Beef still hot is hanging near ant’s nest in forest and then induce them to prick to help create distinctive flavor to dishes.
The attraction of Tam Dao cuisine
This is a dish cooked meticulously. The cows being slaughtered, the beef still hot, people cut each slice to hung next to the ant nests on the trees. Then poke the ant nest unbent make them swarm around beef slice. Beef is more hotter, more stimulant ants.The chef only entice ant’s nests on trees to ensure hygiene and the type of ant is more aggressive, prick much as possible.
To have different dishes with different flavors, they will hang meat in many nests. Because each type is bitten to create a separate savor, as black ant to create pungent aroma, red is to create bitter taste, or ant is for sweet, spicy taste … gourmet will recognize incontinently the difference is created by each type.
Beef then washed through the dilute salt water, drain and bring thui on charcoal fire until undercooked. Pieces of venison back, watering sizzling on the stove, smell fragrant.
To the meat is not too burnt but still nine inside, processors must quickly turn the beef regularly to heat seep in to each fiber. Beef slice getting standard is undercooked pink, not black and is being sliced, arrange on plates on each type so diners can enjoy.
Sauce dish is also quite unique, made from a similar kind made from corn and soybeans, added some sugar, ginger julienne to prompt taste. Raw vegetables usually served with sour star fruit and banana, cilantro, basil …
Pick up a piece of beef, add the aromatic vegetables, dotted with sauce in constant waves, you will feel the blending of unique fragrance of meat, sour, sweet, acrid very interesting. This dish is more delicious when enjoying the cool air of the mountains of Tam Dao. You can find this dish in some specialty restaurants or booking , the price about 350,000 VND a kilo of meat.