Quả Trám – A Distinctive Spice for Delicious Dishes

There are things that seem simple but leave a profound mark in the hearts of those who are far from home. As each autumn arrives, with cool breezes and chilly weather, baskets of betel nuts are displayed for sale in every corner of the markets. A nostalgic feeling arises, remembering childhood moments spent with family during festive meals. Betel nuts, a humble food item, still captivate the locals and tourists who get to enjoy them.

As a province in the northern midlands and mountainous region, Phu Tho is known for its ancient and vibrant culture, being the cradle of the Vietnamese nation. In addition to traditional festivals associated with historical landmarks, the culinary culture of Phu Tho is rich, diverse, distinctive, and closely connected to the simple life of the people, yet it has a strong appeal to tourists.

The betel nut harvest season begins in July and lasts until the end of October in the lunar calendar. Betel nuts are a typical food of the northern midlands and mountainous provinces. There are two types of betel nuts: black and green. Black betel nuts have a blackish-purple shell and a yellow or light purple interior. To prepare them, betel nuts are cleaned, boiled until soft, and then the seeds are separated for various cooking purposes. The black betel nut meat has a rich, slightly sour taste with a distinctive aroma. It can be braised with meat, added to sticky rice, or stir-fried with minced meat, becoming favorite dishes for many.

The best way to braise betel nuts is to fry lean pork belly until the edges are crispy and golden. Place the betel nuts on top and pour water over them without adding any other spices. With just betel nuts, the dish exudes a unique and captivating flavor. Braising until the meat is tender, the soft, fragrant fat, and the slight sourness of the betel nuts create a delightful combination. The lean pork belly soaks up the flavors without feeling overwhelming. Enjoying this dish with warm rice or hot sticky rice makes for a perfect meal, especially in chilly weather.

Stir-Fried Black Betel Nuts with Pork Belly

Green betel nuts are diamond-shaped, with two pointed ends and are about the size of an adult’s big toe. When ripe, they turn a light yellow color, slightly sour, and are used for braising meat or fish. The slightly bitter and astringent taste of green betel nuts complements the fish’s savory flavor when braised, creating a tender and flavorful dish. Green betel nuts can also be pickled with chili and garlic, enhancing the dipping sauces for various dishes.

Aside from being used in cooking to create delicious dishes, betel nuts are also used for medicinal purposes. According to traditional medicine, betel nuts have cooling, slightly sour, and sweet properties. They are not toxic and contain many nutrients that stimulate saliva production, beneficial for the digestive system, and enhance nutrient absorption. Additionally, according to folk wisdom, betel nuts can help treat respiratory illnesses, coughs, and voice loss.

Late autumn is the time to preserve betel nuts for the whole year. The harvested betel nuts are processed to create food for the cold winter days. When visiting Phu Tho, the delicious dishes made from betel nuts have become meaningful gifts to give to friends and family. These dishes are worth savoring and reminiscing about every winter.