Vietnamese Smoked Buffalo Meat - Authentic Vietnamese Highland Tradition
For generations, families have perfected the art of preserving buffalo meat by smoking it over wood fire in cool highland air — a method that locks in flavor naturally and creates a truly distinctive taste unique to this region.
Marinated with chili, garlic, salt, and native herbs for a bold, addictive flavor — smoky, slightly spicy, and perfectly balanced.
Why Filipinos love it:
Naturally smoky, savory, and slightly spicy — perfect with rice or as pulutan
Chewy but tender texture, not dry or hard
High protein, no artificial coloring
The Traditional Process of Making Northwestern Vietnamese Smoked Buffalo Meat
1. Selecting premium buffalo meat and marinating it with traditional Northwestern mountain spices.
2. Hung above the kitchen fire and slowly smoked until naturally dried.
3. Vacuum-sealed packaging with labeled quality certification.