You will not only enjoy the majestic and beautiful terraces, learn the unique and rustic life of H’mong ethnic group but also the explore Mu Cang Chai's unique cuisine . A hard but warm-hearted life – a rare thing in the modern world. Together with Vietnam Typical Tours explore the food to please visitors in Mu Cang Chai:
- Explore charming Sapa & Mu Cang Chai 5 days
- Journey to the land of terraced rice fields – Mu Cang Chai
1. Green Rice in Mu Cang Chai
Tu Le commune, Van Chan district (Yen Bai) has been well-known for a big round and white of special sticky rice. This rice has a special taste aromatic when cook sticky rice, and so sweet and cool when make Com (Green Rice)
To make Com, the local of highland Yen Bai- Thai ethnic people had to work meticulously. Rice growing farmers are the only ones who truly understand when it is time to gather young grains to make Com. Then young rice grains are harvested . Rice is not to beat or crumple up, it must be pluck off , leave rice straw, give through water and roast dry in pan. Roasting pan is made by cast iron, so every grain cereal will not be burned but it is still delicious. They are then poured into the rice mortar and slightly pounded with a wooden pestle until the husk is removed from the young sticky grains.
To enjoy Com, it is advisable to chew it slowly so that one can feel the stickiness of the young rice and at the same time enjoy its sweet, fragrant taste. Visitors to Mu Cang Chai and Tu Le during making Com season (May or September) will have a chance to see ethnic women – Thai people shifting and winnowing the pounded young rice.
2. Five colors sticky rice in Mu Cang Chai
This is a common dish for party of the populations in northwest of Vietnam, especially Thais people in Mu Cang Chai of the Yen Bai province. The name of the dish comes from the fact that it has 5 colors. According to different requirements, they can use more or less colors but often there are white, black, purple, yellow colors which are the most used.
The ingenuity of minorities is the use of natural materials to create colors. With white, they simply use sticky rice. Blue and red colors…are made from different plants. And with black, they take leaves of Gun to soak rice before cooking… The five colors of the dish represent the five elements of life in the Vietnamese’s’ belief: yellow is earth, green is plant, red is fire, white is metal, and black is water. People believe that the existence of these five elements create the well-being of the heaven, the earth the human.
3. Chung Cake in Mu Cang Chai
Who has been to Muong Lo – Nghia Lo would remember the flowers blooming forests of white, remember the dial are the streams of water, the thai girls like flowers with ravishing tone as fanned his heart. Muong Lo but also many others interesting things, especially the cuisine of ethnic anyone if disposable will remember not to forget. In traditional dishes including banh chung cakes and black spines – two dishes with bold national cultural nuances contained human feelings and earth here.
Chung cake must be packed manually. Firewood to boil cake is firewood to keep good coal, put the bread into the pot when boiling, covered region. At the boiling pot of boiling yet bread to the fire, when the pot was boiling cake will keep fire, heat enough to cooked puree, cooked evenly, boil 6-7 hours. When cooked, take out the last rinse water in pots and hanging cake into pairs so that no moldy bread. Enjoy a piece of cake, feel very special flavor, aroma of sticky, sweet, fatty pork highlands, the day’s fleshy green park, the forest’s strange.
4. Grilled Chicken in Mu Cang Chai
Grilled chicken with leaves of Mac Mat for grilled dishes of Thai ethnic people in general in Vietnam or in Mu Cang Chai in particular, the leave of Mac Mat is a really important spice. Grilled chicken with leaves of Mac Mat has sweet and sour taste. This dish is served with Cham Cheo - A kind of sauce mixed of salt, fragrant herbs of different kinds of ethnic groups in the northwest of Vietnam.
5. Pa Pinh Top grilled fish in Mu Cang Chai
Pa Pinh Top grilled fish is an indispensable dish in the cuisine of the Thai ethnic people in Vietnam. Depending on the language of this people, this name means "folded and grilled fish." They often use stream carp for grilling. The cooker takes typical spices in the gastronomy of Thai people in Mu Cang Chai to marinate: Seeds of Mac Khen, ginger, garlic, aromatic herbs of different kinds…
Mu Cang Chai in Vietnam - Land of terraced rice fields, however Mu Cang Chai cuisine is like a magnet pulling visitors to stay. Dishes featured region, products made from rice terraces are sure to impress you.
Discover morea bout the richness and diversity of Vietnamese cuisine at : http://www.viettravelmagazine.com/
