Salad buff in Son La

Thips usually only used buffalo hide drum, but through the hands of women processing Thai, this material becomes food for guests.

Guests step on the Son La and enjoy salad buff certainly can not forget the taste of crunchy, chewy and bold.

To do this dish requires sophisticated. Buffalo leather is held over a fire to clean fur thick, hard, then scrape off the outer skin layer and place in pot of boiling about 1 hour. Next, the women would scoop up soaked buffalo skin with cold water for a crunchy, chewy and then cut into thin pieces.

Due to stiff and thick buffalo leather for slicing and laborious, processors have very sharp knife, cut diagonal. Want soft buffalo leather, after finishing Status soaked in hot water and add a little squeeze of lemon juice for flavor.

From buffalo leather looks unattractive, but after processing, it is pale yellow, crunchy, bite see closely, is strange.

Buffalo salad dish hunting tourists arriving in Son La. Photo: xemtivi

For salad buff achieve depends on how tasty spice mix, in which the forest fruit fillings, garlic, peanuts must be crushed, chopped and mixed with herbs and wild vegetables, nuts questions Khen characteristic of northwestern mountains.

One thing that can not lack of water sour bamboo shoots, lemon or vinegar is not as often as people lowland mannequin. Countries sour bamboo shoots soaked from fresh roots and have enough time to secrete water shoots, ensuring cool sour, bar bar.

Tasting a piece of dummy gripping, feel and taste crispy buffalo leather bar bar helped soothe, of cement pungent, fleshy blends of roasted peanuts in making aroma of getting diners Khen see exotic. In the big cities, buffalo leather mannequin often sold in ethnic shops.