Thread: " Tai de" in Ninh Binh

Tai De has become a specialty in Ninh Binh province. In Hoa Lu locates various limestone massifs which are home to many goats.
Goat is deplumed prior to being burned. The next step is to disembowel the goat, which is then mixed with huong nhu (holy basil) leaves or duckweed leaves for more than ten minutes. Afterwards, dipping unboned goat meat in boiling water until rare, then slicing it into thin pieces, which are then mixed with roasted sesame, citronella, lemon leaves, ginger, chilli, lemon juice and glutamate.
Enjoying tai de with unripe banana, acid carambola, fig leaves and soy sauce with ginger and a cup of Lai Thanh rice wine would be very interesting.

any information is appreciated!

I have a pain in stomach when I eat them, but it is good meal!

Originally Posted by nightflower87

Tai De has become a specialty in Ninh Binh province. In Hoa Lu locates various limestone massifs which are home to many goats.
Goat is deplumed prior to being burned. The next step is to disembowel the goat, which is then mixed with huong nhu (holy basil) leaves or duckweed leaves for more than ten minutes. Afterwards, dipping unboned goat meat in boiling water until rare, then slicing it into thin pieces, which are then mixed with roasted sesame, citronella, lemon leaves, ginger, chilli, lemon juice and glutamate.
Enjoying tai de with unripe banana, acid carambola, fig leaves and soy sauce with ginger and a cup of Lai Thanh rice wine would be very interesting.

thank u very much

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This is the specialty of Ninh Binh? Now I know. Thank you,

Yes, it is the special food of Ninh Binh, If you go to Ninh Binh, taste it please

i want to Ninh BInh

Enjoying tai de with unripe banana, acid carambola

i visited NInh bnh

Originally Posted by nightflower87

Tai De has become a specialty in Ninh Binh province. In Hoa Lu locates various limestone massifs which are home to many goats.
Goat is deplumed prior to being burned. The next step is to disembowel the goat, which is then mixed with huong nhu (holy basil) leaves or duckweed leaves for more than ten minutes. Afterwards, dipping unboned goat meat in boiling water until rare, then slicing it into thin pieces, which are then mixed with roasted sesame, citronella, lemon leaves, ginger, chilli, lemon juice and glutamate.
Enjoying tai de with unripe banana, acid carambola, fig leaves and soy sauce with ginger and a cup of Lai Thanh rice wine would be very interesting.

Thank you very much for your post, yes that the great taste, I love it

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