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🌏 Become Friends with Setegi : https://bit.ly/WorldTravel_EBS Part 1. The Taste of Pork Long and narrow stretching from north to south, Vietnam offers different weather and cultures even when visited at the same time of year. A journey of meat flavors begins in Ho Chi Minh City, the center of the South! If a meat processing expert were to travel to Vietnam, where would they go first? It would be the 100-meter-long Ho Thi Ky Night Market. The treasure-like food discovered here is grilled beef bone marrow! Known as the "butter of the gods," its rich umami flavor is superb. While Vietnamese cuisine is traditionally based on vegetables, meat consumption increased as the economy grew rapidly in the 1980s. The meat Vietnamese people particularly love is pork! Per capita pork consumption exceeds 30 kg. The number one contributor to Vietnam's increased meat consumption is the Mekong Delta?! Com Tam, the soul food of Mekong Delta farmers, originated during times of food scarcity when leftover rice from milling was gathered and cooked. People ate meat dishes alongside Com Tam to supplement its nutrients, with pork ribs being the most popular combination. Com Tam spread throughout Vietnam through workers from the South who migrated to cities due to industrialization, and it has now become a representative Vietnamese dish, even being exported. This time, we head to Duong Lam in the North in search of pork steeped in legend. At Son Tay Market on the outskirts of the village, pork is butchered and sold on the spot. Le Van Lot catches the eye as a major customer of the market who purchases over 200 kg of pork belly every day. What she prepares is Thit Quay Don, the famous rotating pork dish of Duong Lam! It is a dish that King Ngo Quyen bestowed upon his soldiers after winning battles. Fresh, thick pork belly is selected, brushed with a secret guava-infused sauce, wrapped in bamboo, and carefully grilled over charcoal for a full six hours. The key is to grill the skin until it is crispy! The result is a true work of art made of pork. These pork dishes are imbued with the lives and dedication of the Vietnamese people! The moment you take a bite, you will realize the true taste of pork. Part 2. Following the Meat to Ha Giang A special meat of a lifetime encountered on a trip to the North! Leaving behind Ha Long Bay, Vietnam's most beautiful scenery, we head to Dong Tao in Hung Yen. This is to meet the Dong Tao Chicken, nicknamed "Dinosaur Chicken" or "Dragon Chicken" due to its "king-sized" feet and unique appearance. Formerly a tribute to the Vietnamese royal family, Dong Tao Chicken is still cherished as a "premium" delicacy. Even the way it is eaten is seemingly ordinary yet special. To make authentic Dong Tao chicken soup, you must add ginger and simmer it for exactly 30 minutes, with just a hint of blood remaining on the bones. It is the icing on the cake when paired with plump chicken feet, crunchy meat, and a rich, deep-flavored blood soup! Let's head to the Ha Giang Loop, the trending top travel destination in the north that cuts across limestone karst terrain. The 0km marker in downtown Ha Giang is bustling with travelers. A must-try before setting off is Pho Bo, or beef rice noodles! In Vietnam, an agrarian society, cows are valuable assets. While alive, they help with farming, and after death, they become daily sustenance. The bones are boiled to make broth, and the meat is used as a topping. The bowl born from this is none other than beef rice noodles. While driving along the Ha Giang Loop, head to the nearby Tham Ma Pass rest area. Let’s follow Ms. Uh Hitiha, a Hmong woman, at a souvenir shop to explore the Hmong meat culture. Is there meat hanging in clusters from the kitchen ceiling?! It is smoked hanging meat, made by drying pork in the smoke that rises whenever a fire is used! It embodies the wisdom of the Hmong people to preserve meat for a long time in the North, where food is scarce. It is said to be a special dish served only to honored guests. Ms. Uh Hitiha readily cooks a meal using this smoked hanging meat for travelers curious about the Hmong meat culture. Sharing this food made with care, we fully experience the warm hospitality of a family. Part 3. An Elegant Life The journey along the Ha Giang Loop, running through the northernmost part of Vietnam, continues. At the Ma Pi Leng Pass, considered the most rugged section of the course, we encounter the magnificent spectacle of nature. We arrive at Meo Vac Market, the final destination of the Ha Giang Loop, where ethnic minorities from the North gather to interact. Every Sunday, it is a space where people from nearby communities gather to buy and sell goods and share their cultures. There is a dish you absolutely must try at Meo Vac Market: Thang Co, a Vietnamese-style beef offal soup! This traditional Hmong dish is made by simmering beef offal and various spices over a wood fire starting at 3 a.m. Originally, it was made with horse meat...