Not only is it a place where there are breathtaking landscapes, where there are majestic Hoang Lien Son mountains, majestic Fansipan peak, Sapa cuisine is also a plus point that makes visitors fall in love. Let’s explore a culinary circle of this charming land with Vinlove
Discover Sapa cuisine with 10 top dishes
- Thang Co
Thang Co is a traditional dish of the H’Mong people, originating from the mountains of Ha Giang in the Northeast and gradually being favored by all ethnic minorities in the Northern mountainous area. Hanoians are proud of pho, Saigon people are proud of broken rice, as much as people in the Northwestern region are so proud of their victories.
Thang Co Sapa is mainly made from horses, a pot of brains with meat, heart, liver, heart, horse blood and 12 kinds of spices: cardamom, cinnamon, lemongrass, ginger and many other traditional spices. There, Thang Co is the 12th spice. When eating, people will draw broth to the hotpot, and cut the horse meat.
Thang tried often served with vegetables dipped in kohlrabi, kohlrabi, mustard greens, … She had to drink with corn wine, a warm, fragrant wine, made from the quintessence of mountains and forests. When food and drink mix together, it will create a pleasant and unforgettable feeling.
2. Lam Rice
Com lam is especially popular with the ethnic minorities of our northwestern provinces, who often cook while on the field. The people of Sapa also often consider lam rice as a specialty to welcome guests or use in village festivals.
Com lam is not cooked with ordinary pots but the cooking utensils here are bamboo tubes, sometimes the tube of a basket or a bucket. Rice for cooking is necessarily the upland rice grown on the terraced fields in Sapa because the rice grown downstream when cooked in a bamboo tube will be crushed. Although upland rice is non-glutinous rice, it is as pliable as sticky rice used to cook sticky rice in the lowlands.
3. Meal
Besides winning, mom is also a specialty of Sapa. In winter, morning light is often served with dried chili to warm people, dispel the cutting cold cold of the Northwestern mountains. Chewing a small piece of mussel, taking a sip of the broth will find it buried in your mouth, the more you chew it, the delicious, sweet, natural taste of the mountains and forests.
Men are made from traditional plain corn. Maize is grown by the H’Mong people on high, fragrant and flexible hills. The dish sounds very simple, but it takes a lot of work to make it. Corn is separated from the seeds, grinded and sifted for a smooth, even flour. After that, maize is mixed with water, the H’Mong woman has to calculate that the amount of water is just enough to make the flour is fine, not too dry, not too sticky.
Then, they brought cornstarch twice. At first, the food for cornstarch expanded, then brought it out, let it cool. They stir the flour that has been fitted to cotton, bring the second item over medium heat until fragrant. The lettuce is ripe, smelly, sticky and fluffy.
4. Pigs Stolen
At the highland markets in Lao Cai, it is easy to see the image of local people displaying small pigs with a small weight (less than 20kg), so people can put them in baskets, carry bags, even stealing the armpit for convenience, the name pig “underarm” probably comes from there.
Stolen pig is actually a traditional pig crossbreed between wild boar and Muong pig. Some places are also called badger pig, horned pig or black pig. People in the highlands often raise them freely in the forest, and pork is one of the specialties that every visitor wants to try once when coming to Sapa.
5. Sticky 7 colors
Seven-colored sticky rice is a bold traditional cultural dish of the Nung ethnic group in Muong Khuong, Lao Cai. The seven colors of sticky rice including pink, magenta, crimson, evergreen, yellow green, banana green and yellow are made from many types of natural forest leaves, so sticky sticky rice has a characteristic flavor of the mountains and forests here. The people here think that eating sticky rice on holidays will bring a lot of luck.
6. Black Chicken
Black chicken or evil chicken has a very small body, each only about 1.2kg and as its name suggests, it has a black skin color. Black chicken in Sapa Lao Cai is not only known as a favorite dish but also known for many uses in the field of medicine.
A special kind of Mong chicken with black skin, meat and bones. Black chicken is strong, delicious, and crispy, giving people who enjoy a very interesting feeling. Studies have shown that black chickens not only have the effect of increasing the ability to “blanket” but also have special medicinal value in the treatment of cardiovascular diseases. The most famous dish made from Sapa’s black chicken is grilled chicken with honey. The fragrant grilled chicken dish served with mint leaves dipped in salt and lemon pepper will surely satisfy even the most demanding diners.
7. Kitchen buffalo meat
Initially, the kitchen buffalo meat was created by the Black Thais. They believe that dried buffalo meat can be kept for a long time. The dish is used by the ethnic people as food to reserve in the forest days or in the long rainy season.
Unlike the dried beef jerky of the lowland people, what makes this dish unique is the seasoning. In particular, the leaves are attached to cocoons (a kind of forest pepper) that makes the buffalo meat more delicious. The tingling spiciness of the seasoning makes everyone rub. Kitchen buffalo meat – the dish converging all the quintessence of cuisine. The sweetness of the kitchen smoke, the sweet taste of buffalo meat, the spicy taste of the leaves created a great taste. Therefore, the kitchen buffalo meat becomes a specialty of Sapa that makes everyone fall in love with it.
8. Mang Dang Nem
Bitter bamboo shoots spring rolls are processed in the traditional way of the Tay ethnic group, bringing a unique and eye-catching flavor right from the outer shell. The commonly chosen bamboo-shoots are bitter bamboo shoots. Newly sprouted bamboo shoots are selected by the villagers to be crispy and sweet enough. After that, boiled with a little salt to reduce the bitter taste, and then chopped thin so that the bamboo shoots were soft and chewy like silk sheets for the skin of the dish. The spring rolls are made of mixed ingredients such as chicken, onions, chives leaves and minced vegetables, seasoning with pepper, and fish sauce.
Chickens must be young chickens, hill chickens, weighing about half a kilogram, after cleaning, the chef will shred both tendons, cartilage and meat. Next is the spring rolls package. The process that needs people to do must be really skillful and meticulous to fill each thin bamboo leaf, curled it up so that the kernel will fit neatly in the slices of bamboo shoots. Then put in a pan of golden fried fat, simmer to make spring rolls evenly cooked, until all sides are golden and fragrant, take out a plate.
9. Sapa Salmon
New salmon are successfully raised in Sa Pa thanks to the temperate climate, similar to those in Europe and North America, where salmon is inhabited. Unlike imported salmon, which is usually fat, buttery meat, salmon raised in Sapa has firm flesh, beautiful pink color, toned texture, low fat and high nutritional value, can be processed into many different dishes, outstanding. Salmon salad, salmon hot pot, grilled salmon … Thanks to that, salmon is gradually becoming a luxurious dish to treat visitors when coming to Sapa.
10. Dao Sapa
The taste of sweet, sour, tart and unmistakable aroma is the unique flavor of genuine Sapa peach. The fruit-laden peach gardens around the town always attract lowland tourists when visiting Sapa. A Sapa peach basket will definitely be a precious gift of the Northwest earth and heaven for friends and relatives.
Photo:Internet