Co Lung Duck
The Co Lung duck breed is a specialty in Co Lung commune, Ba Thuoc district. Due to its growth in the middle of Pu Luong water with a fresh and cool climate, Co Lung ducks have a clean and diverse source of natural food. Duck meat from then on also has a different taste, only boiled without meat is sweet, fragrant, and firm. Visitors can order boiled, roasted, grilled duck... at restaurants, homestays, resorts in Pu Luong.
Mountain snails
Mountain snails mainly live in rock crevices and caves in the forest. They not only eat moss and weeds, but also love to eat herbs that grow naturally in the forest. Raw snail meat in nature is firm, fragrant, and nutritious. People in Pu Luong often boil and steam snails with ginger or make salads and stir-fry snails. The most special thing is that Thai people do not use sweet and sour fish sauce with ginger flavor, but dipped snails with diagonal sauce.
Lam rice
Lam rice is a simple dish that converges the typical aromas of Pu Luong's nature, from glutinous rice, lam tubes to banana leaves. Grilled rice on the wood stove smells of smoke, just add a little sesame salt to round the taste, or serve with grilled dishes, wild vegetables are also very tasty. Visitors can also prepare and make blue rice tubes by themselves in the cooking class activities of some homestays and resorts.
Meat in the kitchen
Kitchen guard meat is a specialty of the Thai ethnic people in Quan Hoa and Ba Thuoc districts. This specialty is most abundant at the beginning of the year, when people use it to celebrate Tet and receive guests. Kitchen guard meat can be buffalo meat, pork belly... Smoked and dried slowly to dry the outside but still soft, sweet, dark pink on the inside. The characteristic flavor is indispensable for mountain and forest spices such as macadamia, chili, and ginger. This specialty is also suitable for tourists to buy as gifts.
Bamboo shoots
In spring, Thai people go to the forest for a day to collect peonies. Bitter boiled bamboo shoots may make diners frown at first, but the more you eat them, the more you see the sweet taste left on the tip of the tongue. In addition to freshly boiled bamboo shoots, Thai people also make sour bamboo shoots to eat all year round, cooked with fish soup.
Grilled fish
Pu Luong people often cook fish with sour bamboo shoots, or grill fish with mackerel. Fish marinated in onions, fish sauce, salt and pepper cooked with sour bamboo shoots forms an attractive bowl of soup on the Thai rice tray. And the sweet stream fish grilled on embers awakens the aroma of macadamias, chili, and lemongrass. Visitors can roll grilled fish into a salad with wild vegetables, fresh vermicelli, cucumbers, carrots... dipped in sweet and sour fish sauce.
Wild vegetables
The rice tray of Thai people is indispensable for wild vegetables. It can be wild banana flower stuffing, wild vegetable stuffing, male papaya flower stuffing, bitter leaf soup cooked with hearts and secretions. No matter how it is processed, rustic vegetables always encapsulate all the freshness and vitality of Pu Luong nature put on the rice tray of Thai people.
Photo: Xuan Manh
According to VnE