Smoked meat, a speciality of Ha Giang

BHG - Smoked meat, a year-round delicacy of the northern province of Ha Giang, is more than just a traditional dish, it is a symbolic gift representing the essence of Vietnam’s northern highlands. Large cuts of buffalo and pork are meticulously marinated with spices before being hung above the kitchen fire to cure. The secret lies in the marinade, which includes ginger, chilli, and mac khen (Zanthoxylum rhetsa) — a unique spice indigenous to the mountainous regions.

Smoked meat — Ha Giang’s exquisite and aromatic speciality

Buffalo meat, known for its chewy texture and richer flavour compared to pork, is sliced into long strips and skewered on bamboo sticks before being suspended above the hearth to dry. This distinctive preparation method defines the singular appeal of Ha Giang’s smoked meat. Despite being more expensive than pork, the robust and authentic taste makes it a culinary experience that’s hard to resist.

A handy tip for diners: steam the smoked meat before serving to soften the texture and enhance its palatability. For the best flavour, dip it in mac khen salt or cham cheo — a traditional dipping sauce of the highlands.