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Thit gac bep, buffalo meat is hung up on a wood stove


The mountainous area stretches along the typical climate of four distinct seasons of the Northwest. This feature makes the people here create a very unique cuisine of the countryside as well as contributing to the beauty of Vietnamese cuisine with the delicious thit gac bep.

Thit gac bep – This phrase is no stranger to anyone but where did the origin of this dish? To eat, of course! If anyone has ever lived with Thai compatriots, participate in hunting and gathering activities, they would fully understand the origin of this meat! Thai compatriots were very good at hunting, fishing and gathering food in the forest. Meat, fruit were perishable food, therefore, they had a problem with the fresh food. People were worried about how to keep food for a long time after dozen days of hunting. They quickly think about drying food, preserved and brought to eat gradually.

I have had many trips to catch river fish, go to the forest with my brothers. The trip usually lasts a few days, fish or other food will be eaten a little before, the rest are usually dried, bring back to the village. Thit gac bep or dried meat has its own starting point, just reluctantly, is the way to preserve food to eat gradually, just like the people in the plain, they have fish stock, which is similar to dried meat in Northwest.

The ingredients that make up the dried meat are from the heel muscle of buffaloes, cows, pigs in the mountains of the Northwest. When processing, people will strip the meat and cut into pieces, then use charcoal from the rocks to make fire. This creates a very specific flavor for the dish.

Especially with the thit gac bep through the skillful hands of the Thai, it always keeps its own flavor. Each piece of meat is still fuming the smell of smoke is almost the same but not uncomfortable.

For this dish, the processing techniques are traditional, but the product is quite homogeneous. First, the chef marinates meat with other spices such as chili, ginger, especially “mac khen” – a kind of forest pepper of the ethnic minorities in the Northwest. These spices will make the meat smell good after being smoked so it is given in a relatively large amount, even found on each bar of meat. After the meat has been marinated for a certain time, they bring it to dry in the kitchen. The most fascinating thing about the thit gac bep is that they are completely natural and do not use any preservatives, but they can be stored for about a month.

The strange taste which is bold, sweet, spicy on each piece of meat has made many people fall in love with this dish. For whom have enjoyed will not forget tasty food. For whom have not eaten thit gac bep, they always want to enjoy this dish once. With the meticulous cooking process, from the available raw materials that are pork, beef, and buffalo meat, people will pick up meat and cut fresh meat pieces and filter out fat. Once you have chosen the meat then cut into small pieces with the size just enough to be oblique. Then marinate with spices such as ginger, salt, garlic, chili and especially the spicy flavor of the mountains,  mac khen, making the meat more delicious.

The next step is to soak and spice until the spices are absorbed into the meat. And the last step is to skew the sliced beams from the bamboo trees. After that, they put the skewer of meat on the kitchen stove to the firewood flame burned with forest firewood and dried until the meat is dry. With traditional recipes, from the previous generations, the food has become a unique feature in the upland culinary culture that not all ethnic groups have. Despite the rudimentary tools, no modern machinery but the people here can still keep the taste of thit gac bep for a long time. Whether you have visited Northwest or not, I think you should enjoy thit gac bep once to feel the flavor of the mountain in the dish.

Bang Lang Stork


Bang Lang Stork (Thot Not) is ecotourism tourist destination which has the beauty of the countryside. It is famous for being home for thousands of storks. This place is contributing to the diversity of tourism in Can Tho, attracting domestic and foreign tourists to visit annually.

The origin of Bang Lang stork garden

The owner of Bang Lang stork garden in Can Tho is Mr. Nguyen Ngoc Thuy, the people here commonly referred to as Mr. Bay. He said that, in 1983, suddenly a herd of Cattle Egret ( small black stork with white-gray) crowded with hundreds of ones to park in the corner of his garden. Soon, the herd abruptly left. Almost a year later, he finally saw them come back with the “new friends”. What a surprise that there were a thousand of storks with all sizes and quantities. That time they settled there.

Mr. Bay himself was surprised to see that the storks choose his garden to live in. However, willing to love nature and think that the land is has something the bird want to live on, so he discussed with the family to create a habitat for the bird.

This land was formerly a rice field. Alongside the rice field bank, there were some bamboo, gourd, mulberry tree, etc. Mr. Bay planted some more to make the stork’s nest, made fish ponds. From then on, he was given the nickname of Mr. Bay Co, attached to the name of Bang Lang stork garden.

Over the years, with the care of his family, the trees in the garden are luxuriant, the number of inhabitant storks living and breeding in the orchard Bang Lang increased more and more. The strange thing is that they are just around the corner of his home, but not intrude into other gardens. Gradually his 2 hectares garden became a peaceful home for the storks. Up to now, more than 30 years having been lived with storks, Mr. Bay is considered as an expert about the stork with extensive knowledge and practical experience of storks.

Features of Bang Lang stork garden

In Bang Lang, stork gardens are many species of storks with the numbers up to thousands. Therefore, they have different characteristics and behaviors, such as Lep stork weighs only 150g, Nga stork with an ivory rostrum, black Dum stork with white spots in the breast, Quam Stork weighs up to 1.2 kilograms, Rang stork has a red color like the sky when the sunset.

