Specialty fermented meat of the Tay people in Na Hang.

It is quite complicated to make a delicious and unique fermented meat dish.

First, choose the pork belly part from black pigs which are naturally grazed. Then, the meat is washed, cut into bite-sized pieces.

Mix it with the mixture of seasoning (galangal, ginger, betel leaves, red rice leaves) and corn wine.

Fermented meat is sold at Na Hang night market.

Next, steam glutinous rice until it is cooked. Stir it to cool and squeeze it evenly into the meat. The rice will absorb the salt to help the meat become less salty.

Put the meat in jars. On top add a thick layer of cold rice, press it firmly.

It takes 5 days to ferment meat. When the meat is fermented enough, diners can enjoy it.

Fermented meat is usually steamed or fried before using. It is served with lolot leaves to increase the aroma of this dish.