Stir-fried buffalo with Aganonerion leaves (Trâu xào lá lồm)


Trâu xào lá lồm
During the Northwest trip, we stayed at the house of the ethnic minority people and ate with them. I was also given a bag of Moc Chau seeds by a hostess in Moc Chau - a typical material in the Northwest. This seed grows in clusters, is picked, dried, roasted on a hot pan, pounded into a powder form, then stored in a tightly covered jar to prevent odor, also known as forest pepper, because when you taste each of the chopped nuts, you will see numbness in the tip of the tongue. And I call it the soul of Northwest cuisine. You can find pre-bottled cauliflower powder available from the Northwest specialty website.
Servings Prep Time
3-4people 30minutes
Cook Time
Servings Prep Time
3-4people 30minutes
Cook Time
  • 300gr buffalo meat
  • 100 gr Aganonerion leaves (lá lồm/ lá giang)
  • 3-4 cloves garlic
  • 1,5 tbsp fish sauce
  • 1 tsp mắc khén powder
  • ½tsp MSG (or sugar)
  • cooking oil
  1. Slice buffalo meat into thin slices, marinate with garlic, fish sauce, mắc khén, MSG for about 30 minutes.
  2. Wash Aganonerion leaves, drain, and slightly crush.
  3. Put the pan on the stove to heat, add oil, add marinated buffalo meat and stir until cooked. Put Aganonerion leaves in and stir together. Turn off the heat when the leaves become brown. Put on a plate.

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