Ruoi stork has a white feather, yellow rostrum, black legs, specialized in catching flies on the back of the buffalo. Ca stork with black rostrum, have talent in catching fish. Ma stork when flying the whole body is white until they close the wings, it’s black. Most of the above species often go to the gardens of Bang Lang very much in the breeding season from August to January lunar year.

Besides the storks, Bang Lang stork garden also have some stork relatives such as the cauldron, pelicans, coot, etc. The species of Little cormorant have a black body and the feet like a propeller. Especially some rare bird species are hunting for medicinal as the congee also converge here.

Bang Lang stork garden tourism

With crowded storks and cool green space of tranquil countryside, Bang Lang stork garden has become an attractive destination of Can Tho tourism. If you come here in the spring, you can take a boat to visit the orchard in order to see more purple Lagerstroemia flower blooming along the beautiful river.

In the remaining seasons of the year, leading you to visit Bang Lang stork garden will be the cool shady village road with the green bamboo carpet as a dream dome. Through a simple wooden bridge into the garden, you will hear the “Stork music” as if they are welcoming visitors.

According to the experiences when going to Bang Lang stork garden, the two most ideal time to see the stork is from 6 to 7 am when the flock of flying storks fly on the sky, spread everywhere to find food and from 5 to 6 pm when they come back home.

In Bang Lang stork gardens, there is an observatory with a spiral staircase, where you can enjoy a panoramic view of the botanical gardens from above. Standing on here, when the flock gathering, the white of them is like going to overwhelm the green of the leaves. This place is really the happy home of the stork.


3 types of fruit in Vinh Long please visitors


Vinh Long is abundant of fruit and its fragrance spreads all year round. Even when you are in car, you can smell the fragrance strangely. 3 types of fruit below will make you addicted immediately when eating for the first time.

 “Nam roi” grapefruit

The most attractive and famous fruit for visiotrs in Vinh Long must be “nam roi” grapefruit. The most cultivated area of this fruit is Binh Minh District along the Hau River rich in alluvial, where there are top nutrients for the orchards here.

If you had a chance to try “nam roi” grapefruit, you definitely wouldn’t forget delicious flavor, the harmony between sweet and sour flavor which makes a totally different feeling compared to other kinds of grapefruit in the west. It is wonderful to eat “nam roi” grapefruit with Tay Ninh salt!

 “Cam xoan Tra On”

The land Tra On – Vinh Long has another specialty attracting visitors – “cam xoan”. It has the yellow intestine and the flavor is sweeter than tangerine. It’s big and trees 3 years old and above have fruit all year round. The smaller the fruit is, the sweeter the taste is. Besides, it has light fragrance and it is more special than “cam sanh” or “cam mat”.

This delicious fruit attract most visitors and every tourist finds a little “cam xoan” to give their relatives or friends as a gift when visiting to Vinh Long.

 “Thanh tra”

“Thanh tra” has yellow color and it is ripe into clusters looking very eye-catching and attractive. There are two kinds of “thanh tra” – sour and sweet – to please tastes of many other visitors.

Tourists can enjoy “thanh tra” dish masticated with sugar and ice. This is an effective potation on hot days. “Thanh tra” is also used to make goody or spices for some dishes such as “canh chua” or poached fish.

3 specialties in Go Cong “eat once and remember forever”


It is said that Go Cong has many interesting things, especially many delicious dishes and fruit is all year round. Therefore, we took a trip to here and discovered 3 specialties in Go Cong eating once and remembering forever.

3 specialties in Go Cong include “mam tom cha Go Cong”, “banh va Go Cong” and “chao ca dua” that you can’t forget when having a chance to try.

 “Mam tom cha Go Cong”

“Mam tom cha” is the most famous specialty in Go Cong, I heard that it is from the old kings period. The main material of this dish is land shrimps having many red bricks. “Mam tom cha” can be eaten with “banh trang cuon”, boiled pork or fresh vegetables which are very delicious.

 “Banh va Go Cong”

“Banh va (gia) Cho Giong” is a famous specialty from the old to the present day thanks to its unique flavor. “Banh gia” is the simple dish and it can be eaten at anytime in a whole day.

If you want this “banh gia” dish to have the right delicious flavor, you must make chili garlic sauce which is mixed according to a certain receipe creating an attractive flavor for this dish. It is eaten with fresh vegetables, cucumber and “bun” to make the dish less bored.

It is really a pity for visitors if they can’t try “banh gia” when visiting Go Cong.

 “Chao ca dua”

The river running along two provinces Tien Giang  and Long An is the place producing many unique creatures such as “ca dua”, “ca chia voi”, “tom cang xanh”, etc. They are good material to cook very delicious dishes. Visitors can try “chao ca dua” dish of local people when visiting Go Cong.

The sweet flavor of fish with salty and spicy flavors of the sauce combine to a cup of hot mushrooms “chao”. Enjoying “chao ca dua” dish in the windy space of the river is the best.

ver más: https://vietnamoriginal.es/excursion-en-el-delta-del-mekong-3-dias/
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