Join Yourvietnam.org to take a look at the unique dishes imbued with the national identity of food in SaPa . This will be an attractive point in your Sa Pa travel itinerary.
Sa Pa is a town in the Lao Cai province of our country. In the 1940s, when the French discovered this was an ideal location to build resorts, they planned and built entire systems to serve essential needs, including resorts. Western-style resort villa. This makes this romantic mountain town look more like a European city.
Also, since those years, Sa Pa tourism has developed. Not only is it famous for its stunning scenery and unique cultural features, but it is also thanks to Sa Pa’s rich national cuisine that makes tourists love coming here. Join Yourvietnam.org to take a look at the unique dishes of Sa Pa cuisine right below.
1/ Thang Co – the special food in SaPa
Thang Co is a traditional dish of the H’Mong people, originating from the mountains of Ha Giang and gradually becoming popular with all ethnic minorities in the northern mountains. Unlike Ha Giang Thang Co, Sa Pa Thang Co is made mainly from horse meat.
A pot of thang co contains meat, heart, liver, tripe, horse blood, and 12 spices: cardamom, cinnamon, lemongrass, ginger, and many other heirloom spices, of which thang co is the 12th spice. When eating, people will scoop the broth into the hot pot, cut horse meat and drop it in, and add dipping vegetables such as mustard greens, kohlrabi, etc.
2/ Lam rice
Lam rice is especially popular with ethnic minorities in the Northwest provinces of our country. Because of taking advantage of natural ingredients to make it easier to cook and carry with them when working in the fields, they have come up with a way to cook rice. They are using tools such as bamboo pipes, sometimes bamboo pipes, and vat pipes. Today, Sa Pa people consider lam rice a specialty to welcome guests or use during village festivals.
The rice used to cook Lam rice must be upland rice grown on terraced fields in Sa Pa because rice grown in the lowland, when cooked in bamboo tubes, will be crushed. Although upland rice is plain rice, it is sticky, like the sticky rice used to cook sticky rice in the plains.
3/ Men men
Men men is a dish made from traditional corn, going through elaborate steps. The corn is removed from the seeds, ground, and sifted until the powder is very smooth, then mixed with water, not too dry, not too mushy, and then starched twice. The first time, it helps the dough to rise, then lets it cool. And then takes it out a second time until it’s cooked, fragrant, flexible, and loose.
4/ Armpit pig – the must tried food in Sapa
At the markets in Lao Cai, you will quickly see images of local people selling miniature pigs that do not weigh much and can easily be put in baskets, carried in handbags, or even taken under armpits. It is convenient, and the name “armpit pig” also originates from there.
In fact, the armpit pig is a breed of pig that is a cross between a wild boar and a Muong pig. This type of pig is raised in the wild in the forest, so the meat is substantial and lean. Whether boiled, grilled, or prepared in any way, it is incredibly delicious.
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5/ Bitter bamboo shoot rolls
Bitter bamboo shoots are prepared in the traditional way of the Tay people, with a unique and eye-catching flavor right from the outer shell. Villagers will choose young bamboo shoots to make them crispy and sweet. Then boil them with a bit of salt to reduce the bitterness. Then slice them into thin slices just big enough to wrap spring rolls.
Chop the chicken, onions, chives, and celery root into small pieces, season with a bit of pepper and fish sauce, and mix well to make the spring roll filling. To wrap the filling into bamboo shoot leaves, meticulousness is required to avoid tearing the bamboo shoot slices. After being covered, the spring rolls will be fried until golden brown on all sides, which is extremely attractive.
6/ Food in SaPa – rainbow trout
Sa Pa is one of the rare places in Vietnam with suitable climatic conditions to raise salmon successfully. Unlike imported salmon, which is often fatty and has friable meat, salmon raised in Sapa has firm meat, a beautiful pink color, strong fibers, low fat, and high nutritional value. It can be processed into many different, outstanding dishes. Are salmon salad, salmon hotpot, grilled salmon, etc. That’s why Sa Pa salmon has become a specialty dish of Sa Pa cuisine.
7/ Peach Sa Pa
Peach season in Sa Pa lasts from late March to late May. Sa Pa peaches are often confused with Chinese peaches. Unlike Chinese peaches, Sa Pa peaches are small and can be held in the palm. The peach skin has white hair, not smooth, and the color when unripe, is green with a slightly sour taste. When ripe, it turns purple-red, the flesh The inside is light yellow and gradually sweetens. When traveling to Sa Pa during peach season, you can visit the garden to see and buy peaches right at the garden to enjoy.
8/ Apples cider
This wine is made from apples that grow in the northern mountains, with a unique sweet and sour flavor mixed with the bitter taste of apples. It will bring you the feeling of awakening with its spicy taste and seductive aroma. The wine has a characteristic cockroach wing color and is effective in treating headaches, dizziness, insomnia, etc. So many people buy it as a gift when returning from Sa Pa.
9/ Khang Gai dried meat
Khang Gai dried meat is a type of horse, cow, buffalo, pig meat that is cut up by H’Mong people. And it hungs in the kitchen for long-term preservation for up to 3 years. The meat tastes juicy and crispy. Usually, the meat left on the stove will be taken down, washed, and cooked with vegetables. Tourists should try eating dried meat and drinking wine. Because this is considered a Sapa specialty that can be enjoyed with friends or given as a gift to relatives.
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