Taste The Famous Sticky Rice In Mu Cang Chai

Nga Do
Every year when the harvest season comes, lovers of photography of travelers flock to the highland area where there are bewitching terraced rice fields. And the best destination is Mu Cang Chai district in Yen Bai province. However, in addition to beautiful paddy terraces, you can also learn the unique features of H'mong ethnic people in the region, especially culinary of Mu Cang Chai. A life of poverty but warm with friendliness, something difficult to find in today’s modern life. The highlights of the trip to Mu Cang Chai include the terraced rice fields stretching up to the clouds, taste the famous sticky rice and enjoy hot spring bath at Tu Le, feel the life of H'mong people.
Tu Le sticky rice is harvested once a year in September and October. It has been widely known as one of the most fragrant glutinous rice in Viet Nam. It now becomes popular in every part throughout the country. When the rice were steamed up the right way you’ll get the renowned “xôi nếp”. No need to add any coconut oil or sugar, it’s still fragrant, soft and sweet until the last grain, viscid but not wet. The more you’re chewing, the better you taste.

Xoi Ngu Sac is also another type of sticky rice, but instead of using water, Thai people take advantage of many natural plant to color it, make it very pleasant to the eyes. Xoi Ngu Sac is a traditional dish of Thai people and it became indispensable in their cook table.

Sticky rice usually keep people full longer than any other grain or food, so don’t eat that too much otherwise you might not want to eat anything the whole day.

Besides the sticky rice dish floating in Mu Cang Chai also has a lot of specialties with special taste, bring the distinct flavor of the highlands here as Salty fried crabs, Salmon and sturgeon, Fried grasshopper, Roasted pork, ...

Emotion will not be complete if you only get this information through text, a true exploration journey will give you a very valuable and engaging experience.

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