Top 15 attractive specialties in the Northwest

There are many plums in the Northwest region: Lao Cai plum, Lang Son plum…but the most delicious and beautiful plum variety is still the plum variety. Bac Ha plum, in Bac Ha, Muong Khuong, Sap districts. Bac Ha plums are best from May to July, when plums are ripe.

When ripe, Bac Ha plum does not change the color of the outer shell, if you look closely, you will see a light yellow color. Plum plum has a delicious sweet taste, after eating it still lingers in the mouth. Moreover, Bac Ha plum also has the effect of improving health after hard work.

Cat cider It is a rustic drink of the highland people, but it is a specialty in the lowlands because of its effectiveness in treating many diseases according to Eastern medicine. Cat apple is a specialty of the highland provinces because the characteristic of the species is that it lives at an altitude of over 1000m. Yen Bai, Lao Cai… is home to a delicious cat apple.

Pickled from medlar apple, also known as medlar, apple cider has most of the medicinal properties of medlar. Cat cider has good effects in promoting health, losing weight, beautifying the skin for women… The sour, acrid, sweet taste mixed with the spicy taste of the wine creates a characteristic for this wine. Apple cider vinegar has many uses but has a moderate price, so coming to the Northwest, you definitely have to buy a few jars of wine for your family to protect the health of the whole family.

Forest honey which is famous for its rarity and better quality than ordinary farmed honey. Wild honey is highly effective in traditional medicine. Using wild honey can enhance health, treat digestive diseases, supplement waste… due to its very high composition and nutritional value. Therefore, wild honey is always considered as one of the specialties of the Northwest.

Northwest forest honey completely obtained from nature. The golden drops of honey are the result of the hard and dangerous process of the junglers, If you have the opportunity to come to this land, a few bottles of wild honey will be the number one choice for you to bring back as a gift. for friends and family.

When having the opportunity to come to Muong Lo (Yen Bai), besides the wild and lyrical beauty of the Northwest mountains, visitors will have the opportunity to enjoy the sweet taste of the five-color sticky rice of the people here. . Yen Bai five-color sticky rice Made from quite special materials. The people here pay a lot of attention to the preparation of ingredients, the rice must be delicious sticky rice to be flexible, the best quality is Tu Le rice. In addition, to color the sticky rice, people use plants from the forest to create 5 colors for this sticky rice: yellow is turmeric, green is pandan leaf, red is gac fruit, purple is rosemary leaf. .

For the people of Muong Lo, Five coloured sticky rice represents the five elements (metal, wood, water, fire, earth). Red sticky rice symbolizes the desire for life; purple sticky rice symbolizes rich and precious land; yellow sticky rice symbolizes warmth and prosperity; The blue sticky rice represents the beautiful scenery of the mountains and forests of the Northwest, of the immense blue sky; White sticky rice symbolizes pure love, loyalty…

Five coloured sticky rice both sweet and fragrant of sticky incense, plant flavor, and contain the cultural beauties of this beautiful land. Surely when coming to the Northwest and enjoying the five-color sticky rice, you will never forget that flavor.

Specialties kitchen dried meat is one of the most famous dishes of the Northwest. From buffalo meat, beef, to pork, through the skillful hands of the people here, they all become delicious and irresistible. The dried meat here is not shredded meat but whole pieces. The freshest pieces of meat are selected, marinated with spices, hung on the kitchen floor, dried with embers and smoke to create a typical flavor for this region’s dried meat.

Each piece of meat is a blend of the aroma of mac Khen, the pungentness of ginger peppers and the faint scent of unmistakable kitchen smoke. It is that special taste that makes the deliciousness of dried meat in the Northwest kitchen. This dry meat dish is made from the shoulder and lean back of buffalo, beef or pork, marinated with spices and then dried in the shade for a day. Then use a skewer and hang it on the kitchen floor to let the hot charcoal dry gradually. The longer the meat is smoked, the stronger the flavor will be. The piece of meat is fragrant with the smell of smoke, the inside is supple and full of spices, sipping with a little good wine is nothing more interesting.

