Dried Buffalo Meat

All ethnic groups in the northwestern region of Vietnam have their own unique cuisines that reflect their rich cultural heritage. Among these culinary delights, one of the standout dishes is dried buffalo meat, particularly celebrated in Dien Bien. This dish has gained popularity across Vietnam, making it essential for any traveler to try the famous dried buffalo meat when visiting this enchanting region.

Preparing this dish is quite an art form, requiring careful selection of ingredients and techniques. First, gather all necessary components: buffalo meat, fresh vegetables, and an array of spices. For the best results, use fresh cuts from the buffalo's muscles. Key ingredients also include lemongrass, ginger, garlic, chilies, sugar, and a local spice known as Mac Khen.
Photo: monngonmienbac.net

The first step is to trim the sinews from the meat and cut it into pieces that are approximately 7-8 cm in size. Next, mince the meat with the spices according to a precise ratio. After letting the mixture rest for about 2-3 hours to allow the flavors to meld, hang the pieces of meat over hot coals using a small stick. It's important to keep the meat at a safe distance from the coals to avoid burning the outside while leaving the inside undercooked. After roughly one hour of cooking, the meat will develop a rich brown color and emanate an irresistible aroma, signaling that it is ready for consumption.

You can enjoy the dried buffalo meat immediately or preserve it for later use. If you choose to save it, always remember to reheat the meat slightly before eating. This simple step will enhance the natural sweetness of the buffalo meat and accentuate the distinctive spices unique to the Tay Bac region.