A dish to try beef-ore you go, Buôn Ma Thuột's famous beef in tamarind sauce

Ngọc Vũ

Bò nhúng me (beef dipped in tamarind sauce) is a favourite on the menus of Buôn Ma Thuột, and its distinctive flavour makes it a must-try for any visitor to the area.

Many restaurant owners claim that the dish's fame is due to the special marinated ingredients that can be found exclusively in this hilly part of Việt Nam. 

Bò nhúng me is a Buôn Ma Thuột favourite and a must-try for visitors. Photos courtesy of foody.vn

Tamarind sauce is a must for this recipe. Only in Đắk Lắk will you find the intoxicating fragrance and complex flavour combination of their signature red sauce.

At least five distinct kinds of fruit and forest spices are needed to make this one-of-a-kind sauce. The characteristics of an excellent tamarind sauce are consistency, vibrancy of colour, and a harmonious blend of sour, salty, and sweet flavours.

Before being bathed in tamarind sauce, the beef that will be used in the dish is carefully selected, sliced very thinly, and seasoned with garlic.

A tiny cast-iron skillet, topped with butter, is used to serve the meal.

Often, the restaurateur will marinate the beef in the rich tamarind sauce along with lemongrass, onions, bell peppers, and sesame before delivering it to customers.

It's easy to prepare; just toss it in a skillet, add some butter and garlic to enhance the flavour, and cook it until the meat is done.

Before being bathed in tamarind sauce, the beef is thinly sliced and seasoned with garlic. 

The restaurateur usually marinates the beef in tamarind sauce with lemongrass, onion, bell pepper, and sesame before serving it. 

A side of hot, crispy bread is essential for dipping into the sweet and sour tamarind sauce that comes with this entrée.

Restaurants in Buôn Ma Thuột also include forest vegetables as a way to bring about a more harmonious unique taste.

Gourmets recommend eating beef dipped in tamarind when it is rare to enjoy the softness and sweetness of the meat. If the beef is kept for too long, it will become tough and lose its taste. VNS