If you have the opportunity to come to Binh Dinh and see people dangling ‘broom handles’ outside the restaurant, don’t be surprised, because they are not ordinary ‘broom handles’, it is a specialty dish. of the people of the martial country – the tré dish is wrapped like a broom handle.
Thinly sliced meat is seasoned to taste. According to the elders in the locality, tré dish appeared from the Tay Son uprising, this dish is often stuffed into a ceramic bowl, buried in the corner of the kitchen to ferment to eat during Tet. And later on that dish was called the camp to the city. Tré is made from simple and easy-to-find local ingredients such as pork head, beef or lean pork. Pork head meat (ears, nose, cheeks), cleaned and boiled, sliced to absorb spices easily and when the package of meat is easy to stick. Depending on preference, in addition to head meat, someone also uses skin or bacon. Meat after slicing, taste with salt and pepper to taste. Mix the meat with galangal, garlic, crushed rice. All spices are put into the brass bowl, mixed with the meat, and squeezed to absorb. Next is the wrapping stitch. Spread the banana leaves, clean young guava leaves, lay them flat on top and spread the mixture evenly on top, then roll it up tightly, firmly then cover the outside layer of new rice straw “coat” and tighten two ends are flat. Thanks to the elaborate package, Binh Dinh can be stored for many days. According to the experience of local people, the tea package must hold hands tightly, so that when opening the leaves, the leaf curls into an eye-catching block. It sounds quite simple, but if you are not used to it, it can be difficult to squeeze the discrete meat into a ball. After completing the “packaging” stage, the tea is fermented naturally, after 2 to 3 days it will ripen by itself, the spices will be absorbed together to create a characteristic flavor of the dish. After eating, people peel the straw and leaves outside, use chopsticks to beat the pieces of meat together, and then place them on a plate. When using it can be rolled with rice paper and raw vegetables, or sour food and dipped in garlic chili sauce or chili sauce. For people in Central Vietnam who are far away from the country, getting a few blows on Tet’s day is not as meaningful. Nowadays, tea dish is very popular with Quy Nhon people, so there are quite a few shops selling specialties here. Enter the restaurant, order a little chili and fresh garlic, with a cup of wine, there is nothing more interesting.
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