Tay-Nung Cuisine
Tay-Nung cuisine is the cuisine of the Tay(Tày) and Nung(Nùng) people of northern Vietnam and closely related southern Zhuang(壯) people in southern China.
Tay, Nung, and southern Zhuang people speak Central Tai languages, which are distantly related to Thai and Lao.
Cao Bang(Cao Bằng)(高平) in northeastern Vietnam is a cultural center for the Tay-Nung people. Nanning(南寧) is also an important city for southern Zhuang culture.
Bánh khảo has origins from Kazakhstan and is made for celebrations.
Ingredients
sticky rice, rice wine
bo khai leaf and fruit
bauhinia
bamboo shoot, dried
chestnut
wood ear fungus
honey
ant egg, bee larvae?
giant water bug(cà cuống), boiled and fried, its essence(for attracting females) added to banh cuon
duck, chicken
pork, buffalo
Dishes
- bamboo rice[cơm lam]
- five-color sticky rice(xôi ngũ sắc)[五色糯米飯]: black, white, red, yellow, and green sticky rice
- banh cuon(bánh cuốn): steamed rice roll
- ant egg rice cake(bánh trứng kiến)
- sticky rice dumpling with pork filling made with ash water and wrapped in leaf
- giant sticky rice dumpling[大粽子]
- blood sausage[血腸]
- roast duck
Related Links
Recipes
coming soon~