Oroxylum indicum chicken thighs

This is a popular delicacy in the meals of many families in the highlands. Depending on the number of guests, we choose the appropriate number of oroxylum indicum flowers. Wash the flowers, then cover them with boiling water to soften and reduce the bitterness, then remove the stamens. Stuff minced (or drunk) pork mixed with spices such as minced wood ear mushrooms, chopped green onions and some other spices such as fish sauce, salt and pepper, mac khen seeds... Stuff the meat mixture into the oroxylum indicum flower. The flower petals are skillfully sealed to look like chicken thighs. Once you finish stuffing the flowers, put them in the steamer. Then, steam for about 20 minutes and see the fragrant aroma coming out to have an extremely attractive oroxylum indicum chicken thigh dish.

Oroxylum indicum salad

Grill the fruit of the oroxylum indicum tree until it's cooked, then smash and peel off the skin and then cut into small strips. Mix shredded beef (or chicken or pork), crushed roasted peanuts, fish sauce, salt, lemon, pepper, and herbs. The sweet and bitter taste of the fruit combined with other spices has created a special dish with a strong flavor of the mountains and forests that anyone who has ever eaten this dish will remember forever.