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In the rugged mountains of Sơn La, the Thai ethnic people have preserved a culinary tradition that speaks of resilience, resourcefulness, and deep connection to the land – Bien Cương Smoked Buffalo Meat. Crafted by Toan Duyen Agricultural Cooperative, this delicacy begins with select cuts of fresh, locally raised buffalo meat, seasoned with a distinctive blend of natural spices including salt, mắc khén (wild forest pepper), and chili.
The meat is then slow-smoked over fragrant hardwood fires for 2–3 days, allowing the smoke to infuse deep into the fibers, locking in its natural sweetness and creating the rich, smoky aroma that makes this specialty unforgettable. The result is tender yet satisfyingly chewy meat, high in protein, low in fat, and free from preservatives.
Traditionally enjoyed during festivals, weddings, and Tet, smoked buffalo meat is an expression of highland hospitality. Whether sliced thin and enjoyed as-is, lightly steamed or grilled, or paired with chẩm chéo dipping sauce and sticky rice, it delivers an authentic taste of the Northwest. By bringing this specialty to market, Toàn Duyên Cooperative not only shares a treasured flavor but also sustains the cultural heritage and livelihoods of local farmers.
