Pork in grapefruit leaves: a Muong delicacy
Many people
are familiar with grilled pork, but
far fewer have ever tasted grilled pork wrapped in grapefruit leaves.
The dish is even unfamiliar to many food connoisseurs in Vietnam, but
not for
the Muong ethnic group in Hoa Binh province, the third largest among
Vietnam’s
53 minority groups.
In all major Vietnamese cities, one dish becomes ubiquitous after emerging as a new trend a decade or so ago – the hotpot.
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With an abundance of seafood, southerners have created a wide variety of dishes featuring fish in various modes - stewed fish, grilled fish, fermented fish, fish vermicelli and, of course, the ubiquitous fish sauce.
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The three main regions of Vietnam are characterized by different climate and soil conditions that result in different traditions and customs, and some of these have to do with which traditional dishes are favoured and how they are prepared when Tet, the Lunar New Year, is celebrated.
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If rice is Vietnam’s staple crop, xoi (sticky rice) is the nation’s choice dish, as much as the famous pho (rice noodle soup), if not more so.
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Residents of Thu Duong Village have to “score a century” in rice noodles every day.
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The 6th Southern Cuisine Festival will take place in Dam Sen Culture Park in Ho Chi Minh City from May 28-June 1 to promote Vietnamese and particularly southern cuisine to both domestic and international visitors.
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