Nham filling – the famous specialty of Thai Nguyen

Nham filling – the famous specialty of Thai Nguyen

THAI NGUYEN – Returning to Ha Chau commune, visitors will enjoy the signature fragrant aromatic lava filling made from braised black fillings, bacon, grilled fish…

Not only famous for tea trees, but Thai Nguyen is also known for many typical rustic dishes, including lava fillings made from black fillings in Ha Chau commune, Phu Binh district. Local people have a saying “No matter who goes back and forth / Remember the Ha Chau lava season that comes back”.

Black Melon has always been a fruit preserved by the people of Ha Chau along the Cau River as a specialty of their homeland. Thanks to suitable soil and climate conditions, Ha Chau black canola tree grows and produces fruit with a fatty and fleshy taste different from other places. This plant blooms from February to July and August of the lunar calendar, when ripe fruit is collected.

The delicious filling of the fruit must have a long diamond shape, when biting the head of the fruit, the flesh is bright yellow. In good years, a tree can yield from 1 to 1.5 quintals. The price of delicious black fillings is about 90,000 – 100,000 VND/kg. Compared to planting other trees, the black oak tree brings high economic efficiency. The tree is not picky about soil, but the fertile and fertile soil along the Cau River has created a fatty taste, characteristic aroma and thick flesh for Ha Chau fillings.

A plate of fatty lava fillings with enough ingredients.  Photo: Bich Ngoc
A plate of fatty lava fillings with enough ingredients. Photo: Bich Ngoc

Nha Trang is processed sophisticatedly and elaborately. In addition to the main ingredient of the dish is the black filling, the dish also has a combination of many other foods and spices such as burnt fish or white sesame, young banana tuber, sour star fruit, ginger leaf, fig leaf, etc. sesame, peanuts, bacon, lentil leaves, copra, soy sauce, vinegar… Fillings must be braised before eating or processing. The water has just boiled about 70 degrees Celsius, then let the fruit braise for 15-20 minutes, then drain, cut along the fruit, separate the seeds. Braised properly, the pulp will not be solid, nor will it be crushed.

Ripe braised fruit is cut into small pieces. Burnt fish caught from Cau River (or white catfish) washed, filtered, removed the skin, and blotted thoroughly with paper towels. If making raw fish, the fish meat is only sliced. If the fish is grilled, it must be grilled with charcoal, the meat is removed and roasted as fragrant as shrimp. Grilled pork belly cut into small pieces. Sesame, fragrant roasted peanuts, pounded together with sour star fruit, fig leaves, young sesame leaves, inner leaves, copra, and chopped banana tubers… When the ingredients are ready, Ha Chau people with the secrets passed down from generation to generation to make delicious, fatty, fleshy, and country-flavored lava. The most delicious is to eat jasmine rolls, dipped in Australian sticky rice sauce, which is also a specialty of Phu Binh.

A household makes canned magma.  Photo: Bich Ngoc
A household makes canned magma. Photo: Bich Ngoc

Most households in Ha Chau, young and old, know how to make lava fillings. In particular, now to serve the needs of enjoying local specialties with tourists, restaurants in Ha Chau and Phu Binh areas all have this dish on the menu.

In addition to lava, black fillings can also make many other dishes such as braised with meat, fish, cooked sticky rice, soaked in fish sauce… To better meet the needs of tourists, Ha Chau commune authorities have sought to replicate the tree. black filling with grafted varieties suitable to local soil, shorter fruiting time, wide and low canopy, easy to care for and harvest.

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