This is probably also a dish that is no longer strange to tourists when it comes to the Northwest. This type of pig is only found in the highlands. Villagers release newborn pigs into the forest so that they can feed themselves. So their meat is very delicious, just like wild boar. Especially this breed of pig weighs only 10-15kg, the big one is only 20kg, so there is almost no fat. Can prepare many dishes from pig “steal armpit” such as grilled, fried, steamed, fried, braised, fake civet, ribs cooked in soup. Any dish made from this type of pig is also delicious and attractive.

Gourmet lowland people when coming to the Northwest often choose to buy meat pig “steal armpit“Return as a gift because the meat is delicious, not much fat. If you have the opportunity to come to the Northwest, remember to enjoy this wonderful specialty.

Green rice is a specialty of the Tay ethnic group in the Northwest. This is a dish that probably no Vietnamese people do not know, even many foreign tourists love it. Rice is cooked in a special way that is cooked in a bamboo or bamboo tube. When cooked, the rice is very flexible and sweet due to the absorption of water from the bamboo tube. This type of rice can be eaten alone, dipped with sesame salt, or eaten with greasy grilled fish. The complex aroma of upland sticky rice mixed with banana leaves will make it difficult for you to forget the taste of this rice. Lam rice dish in the past was only for those who went to the forest because of its compactness. To this day, rice lam has become a famous delicacy of the Northwest region.

Making Lam rice pretty simple. You just need to put the washed rice in the bamboo tube, use the water in the bamboo tube to cook the best, then use the banana leaf or dong leaf to close it and then burn the wood until the shell is burnt. Remove the burnt cork outer shell, leaving only a clean white thin shell, you will be able to eat it right away or keep the rice for weeks without fear of the rice going stale.

Nowadays, Lam rice famous throughout the four directions, you can see people selling rice lam a lot in tourist areas. And to serve the needs of tourists, in many places, people make rice lam a little by using coconut water and coconut fibers to cook rice to increase the deliciousness of the dish. Com lam today has become a commodity, sold in many places, not only the Northwest, but if you want to enjoy its inherent, come to this land.

Eat delicious Northwest dishes without mentioning crisscross It is indeed a big shortcoming. This is a typical dish of the region, made from mac Khen, chili, garlic and salt. This dish can be modified by adding or reducing spices into different types of crosses to suit each dish. Each type of cymbal can be mixed in different proportions, but it is indispensable for the strong aroma of mac Khen, the spiciness of wild chili peppers and the aroma of garlic spices.

These are the spices that make this sauce special. Coming to Yen Bai, enjoying the taste of this sauce, you will fully feel its harmony with the dishes. That’s why crisscross has become a scrumptious dipping sauce that is loved by many people when coming to the Northwest.

sausage It is the favorite dish of the indigenous people with the typical taste of the highland people. It is the chewy taste of the intestines, the sweetness of the lean meat and the fatty taste of the fat. All combined in a piece of sausage brings a delicious feeling to the person enjoying. The special dish is also because of the pungent taste of the smoke, creating the uniqueness of the sausage. The sausage filling used is a half-lean half-fat meat, washed and then removed the skin, cut into small pieces and then marinated with salt, sugar, monosodium glutamate, alcohol, ginger juice, and some typical spices of the region. Northwest mountains.

To sausage having a distinctive taste, experience in marinating wine and ginger juice is very important. After stuffing the filling into the small intestine every 20-30 cm, people use a string to tie it into pieces. Use a needle to prick the gas to escape so that the sausage will be even and not cracked. After that, people bring hanging sausages in the sun to dry gradually for a certain time so that it has a specific flavor and dry on a wood stove, the sausages will become firm and firm. That’s why the sausage in the Northwest has the bright color of the sun and the pink color of the fire as well as the ivory-white veins of the fatty meat, creating the appeal of highland sausages in cuisine.

When eat sausage fried until cooked and then sliced. People eat sausages with ginger sauce or chili sauce, add a little herbs depending on taste. In the cold of autumn and winter, there is nothing better than sipping a cup of country wine with delicious pieces of sausage.

Thang Co specialties of the Northwest made from Hmong people. Thang Co horse in Bac Ha is special because it is made from horse bones raised in the Ninh mountains with their five viscera to offer doi seeds, cardamom, cinnamon anise…. It looks strange, but Thang Co eats very sweet, soft and fragrant meat only available in the highlands. Thang Co can be easily found in the Northwest provinces such as Ha Giang, Yen Bai..but the best is still Thang Co horse in Bac Ha, Sapa.

