{"id":14338,"date":"2022-04-05T11:35:44","date_gmt":"2022-04-05T04:35:44","guid":{"rendered":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/lam-nho-lai-chau\/"},"modified":"2022-04-05T11:39:19","modified_gmt":"2022-04-05T04:39:19","slug":"lam-nho-lai-chau","status":"publish","type":"famous-specialty","link":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/lam-nho-lai-chau\/","title":{"rendered":"Lam Nho \u2013 Lai Chau"},"content":{"rendered":"\n\n\n
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Among the specialties of Lai Chau, Lam Nho is considered the most unique dish. <\/font>Not only impressing by the confusing name, but also making people excited by its unique processing and flavor.<\/font><\/font><\/p>\n

At first, if you hear the name blue, many people will imagine countless strange and complicated ingredients, otherwise it’s also the combination, the processing method… unusual. <\/font>But in fact, the ingredients to make Lam Nhuan dish are very familiar to us like buffalo or beef. <\/font>Then, with creative variations, Lai Chau people created a very special dish.<\/font><\/font><\/p>\n\n\n\n\n
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If you come to Lai Chau and don’t enjoy Lam Nuoc, it means you haven’t set foot in this land<\/font><\/font><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

In fact, lam is grilled, muoi is soft, and lam is grilled. <\/font>With such an explanation, it will be easy to imagine how this dish is made. <\/font>The way to make lam moi is not difficult, but it is very laborious and requires a lot of fuss because it has to be baked many times.<\/font><\/font><\/p>\n

First, buffalo meat or beef will be grilled on charcoal until cooked. <\/font>After that, people are sliced \u200b\u200bthinly across the grain and then mixed with spices and vegetables such as mac Khen, ginger, garlic, young squash, wild eggplant… Next, the meat after mixing will be put into a bamboo tube and Continue to grill on embers until the meat fibers are firm and evenly cooked.<\/font><\/font><\/p>\n\n\n\n
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It’s not over here yet! <\/font>People will take out and shred the meat to soften and then put the bamboo tube on the stove one last time until all are cooked. <\/font>That’s why this dish is called Lam Nhu – grilled. <\/font>The bamboo tube containing meat is also easy to remind us of the lam rice tubes that many people used to eat.<\/font><\/font><\/p>\n

Lam Nhuan eats sweet with meat flavor, imbued with spices and aromas from ingredients. <\/font>The meat is grilled many times so it is tender. <\/font>In particular, the ingredients that make up the dish are glued together, so they can be rolled into pieces to eat.<\/font><\/font><\/p>\n

With the characteristic flavor of the mountains and forests, with a sophisticated and rare way of processing, Lam Nhuan is indeed bold with the special features of the Northwest mountains in general and of Lai Chau in particular. <\/font>If you have a chance, try this dish right away! <\/font>The name sounds “dirty” but it’s very delicious.<\/font><\/font><\/p>\n

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