The cooking process is quite simple but it takes some time. Free-range pork that is as firm, juicy and lean as wild pork will be sliced into large-sized slabs and hung up on kitchen attics.

The dish is certain to bring tourists an impressive and unforgettable feeling through its rustic and moreish taste.

After a long time, the pork is drained and turns brown because of kitchen smoke, and then it is boiled in warm water until well-done. Next, it is sliced into thin slices, displayed on banana leaves so that the leave flavor enhances that of boiled pork. 

The dish is served with roasted salt, and ground “doi” seeds (an indispensible spice in local cuisine, originating from a forest tree with a spicy flavor more intense than pepper’s).

When eating, visitors are bound to feel the sweet taste of pork, the crunchy texture of pork skin, the subtle fragrance of banana leaves, the saltiness of roasted salt and the strong spiciness of “doi”. What a fantastic experience!

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Nghe An – Int’l Food Festival to take place next week

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Vietnamese culture, food impress at festival in Czech

A festival to introduce the culture and foods of various countries took place in Prague, the Czech Republic on June 8 with the participation of 50 foreign embassies and diplomatic agencies in the country, including Vietnam. 

Da Nang International Food Festival opens

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The second Hanoi food culture festival will take place at Thong Nhat Park in Hanoi from June 7 to 9, with the aim to introduce the distinctive flavours of the capital city and different areas of Vietnam to visitors.

Source: NDO