Exploring the Delicious Cuisine of Lang Son Province: ‘Khau Nhuc’

NDO - ‘Khau nhuc’, a type of braised pork belly seasoned with several kinds of herbs, is one of the must-try dishes for gourmets visiting Vietnam’s northern province of Lang Son.

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The dish is commonly served during traditional celebrations such as weddings, funerals, and longevity ceremonies of the local ethnic minority tribes.

“Khau nhuc” is a meticulously crafted dish that requires a significant amount of time to prepare.

It consists of roasted pork loin marinated with a blend of spices and honey, resulting in a unique flavor, aroma, and texture.

To enhance the flavor, finely chopped “tau soi” leaves, a pickled herb used by the Tay ethnic minority, are mixed with soy sauce and a special blend of dried spices. This mixture is then applied to the pork loin, allowing it to marinate for 15 minutes.

When served, “khau nhuc” is presented on a plate resembling an up-ended basket, with the strips of pork loin intricately woven together.