Specialties hybrid steamed pork, grilled bamboo tube

With the unique processing style of the Ede people, the steamed and grilled pork dish of Dak Lak province has just entered the Top 100 special dishes of Vietnam in 2020-2021. The dish has a delicious taste, showing that Dak Lak cuisine continues to skillfully inherit the culinary quintessence of the local ethnic communities and changes in accordance with modern life.
Just quickly mixing the pork with prepared and pre-processed spices, Ms. Tran Thi Kim Lien, Deputy Chef at Ko Tam tourist area (Buon Ma Thuot city, Dak Lak province) said, This feed has the main ingredients of hybrid wild boar and other natural spices. In it, the most typical spices are chili, green pepper, cilantro and white leaf. The seasonings can also be changed seasonally, due to being completely naturally planted.

Grilled pork hybrid dish with bamboo tube. According to Ms. Lien, this dish is not processed too fussy but requires meticulousness, it is important that the ingredients are fresh, including the outer bamboo tube. “Meat must be delicious, fresh, with fat and lean skin, balanced and fresh. And the bamboo tube must also be very fresh, when customers order, we cut the bamboo in the morning, then the bamboo will be sweet and fragrant. And when the meat is grilled, it is delicious. After marinating and letting for about 15 minutes to soak the spices, the pork is put into a bamboo tube, the end of the tube is covered with banana leaves and grilled over embers or in the high pressure oven for about 1 hour. Pork is seasoned and left for about 15 minutes. For grilling on a charcoal stove, grill is very important. To avoid burning, the griller needs to observe to turn the tube over, so that the meat is cooked evenly. When the bamboo tube outside is scorched yellow, the aroma of meat spreads can be enjoyed. Pork grilled on bamboo tube will look like steamed pork because it is grilled through a layer of bamboo, so the meat is fragrant while keeping the softness, the skin is crispy, the fat is fat but less greasy. The cooked meat does not smell smoke, coal ash, is not too dry due to dehydration. This dish is served with salt green chili and herbs. The pungent taste of the chili and the aroma of the meat create an attractive dish for visitors. Ms. Nguyen Thi Hoai Bao, from Quang Phu town, Cu Mgar district, Dak Lak province, when enjoying this dish, feels, “The dish has a unique characteristic of the Central Highlands, the taste is very delicious and rich. Ede people are infused with spices, so it feels difficult to describe when eating, including lemongrass, galangal, pepper, and the taste of some leaves that only people have. New people in the Central Highlands have “. After seasoning, the pork is put into a fresh bamboo tube. According to Ms. Nguyen Thi Ngoc Anh, Chairman of the Board of Directors of Ko Tam Ecotourism and Community Culture Company, the steamed hybrid pork dish, grilled bamboo tube is processed according to the traditional cuisine of the Ede people in Dak Lak. and blended, marinated with natural ingredients available, so that brings its own unique flavor here. In particular, hybrid pork is an ingredient that makes the dish unique, because hybrid pigs are bred from grass pigs (piglets) with wild boars. Along with the cooking process is a story about culture and environmental protection. That is why, recently, the steamed hybrid pork dish, grilled bamboo tube in Ko Tam tourist area was selected by the Vietnam Record organization to be in the Top 100 special dishes of Vietnam in 2020-2021. The end of the tube is covered with banana leaves. Ms. Nguyen Thi Ngoc Anh shared, “The province also introduced Dak Lak’s delicacies and the Institute of Records allowed people to check and evaluate many times, then announced and decided on the steamed pork hybrid dish, Grilled with bamboo tube, I am extremely happy because we have a story and we came up with a story when we do travel to create a regional specialty dish and preserve the varieties that heaven was born with. in my country “. The Ede people often used the way of baking on charcoal stove, repeatedly turning the meat in the tube well and not being burned. Thus, along with grilled chicken rice dish was in the Top 100 specialties of Vietnam (period 2011 – 2016), up to now, Dak Lak province has 2 dishes in the Top 100 of Vietnam. Along with that, in recent years, the dishes are made from the available ingredients of the local ethnic people such as bitter tomato soup, dried fish tomato salad, dishes from rattan buds, cloves leaves, … shows more and more in the menu of restaurants, eateries and is favored by customers. From the traditional ingredients and cooking methods, many chefs have suitable variations to suit the tastes of diners, creating a rich variety of dishes while still retaining the unique features in the cuisine of the local ethnic community./.