In Vietnam, Buffalo meat is hung kitchen specialty dish often found in black Thai meal. This meat dish is usually made from corn of the buffaloes and cows grazing on the mountainous northwestern regions. When done, people wailing of flesh into pieces of lead type and move along the fiber, and then smoked by the smoke of charcoal from the mountain rock.
Thit trau gac bep – a specialty of Moc Chau
Finished with buffalo meat, the smell of smoke almost intact, yet not obtrusive. The processing techniques are traditional secret but fairly homogeneous product. Workers use a meat marinated with spices such as chilli, ginger, especially getting Khen – a forest pepper ethnic minority northwestern highlands. The spices are even found raw meat on each bar. Dried meat pieces but still retain the flavor characteristics, especially sweetness of the flesh.
When people eat shredded along the grain, can be eaten immediately or be regarded as the main dish drink drinking alcohol and corn. This dish is made entirely natural, with no preservatives, but to reserve about one month.
Today, as the level of cultural exchange between nations on a development, buffalo meat is not confined to the kitchen upstairs in Thai meal which followed guests to all parts. Also, how to enjoy it every place is different.
If Thais enjoy their specialties instead of salty foods, especially on the occasion of rain, flooding or the days between harvests, malnutrition … but now, this dish can be served with soup or barbecue . However, the characteristic taste of roasted buffalo meat intact only when taken directly from the upstairs kitchen, still smelling of smoke, spicy chili, the concentration levels of suffering compliment.