Finger-sized and dark brown on the outside with a bright orange interior, xa ken has a strong aroma and a spicy, slightly bitter taste with a numbing sensation. A unique spice native to the northwestern highlands of Vietnam, it is an essential ingredient in the daily diet and specialty dishes of the mountainous region.
Xa ken is predominantly found in the old-growth forests of the northwestern highlands, particularly in the border areas of Vietnam and Laos, as well as in the mountainous regions of Sin Ho (Lai Chau), Muong Ne (Dien Bien), and Bac Ha (Lao Cai). The local ethnic minority groups, such as the Mong and Dao, typically harvest the spice during early summer or late autumn, when it is at its most flavorful.
Regarded as a folk medicine, xa ken is believed to have warming properties and is used to aid digestion, relieve colds, and alleviate body aches associated with cold weather. It is commonly consumed as a health tonic, either dried and infused in alcohol or steeped as a tea.
In the culinary world, xa ken is a pivotal ingredient that elevates the flavors of many dishes. Thinly sliced and fried with salt, it creates a unique dipping sauce. When pounded into a paste with fresh chili peppers, mac ken leaves, and kaffir lime leaves, it becomes an irresistible condiment for grilled chicken or boiled meat. Xa ken is also indispensable in the region’s famous sausage and smoked meat specialties, where it not only eliminates any unpleasant odors but also enhances the characteristic aroma of these cured meats.
Once a rare find outside of the highland markets, xa ken is now widely available through online specialty stores and shops in Hanoi and Ho Chi Minh City, retailing at VND 120,000–200,000 per kilogram.
While xa ken is commonly found in the mountainous regions, it remains a rare ingredient in Vietnam’s major cities, often sourced from provinces like Dien Bien and Lao Cai.
Recognizing its potential, small businesses in Lao Cai and Tuyen Quang have begun to process xa ken into fine powders, extracts, and convenient dipping sauces, targeting high-end consumers who value natural and healthy ingredients.
The northwestern region of Vietnam, encompassing provinces like Lao Cai, Dien Bien, Lai Chau, and Tuyen Quang, captivates visitors not only with its majestic landscapes but also with its distinctive cuisine, of which xa ken is an integral part. This unique spice adds a memorable touch to many local specialties, leaving a lasting impression on those who have the pleasure of tasting it.
One of the signature dishes of the region is xa ken sausage, crafted from free-range pork, corn wine, mac ken, and a generous amount of xa ken. The spice not only eliminates any unwanted odors but also infuses the sausage with a captivating aroma and a subtle spicy kick when grilled over charcoal.
Another delicacy beloved by tourists is smoked buffalo meat marinated in xa ken. The meat is carefully seasoned and smoked over several days, resulting in a tender, fragrant, and uniquely spicy delicacy.
Smoked buffalo meat marinated in xa ken is a specialty of the northwestern region, often prepared by marinating the meat and smoking it in traditional kitchens.
For the ultimate xa ken experience, a dip made from roasted xa ken, salt, chili peppers, and mac ken is a must-try. This dip is the perfect accompaniment to grilled chicken, boiled meat, or wild vegetables, adding a spicy and tingling sensation to every bite.
Xa ken noodles, with their distinctive aroma, are also a popular choice among locals and visitors alike.
Lastly, no feast in the northwestern highlands is complete without grilled chicken marinated in xa ken. Prepared for traditional celebrations and to honor esteemed guests, the chicken is rubbed with a blend of xa ken, mac mat leaves, and other native herbs before being grilled over charcoal, infusing it with a delightful woody aroma. The use of xa ken in these dishes imparts a distinctive spicy and numbing sensation, characteristic of the cuisine of Vietnam’s northwestern highlands.
The captivating aroma and tingling sensation of xa ken have captivated visitors, prompting them not only to indulge in its flavor but also to bring it back as a unique souvenir from the majestic northwestern region of Vietnam.
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