Coming to Langbiang, visit Lat commune, where many K’ho ethnic people live. Here you will enjoy the sour porridge of the K’ho people, a bit like the wine outside of Hanoi, but the taste is more special because it is made with fermented upland sticky rice. K’ho people consider sour porridge as a “elixir” to help them stay supple and strong.
To make sour porridge of the K’ho, people have to cook rice into porridge. When the porridge is cooked, add a little salt to create a moderate saltiness, then take it out of the kitchen to wait for it to cool, then pour the porridge into the dried gourds that have been gutted before, then hang the button on the wall of the bamboo house on stilts. Leave it like that until next March, in the growing season, each person goes to the field in the morning, in addition to a water bottle, some dried fish, a few chili peppers, an eggplant and not forgetting to bring a gourd containing sour porridge.
A note above said that this dish is believed to be the result of being taught by the gods how to make it to help people cope with the harsh nature. Sour porridge according to the concept of K’ho people is a nutritious dish. Porridge has a sour taste mixed with sweetness, with the smell of yeast. This porridge has many uses, it is both a drink for refreshment, anti-sunburn, and increases the body’s resistance. The aunt and uncle also revealed that it was the sour porridge that made the K’ho people resilient, resistant to the sun, wind and showers of the harsh southern highlands.
If you have the opportunity to come here to learn and visit the K’ho ethnic minority area and you are invited by the people here to make sour porridge, do not refuse. Indeed, this is a very unique and unforgettable dish.
Source: Collected internet.
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