Sausage is a Vietnamese food originated in China. It’s a dry, hard sausage usually made from pork and high content of fat. It’s normally smoked, sweetened and seasoned with rice wine.
In this cold weather, what kind of dish you want to enjoy most? Most of people choose hotpot as the most suitable dish but for those who love traveling to Northwest mountain area, instead of hotpot, smoked meat and smoked sausage are the most wonderful specialities of mountain area. It’s fine if you enjoy these two dishes in any season but the only season when you can truly enjoy the tastes of them is in the winter.
Just imagine, after a long way driving in freezing weather, all things travelers eager to do is warming by the fire and eating some roasted corns and smoked sausage with Muong Khuong chili sauce. It’s really spicy, delicious and unforgettable.
Beacause sausage is so famous that many Hanoians ask their relatives for bringing it to Hanoi on Tet holiday. However, not everyone has a chance to taste this unique speciality. Therefore, sausage has shown up in Ant restaurant’s menu to be served our customers. There are two kinds of sausage: Yen Bai and Cao Bang.
Northwest sausage, now is Yen Bai sausage is smoked more carefully. The cover part is firm, dark, brittle and has smoke smell. When you eat, you’ll feel a strange but familiar flavour: cane residue smoked with firewood. Yen Bai sausage is shriveled so chefs boil it first then fry. This is one of the dishes in Ant’s farm project and we’ll introduce you at the appropriate time.
Cao Bang sausage is fatter and greasier. The cover part is light, soft and bigger than Yen Bai one’s. The flavour is distinctive so children and women will love it. Yen Bai sausage is suitable for drinking. Having a bite and taking a sip of wine, you’ll feel incredible. Both Cao Bang and Yen Bai sausage are very delicious
This food is typical of highlands so its flavour depends on where it made. Every house in Northwest mountain area brings you a different taste of sausage.
One of my best friends told me that: “Preparing a dish is the same as writing a piece of music. Adjusting the spices and changing musical notes make no difference.” Every single creation of makers in highlands will please gourmands, just like listening a beautiful piece of music.
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