For food enthusiasts looking for regional flavors, buffalo skin salad, or nom da trau, is a signature dish of the Thai ethnic community in Moc Chau District, Son La Province.
Buffalo skin is not commonly used in cooking since it is traditionally linked to drum making. Many first-time visitors are surprised to find out it can be turned into a delicacy. With skillful preparation, what is usually tough and inedible becomes tender and flavorful.
Fresh buffalo skin is carefully chosen, singed over a flame, soaked in water, and thinly sliced. Unlike typical salads made with vinegar, local cooks use fermented bamboo shoots to marinate the dish, giving it a unique sour flavor. The mixture is then combined with roasted peanuts, local herbs, and mac khen, a traditional spice from the northwest region, to boost its aroma and taste.
The dish combines a variety of textures and flavors – the chewy crunch of buffalo skin, the tanginess of wild bamboo shoots, the richness of peanuts, and the freshness of herbs. Buffalo skin salad is a staple at special occasions and gatherings among the Thai community in Moc Chau. It is often served to guests as a gesture of hospitality and cultural pride.
Visually, the transformation is striking. The dark, coarse buffalo skin, after processing, takes on a translucent golden hue, resembling a lemon’s color. The salad also looks appealing with the green herbs, the red chili, and the yellow bamboo shoots.
This dish is more than just a culinary specialty. It reflects the creativity and resourcefulness of the Thai people in using local ingredients.
