Na Sam tofu - a famous specialty of Lang Son suddenly "caused a fever" in the Hanoi online community. Tofu is a popular and common dish, available throughout the country, but thanks to its own secret recipe and slightly different way of making, Na Sam people have created an attractive tofu dish with a unique flavor.
The process of making tofu is not too complicated, but it has to be done through many stages so it takes time. Local households making tofu have to get up at 3am to make batches of tofu to sell in the morning, and at 12pm to make batches of tofu to sell in the afternoon. To make delicious Na Sam tofu, the locals have to choose good soybeans, large, round and not flat. After washing, the beans are soaked in water for about 1-2 hours, then ground into powder, then put into a filter - squeezed to get the water.
Tofu is fresh, hand-crafted and preservative-free.
Continue to boil the resulting water and pour it into a basin, mix until the bean water precipitates into a block, then pour it into molds and wrap them into individual pieces. The most distinctive feature of Na Sam beans is their refreshing, rich flavor, they can be eaten raw (blanched in boiling water) or processed into fried or braised dishes. The most delicious is the beans fried in oil, dipped in shrimp paste, crispy on the outside, soft on the inside.
The process of wrapping the beans also requires meticulousness and takes a lot of time because people have to wrap them twice to make the beans square and beautiful.
Many users have expressed their delight at the unique flavor and excellent quality of this dish. Thanks to the attraction from the online community, many shops and restaurants in Hanoi have started to import and sell Na Sam tofu, meeting the increasing demand of diners.
With its own secrets in processing and preservation, Na Sam tofu has a unique flavor. This traditional tofu making profession has helped many families have a stable source of income.
The difference between Na Sam beans and beans from other places is their characteristic 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 affect the quality and flavor of the product, making it difficult to buy and sell, even for customers willing to pay high prices.
The journey from Lang Son to Hanoi usually takes about 3-4 hours by car or motorbike. This is a relatively long time, long enough to affect the freshness of Na Sam tofu, especially in hot weather conditions.
Because it is difficult to preserve when transported over long distances, Na Sam tofu is mainly consumed within the province. If tourists want to enjoy this famous tofu dish, they can visit Lang Son and experience many other attractive specialties such as roast duck, sour pho, rice rolls, grilled spring rolls, and braised pork.
