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Na Sam tofu – a famous specialty of Lang Son province – has unexpectedly become a sensation on social media in Hanoi. Tofu is a common, familiar dish found throughout the country, but thanks to a unique secret recipe and slightly different preparation method, the people of Na Sam have created an attractive tofu dish with a distinctive flavor.
The tofu-making process isn't overly complicated, but it involves many steps, making it time-consuming. Local tofu makers have to wake up at 3 am to make batches for morning sales and start making batches for afternoon sales at 12 pm. To make delicious Na Sam tofu, locals must select high-quality soybeans that are large, uniformly sized, round, and not shriveled. After washing, the soybeans are soaked in water for 1-2 hours, then ground into powder, and finally filtered and pressed to extract the liquid.
Tofu is a fresh food, handcrafted and free of preservatives.
The resulting liquid is boiled again, then poured into a basin and mixed until the soybean curd solidifies into clumps. These clumps are then poured into molds and shaped into individual pieces. The most distinctive feature of Na Sam soybeans is their refreshing, nutty flavor. They can be eaten raw (blanched in boiling water) or prepared in fried or stewed dishes. The best way to enjoy them is deep-fried, dipped in shrimp paste, with a crispy outer layer and a soft, moist interior.
The process of wrapping the tofu also requires meticulous attention and takes quite a lot of time because people have to wrap it twice to make the tofu pieces square and visually appealing.
Many consumers have expressed their delight with the unique flavor and excellent quality of this dish. Thanks to its popularity on social media, many shops and restaurants in Hanoi have started selling Na Sam tofu, meeting the growing demand from diners.
With its unique processing and preservation techniques, Na Sam tofu has a distinctive flavor, and this traditional tofu-making craft has provided many families with a stable source of income.
What sets Na Sam beans apart from beans from other places is their distinctive, refreshing flavor. Whether eaten raw or fried, they are very appealing and retain the natural aroma of soybeans.
However, transporting Na Sam tofu from Lang Son to Hanoi poses many risks that can affect the quality and flavor of the product, making it difficult to sell, even for customers willing to pay a high price.
The journey from Lang Son to Hanoi usually takes about 3-4 hours by car or motorbike. This is a relatively long time, enough to affect the freshness of Na Sam tofu, especially in hot weather conditions.
Because it is difficult to preserve during long-distance transportation, Na Sam tofu is mainly consumed within the province. Tourists who want to enjoy this famous tofu dish can visit Lang Son, combining it with experiencing many other attractive specialties such as roast duck, sour pho, rice rolls, grilled spring rolls, braised pork belly, etc.
