Buffalo dipped in fermented rice, a specialty of the Mekong Delta

The buffalo meat is tough and soft, mixed with the skillfully prepared fermented rice sauce, which has a sour, sweet, salty and spicy taste that goes up to your nose, making you sniffle while eating. Buffalo dipped in fermented rice sauce is a delicious specialty of the West, prepared and varied by restaurants in many different ways and flavors.

Although not as popular as beef, buffalo meat is considered a specialty of many restaurants and regions. Not only attractive for its distinctive flavor, buffalo meat is also favored for its many different uses.

According to many experts at the Institute of Biotechnology - Food Technology, buffalo meat and beef are nutritionally similar, but buffalo meat is better than beef because it has less fat but more iron.
So, if you are tired of beef, buffalo meat dishes are also a great suggestion.

This dish cannot lack Western vegetables such as sesban flowers, water mimosa flowers or small mustard sprouts, water lilies, water mimosa, Vietnamese coriander... These vegetables will contribute to the flavor of the buffalo hotpot with fermented rice.

When eating, just dip the buffalo meat into the pot of fermented water with the vegetables on display, which has both a cooling effect and is nutritious. Restaurants in the West also add longan shoots and elephant ear leaves to eat with fresh noodles. The price of a hot pot is about 250,000 VND.

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