Hoàng Lan

Bắc Hà Commune in the northwestern province of Lào Cai is celebrated not only for its natural beauty but also for the rich culture and cuisine of its diverse ethnic groups, including the Nùng Dín community, whose specialty is ginger pork, locally known as thịt gừng.

The dish is also called Nứt Sinh in the Nùng Dín language, according to resident Seo Sàng Súng.

“The ginger meat, although simple, carries its own flavour and special characteristics. It has become a popular dish of our group,” Súng said.

Nùng Dín ethnic group's ginger meat dish is unforgettable. Photo kyluc,vn

Nùng Dín cooks use pork and bones, cleaned thoroughly and minced finely. A kilo of ginger is also cleaned and ground well, with the excess water drained off before mixing it with the minced pork, bones, salt and white wine.

“We use our hands to mix everything thoroughly,” Súng said.

The mixture is then placed into a ceramic jar and tied carefully. “The jar needs to be kept in a cool place to preserve its fresh flavour and maintain its colour."

The dish can be prepared in two ways: cooked directly or steamed.

If steaming, a little cool boiled water, pepper and fresh herbs are added to enhance the spiciness. If cooking directly, water is poured over the minced pork, which is fried until cooked through, before adding chili, pepper and water celery.

A tray of Nùng Din's specialties including ginger meat in their own celebration on the first lunar day of the seven lunar month. Photo thetraveler.vn

“Almost all diners and guests to the commune agree that the dish is so enjoyable they would never forget its special flavour: the sweetness of mixed pork meat and bone combined with the rich, salty and spicy notes of aged ginger. It is even more delightful when sipped alongside a small bamboo cup of traditional hand-made corn wine,” Súng told Việt Nam News.

Súng added that he enjoys frying the mixture with tomato, creating a thick, savoury sauce.

“It is particularly enjoyable when eaten with fresh herbs,” he said, adding that the dish is ideal to accompany hot rice or to sip with a cup of wine.

Nùng Dín locals get-together to welcome new rice season. Photo langvanhoavietnam.vn

Researcher of the Tày and Nùng ethnic groups, Lý Viết Trường, born in the northern province of Lạng Sơn and now working for the Việt Nam National University Institute of Vietnamese Studies & Development Science, said the Nùng Dín cuisine is not only rich in savoury dishes but also an indispensable part of spiritual life, traditions and festivities.

“The specialties are never absent at important celebrations such as engagements, weddings or death anniversaries. They also carry symbolic meaning, representing luck, prosperity and safety,” Trường said, noting that the skill and care put into preparing these dishes reflect the Nùng Dín ethnic group’s respect for traditional values and gratitude to their ancestors.

A corner of beautiful view in Bắc Hà Commune. Photo Seo Súng A Dũng

“Ginger meat or Nứt Sinh dish is among the traditional dishes of the Nùng Dín ethnic group. It is an indispensable dish in a worshipping tray at their own festival on the first lunar day of the seventh lunar month and other important celebrations,” said Trường. VNS