng cao.

Thang co

rice cooked in a bamboo tube
This is an indispensable dish in any meal for
locals in the Northwest mountainous area.
Glutinous rice is cooked in a tube of bamboo.
When it is done, you just need to remove the
burned outer layers until there is only one thin
layer of bamboo enveloping white rice grains.
Break the tube of rice into small pieces and enjoy
them with salted roasted sesame and peanut,
then you can feel the sweet flavor of glutinous
rice blended with the fresh fragrance of bamboo.
Experience such delicious rice and sniff the
greasy saltiness of sesame or the great taste of
grilled wild boar, you will certainly know why
many people are mesmerized by this dish.

Thang co is a special local dish of the H’Mong
ethnic people. Nowadays, this dish is very
popular with highland people and becomes
a must-try dish for visitors. Thang co is
traditionally made from horse meat, but beef,
buffalo meat and pork may be used now.
Locals use a variety of special spices to cook
thang co and each region has a different way
of making this dish. Horse meat and almost
all the offal will be prepared and mixed with
spices including salt, cardamom, cinnamon
and lemon leaves. The meat and offal is baked
for 15-30 minutes. Then all the ingredients are
poured into a big pot of water and simmered
for a long time. Because of its spices, thang co
has a strange smell that is not very pleasant.
However, when enjoying sweet, soft stewed
meat with hot corn wine, you can completely
enjoy the taste of a mountain.

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