Alongside scorched rice and lemon-cured goat meat, fermented goat meat is a signature dish that reflects the culinary identity of Ninh Binh Province.
Unlike other fermented meats, Ninh Binh’s fermented goat meat stands out for its distinctive flavor, derived from free-range goats raised on limestone mountains, where diverse vegetation gives the meat a firm texture and a natural aroma.
The preparation requires skill and diligence from the outset. Selected cuts, including tenderloin, thigh meat, and goat skin, are lightly singed over straw to create a crisp, golden surface while preserving their natural sweetness. The meat and skin are then thinly sliced and combined with roasted rice powder and traditional spices such as pepper and garlic. The roasted rice powder plays a key role, enabling the mixture to ferment naturally and develop its signature nutty fragrance.
The seasoned mixture is shaped into small portions, wrapped in guava or dinh lang (Polyscias fruticosa) leaves, which add a subtle aroma and aid digestion, then enclosed in banana leaves and tied securely. After about two days of fermentation, the dish reaches its ideal balance, with a mild tang complemented by the sweetness of goat meat and the warmth of the spices.
Often served with fig leaves and accompanied by ginger sauce, fermented goat meat offers a layered culinary experience and stands out as a distinctive highlight of Ninh Binh’s tourism appeal.
