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The dish is commonly served during the celebrations for weddings, funerals, and longevity celebrations of the local ethnic minority tribes.

It is one of the must-try dishes for gourmets visiting Vietnam’s northern province of Lang Son.

‘Khau nhuc’ is a time consuming, meticulously prepared dish.

A combination of roasted pork loin marinated with spices and honey, it is the flavor, aroma and texture that sets the dish apart.

Tau soi leaves, a pickled herb used by the Tay ethnic minority, is finely chopped and mixed with soy sauce and a special mix of dried spices, before being applied to the meat to marinade for 15 minutes.

Khau nhuc is served on a plate looking something like an up-ended basket as all the strips of pork loin are woven together.

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Source: NDO