Grilled meat is originally a traditional dish of the Thai people in Son La. Through many generations, the manual processing method in each family has now been gradually standardized by establishments and cooperatives, contributing to improving the quality and value of products.
At Taydam Food (Black Thai Cuisine) facility, Chieng Sinh ward, the selection of ingredients is particularly focused on. Buffalo meat is mainly taken from the buttocks and buttocks of male buffaloes, prioritizing firm lean meat with long fibers and not using meat left for a long time.
After being brought to the facility, the meat is filtered out of tendons, membranes and excess fat, then sliced along the fibers into moderate pieces for immediate processing.
Ms. Hoang Anh Theu, the facility owner, said that the quality of input materials plays a decisive role in the finished product's flavor. Meat is processed immediately after being imported, while spices are ground in batches to maintain fragrance.
After preliminary processing, the meat is marinated with mắc khén, chili, ginger, garlic and salt for about 4-5 hours.
Mac khen (spice) and chili are roasted fragrant, crushed and mixed according to the appropriate ratio so that the spices evenly absorb into each meat fiber.
The meat after marinating is skewered, hung in the oven and smoked with longan wood firewood for about two days and one night. The heat is maintained at a moderate level, not allowing the fire to directly contact the meat. Thanks to that, the meat cooks and drains moisture gradually, firming on the outside but still maintaining softness and sweetness on the inside.
When the requirements are met, the meat is naturally cooled and then packaged, vacuum-packed to limit exposure to air, convenient for preservation and transportation.
The finished product has a dark brown color, clear meat texture, and is not burnt. When torn, the meat still retains its softness and moderate chewiness, with the aroma of mắc khén mixed with the characteristic smoky flavor.
Not only newly established establishments, but also long-time underground meat-making households in Son La also focus on standardizing each stage to improve product quality.
Ms. Quang Thi Xuan, owner of Hoa Xuan buffalo meat store, said that her family has been attached to the profession for more than 20 years. The meat is selected from the tenderloin, shank, and back, then marinated according to a special recipe and processed manually.
During the production process, the facility controls dryness, spiciness and packaging specifications. The facility's smoked buffalo meat product has been recognized as OCOP 4 stars in 2023.
“Having worked in the profession for many years, we always identify quality as the factor to retain customers and protect brand reputation,” Ms. Xuan shared.
In addition to buffalo meat, establishments in Son La also produce smoked beef and pork, meeting the diverse needs of consumers.
The price of smoked buffalo and beef is commonly around 900,000-950,000 VND/kg. smoked pork is priced at about 450,000-600,000 VND/kg, depending on the type and product specifications.
According to Ms. Tong Thi Quyen, who has many years of experience in smoked meat, kitchen-smoked meat is not simply a dish but is also associated with the life and culinary culture of the Thai people.
Macadamia nuts, ginger, chili and traditional smoking methods create a unique flavor for the dish.
Each family, each establishment has its own secrets in choosing ingredients, mixing spices and controlling smoking time, creating a variety of flavors.
From a dish mainly prepared for family use, kitchen-smoked meat has now become a product that many tourists look for when coming to Son La.
