In spring, when garlic becomes yellow in the Ly Son fields, it is the time for harvesting them. Among that yellow colour, the green and healthy cloves of garlic are full of vitality. These are male garlic, i.e. garlic with no bulbs. After being harvested, they are cut up all leaves and roots and washed with clean water. Then, they are cut into two or three parts, cleaved in two or four before being steamed. When they are done enough, put them into a bottle and mix them with some fried onion, some grinded roasted peanuts, some sugar, fish sauce and some fennel. At this time, it is a very delicious dish; however, it will be more delicious if being served with holothurian sauce.  

Holothurian, usually the dry kinds, are soaked into boiled water with ash. They, then, are skined and washed with alcohol and grinded ginger in order to get rid of their bad smell. After that, they are cleaned with water, and sliced into many parts and mixed with onion, pepper, sodium glutamate (seasoning powder), and sugar in a half hour. Next, they are mixed with sliced boiled chicken, mushroom, fired onion, and boiled coconut milk and spice. After a few minutes, the very delicious holothurian sauce is done.

Garlic “goi” served with holothurian sauce is very enjoyable. We can taste the strong smell of garlic, the sweet smell of holothurian sauce and even the greasy smell of peanuts. When they are put into the mouth, it can be tasted spicy and warm smell of Ly Son garlic. In the cold early months of the year, garlic become helpful because it can help us prevent or treat flu and headache.

Once you have any chances to enjoy the dish of garlic “goi” served with holothurian sauce, you will not forget it. For Ly Son local people, this homeland’s speciality reminds them remember their homeland however far they go away.