Compass Travel Vietnam
Grilled Leiolepis- An unforgettable specialty to hold many diners of the white sand region
If you go to Binh Thuan without eating grilled sand, you will regret it…
Perhaps cuisine also sometimes makes up the soul of a land. Where the fish and birds of the sky, where the green fields are strange, there are all kinds of precious and delicious foods. As for the South Central region, sinking into the stretching sand dunes, diners will taste the different deliciousness of the Leiolepis – a species known as the “king of the desert”.
Binh Thuan, where there are immense sand dunes full of sunshine. Those sandy beaches nurture a typical product for the homeland here, something that diners experience once and then will feel nostalgia in their hearts.
Sandstorm – Famous specialty of Binh Thuan
At first glance, this reptile resembles a lizard but has a larger and longer body. In fact, they are called salamanders, but people here often call them Leiolepis.
Leiolepis occur all year round, but they grow most strongly in the rainy season. Adult Leiolepis can be up to 30cm long and weigh up to 5kg.
Wild-caught Leiolepis have a more distinctive flavor than farm-raised Leiolepis. Because the specialty is so famous, the demand for consumption increases rapidly, the amount of Leiolepis in nature decreases sharply. Therefore, a series of Leiolepis farms were formed.
Those who have had the opportunity to enjoy pork belly can’t hide their satisfaction with the white meat, firmer, sweeter than chicken, and the soft bones eat very well.
Deliciously delicious, Dong meat is said to have many health benefits. According to Oriental medicine, sandstorm has the effect of pain relief, detoxification, and nutritional supplement. At the same time, Leiolepis are widely used in Oriental medicine because they live in a natural environment, the main food is the young shoots of herbs, so the meat of the Leiolepis is also more nutritious.
Minced sand shoveling rice cake (@phanthietvn)
What are the delicious dishes prepared by sand dunes?
Perhaps this is the question most people are interested in about this famous specialty of Binh Thuan. Those Leiolepis are hard at work, wading in the sand, the meat is firm, so what is the best dish to cook?
Under the skillful hands and understanding of homeland products, the processing techniques of the chefs here always make diners admire.
From Leiolepis salad, Leiolepis porridge, eggplant rolls to Leiolepis or Leiolepis cooked with pink melon all show the distinct deliciousness of this reptile. But the most “national” dish is probably grilled pork with salt and pepper.
Grilled sand with chili salt is expensive on the drinking tables of guests because of the sweet, chewy, crispy meat that is in harmony with the spicy taste of chili and other spices.
Grilled Leiolepis (@hellophanrang)
Grilled Leiolepis with salt and pepper – “Soul” of the white sand region
Grilled Leiolepis with salt and pepper is made from stout, thick meat, weighing about 400g or more. The meat is thin, not tough enough, when grilled, the meat is friable, easy to dry, but less delicious.
Before processing, people break the back bone and then cut the blood. Remove the top and soak it in boiling water to remove the outer skin easily. Usually, the grilled pork belly is left on the skin, making it easy to absorb the spices and quickly cook the meat. But if diners like the experience of eating the skin, they will skip the hot blanching step. Leiolepis after removing organs, wash and drain.
Grilled sandstorm with chili salt (@phanthietvn)
The marinade seasoning before baking is also nothing fancy. Just salt, pepper, chili powder, minced onion and lemongrass with some delicious fish sauce. After marinating spices for about 30 minutes, Leiolepis are grilled directly on embers. The pleasant sizzling sound mixed with the rich aroma of Leiolepis will make diners swallow their saliva because the cravings come.
The clever thing is that grilling on a charcoal stove makes it easier to observe the doneness, the pork belly turns yellow, and the meat gives off a scent that is ripe. The meat looks crispy but still succulent without drying out.
Grilled sandstorm with salt and chili
Serve with grilled sand dunes can use rice paper or vermicelli and raw vegetables. Add a bowl of sweet and spicy tamarind sauce and it’s all over.
If you have the opportunity to return to Binh Thuan, try to bake to once touch the “soul” of Binh Thuan’s white sand region.
Grilled Leiolepis- An unforgettable specialty to hold many diners of the white sand region
vinlove.
Source: vinlove