At first, who saw the bowl Thang Co Smokey but “messy” inside are internal things, many people will also feel uncomfortable and even afraid, a couple of funny people also look for a bottle of berberine in a travel backpack. But if once enjoyed, your trip to the Northwest will be more memorable and have an unforgettable memory.

Cooked meat Thang Co Mainly people put in all beef, horse meat and pork. Parts such as heart, heart, liver, blood, and meat are cut into squares and boiled in a large pot typical of the Mong people. The pot of broth is carefully cooked by the Hmong chef and added additives to keep the flavor, each spoonful of foam is scooped out to make the bone broth more sweet, added in this Northwest specialty.

Nam Pia is a unique dish of the Son La people, not everyone can eat it. Because nam pia is made from the juice taken from the intestines of buffaloes, cows, goats…and their internal organs are simmered. Nam Pia It has a bitter taste but when eaten, it will leave a sweet taste in the throat. Nam pia has a strange taste and ingredients but is still loved by its spicy, salty, sweet, and very aromatic taste. Especially eating with grilled food is very suitable and is a very good drink.

Although considered a classic specialty dishes, But not everyone can eat it. Most of the food was a bit difficult to eat at first, but then they said it was delicious. As for some people who can’t eat fatty foods, they will feel nauseous, so don’t just drink the broth, but eat it with rice or dip it with bread. If you have a chance, try this Nam Pia dish!

This is a dish that is elaborately made and takes a lot of time, because moss is hard to find, it only grows from September, October of the lunar calendar to about March. This dish not everyone dares to try it is also popular with many people. prefer. Northwest rock moss Usually grows in places with fast flowing water, and moss can only be left outside for about 2 hours. Moss has many types, but the most popular is still the type that grows in long fibers, clinging to the rocks in the streams.

To get stone moss, People split it into sections, leaving the part close to the stone, then beat the moss with a wooden pestle to unclog the sandy soil and pick it up. The moss brought home can be cooked in soup or grilled. To make the dish more attractive, people cook moss with ginger, coriander, wild pepper and a little crushed roasted chili if you can eat it spicy. Moss when eaten often has a fragrant plastic taste, mixed with the smell of spices to create a feeling of numbness at the tip of the tongue. This will be an interesting experience when you come to the Northwest sky.

When the first thunders appear, the sprouts bamboo shoots As promised, the earth team simultaneously rose to meet the sun. The shoots are full of life, promising an immense green color of survival and development. For many generations, bamboo shoots have been partly feeding the people of the Northwest.

Bamboo shoots have innumerable varieties such as bamboo, cork, bamboo, apricot, currant… Each type has its own unique flavor that diners only try once and remember forever. Bamboo shoots can be processed into many dishes, each dish is delicious and attractive. Fresh bamboo shoots, salted and sour bamboo shoots, dried bamboo shoots… each has a different flavor and processing, but all have the flavor of the mountains.

In addition, the Northwest is also famous for the wild vegetables that visitors once enjoy and remember forever. Not fussy, not famous for the preciousness and expensiveness, these dishes go into the subconscious of visitors by the most simple things. What is more wonderful than enjoying the rustic dishes and feeling about the life of the land at the top of the country.

veal This is the first Northwest delicacy we want to tell you when we come to Son La. Because this dish originates from Moc Chau – Son La and only Son La is the best. Moc Chau calves are made from calves raised from Moc Chau grassland.

In particular, people here only use male calves for meat, so Moc Chau chao veal has very firm and nutritious meat. This will be a great drink for you when traveling to the Northwest.

We can easily find pupae in Vietnamese village markets, but only in the mountainous areas can you enjoy them.”forest bee pupae” just this special. Different from normal pupae, Yen Bai specialty wild bee pupae have a much more greasy and delicious taste than normal pupae. The most delicious is the fried forest pupae.

Forest bee pupae quite rare, only available from April to August every year. So to enjoy the best stir-fried wild bee pupae, Yen Bai specialties, you should go on this occasion.