Kitchen-smoked buffalo Thịt trâu gác bếp
Thịt trâu gác bếp is hill buffalo marinated with mắc khén, lemongrass, chilli, and garlic, then hung on bamboo skewers above the kitchen fire until it turns brown-red. Taken off just done, it keeps the sweetness of the buffalo and smells of the mountains.
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Vietnam News says the finished meat is brown-red and aromatic of the mountains. Vietnamnet says the sweetness of the buffalo stays if it is taken off while just done, inside the seasoning.
How to enjoy it
Vietnam News, quoting Hào Giàng Xén: free-range hill buffalo, firm meat, soaked with mắc khén, salt, lemongrass leaves, chilli, sugar, and garlic for two hours, then hung on bamboo skewers over a kitchen wood fire for about 15 hours.
Vietnamnet: trim the sinew and the silver skin, slice with the grain, marinate with lemongrass, ginger, garlic, chopped dried chilli, and crushed mắc khén for 2–3 hours, dry on skewers over charcoal far enough to cook slowly, and often resteam about 30 minutes.
Where to try it
The highland kitchen, where the strips hang above the wood fire.