Top 10 Most Distinctive Dishes of the Dao Ethnic Group

In Lai Châu, the Khâu Dao people primarily reside in the highland district of Sìn Hồ. Like many other ethnic groups in the border regions, the Khâu Dao have numerous traditional dishes that are highly aesthetic. Among these, stuffed tofu is a signature dish that is always present at weddings, guest receptions, and housewarming celebrations. This dish is simple to prepare, and the ingredients are easy to find. To make it, tofu is sliced into 2 cm thick squares and fried on low heat until it turns golden. After cooling, it is cut into triangles. The stuffing preparation is the crucial step: minced pork is mixed with onions, pepper, fish sauce, seasoning powder, MSG, and a pinch of sugar. Then, a tablespoon of high-quality rice wine is added, which is the secret to giving the dish its unique flavor. The stuffed tofu is carefully filled with the seasoned pork and placed in a pot, with the stuffed side facing up. A bit of water is added, and the dish is simmered until the fragrance fills the air, signaling that it's ready to serve.

For the ethnic minorities living in the mountainous regions of Northern Vietnam, smoked pork is as common as any other dish. Smoked pork from Son La is actually a method of preserving food, often used during the rainy season or when there is no access to local markets. The spices used in marinating the pork make this regional specialty unique. Traditionally made by the H'mong, Dao, Tay, and Thai people, smoked pork holds deep cultural significance and is an essential dish during traditional festivals and holidays.

Anyone who has had the chance to taste Son La's smoked pork will find it unforgettable. The distinct aroma of Son La’s mac khén pepper, wild dổi seeds, the spiciness of ginger, chili, and rice wine, combined with the smoky flavor from the traditional drying method, create a flavor profile that cannot be replicated by any other cooking method.

Many dishes are smoked before consumption, but Son La's smoked pork stands apart due to the unique flavor of mac khén and dổi – two famous spices that have become synonymous with this exceptional Northern specialty.

The Red Dao ethnic group of Khuong Tang in the Mẫu Sơn region (Lộc Bình district, Lạng Sơn province) takes great pride in a unique creature that has existed here for thousands of years. These frogs 'rule' through the power of their distinct calls and alluring fragrance. Known as Mẫu Sơn Fragrant Frogs, or sometimes referred to as giant frogs, royal frogs, or princess frogs, these amphibians are highly valued for their aroma and taste.

The meat of these frogs is not only flavorful with a distinctive fragrance, but it's also considered a 'miracle remedy' in matters of intimacy. The breeding season of the Mẫu Sơn frogs is around May and June, with their highest quality and weight reached in October and November. An adult frog can weigh between 400 to 500 grams, much larger than the common rice field frogs, which typically weigh only around 100 grams. These frogs are found only in Lạng Sơn, where their unique scent is part of their allure.

The Mẫu Sơn Fragrant Frog is named Tồng Keng by the Red Dao people (meaning 'big frog' in their language). They usually reside in caves in the highlands, where the temperature is low, feeding on crickets, grasshoppers, insects, and even larger creatures like snakes and giant centipedes, which can grow up to 20–30 cm in length.

Much like their name, the frogs' meat has a unique fragrance, unlike the muddy taste of regular frogs. The Red Dao people use a variety of spices to prepare the frogs in dishes such as fried frogs, sour bamboo shoot frogs, frog hotpot, lemongrass chili frogs, and herbal stews. Among all, the dish of Mẫu Sơn Fragrant Frog with sour bamboo shoots is the most beloved. The bamboo shoots used are freshly harvested from the region, offering a crisp, refreshing texture. Simply take 2-3 frogs caught from the streams, clean them, sauté them to a golden brown, and then add sour bamboo shoots that have been marinated for a few months. Once the frogs are tender, the dish is ready—a flavorful and nourishing meal.

The combination of frog meat and sour bamboo shoots creates a delicious, savory dish that is simple yet irresistible. This represents a balance of yin and yang, embodying the Daoist culinary philosophy shared by the Red Dao people and the broader Vietnamese culture.

Due to their rich nutritional content, Mẫu Sơn Fragrant Frogs are often used in herbal remedies, combined with various medicinal plants from the deep forests, to create potent tonics that boost vitality, improve stamina, and enhance energy levels for men.

Five-color sticky rice is not only a delicious and unique dish, but it also carries deep cultural and traditional significance. The dish, of course, must feature five colors. But why five, rather than six or seven? According to the Dao people's beliefs, the five colors of the sticky rice symbolize the five elements that make up the universe and all living things. Additionally, the vibrant and cheerful colors of the dish represent wishes for a peaceful life, good fortune, and abundant harvests.

The ingredients for making five-color sticky rice include glutinous rice and various wild leaves used to dye the rice. For the traditional Thượng Yên Công-style sticky rice, the rice should be harvested from the fertile fields of the Tập Đoàn and Khe Sú villages. The rice grains are long and slightly off-white, rather than the pure white of the local fragrant rice. It’s important to sift through the rice to remove broken or damaged grains to ensure even cooking. The dish typically includes colors such as white from the rice itself, green from gừng leaves, yellow from turmeric, red from cẩm đỏ leaves, and black from thau thau leaves, which is unique to this region.

The thau thau leaves are available throughout the year in Thượng Yên Công. However, the best black rice color comes from the mature leaves harvested in the third lunar month. The black rice made with thau thau leaves not only has a distinctive fragrance but also a rich, nutty taste. Unlike other natural dyes that are simply crushed and strained, thau thau leaves require more effort: they are mashed, soaked overnight, and then boiled to extract a concentrated dye, which is then cooled and used to color the rice.

Five-color sticky rice is often served during ancestor worship ceremonies or as a special dish for honored guests, usually paired with roasted meats or boiled sausages. However, the dish itself, with its harmonious blend of colors and flavors, is enough to make it irresistible on its own.

Today, five-color sticky rice is featured on the menus of local restaurants in Thượng Yên Công. However, to experience the authentic version, it’s recommended to place an order at least two days in advance, as the preparation of ingredients takes time.

Mèn Mèn, a traditional dish made from a variety of corn, is a staple in Dao cuisine and is prepared similarly to the Mong people’s version. The best corn for making Mèn Mèn is freshly harvested, dried, then shelled and sifted clean before being ground into flour.

In the past, corn grinding was a laborious task, requiring one or two people to operate a stone grinder, making it a time-consuming process. Today, machines have replaced traditional grinding, speeding up the preparation considerably.

Once the corn flour is ready, it is spread out on a tray and moistened with water before being placed into a bamboo steamer to cook. After about 30 minutes, the Mèn Mèn is taken out, dampened with water again, then sifted until smooth, and steamed once more until fully cooked.

Traditionally, Mèn Mèn is served fresh from the steamer, often paired with a soup made from mustard greens and chicken, or the hearty “Tẩu Chúa” (steamed pork and vegetables). The true charm of this dish lies in its unique taste and texture, but what sets the Dao version apart is the addition of soaked glutinous rice mixed into the Mèn Mèn during the second steaming. The soft, fragrant glutinous rice blends beautifully with the sweet, nutty flavor of the corn, enhancing the dish’s appeal and creating a delightful sensory experience.

The Dao people call their bamboo rice dish "Đồng Dúa," which can be translated as a type of roasted cake. The best time to prepare bamboo rice is in April when the bamboo shoots are fresh and the bamboo tubes are soft and young, with a thin, white paper-like membrane inside. The cleaned bamboo tubes are filled with sticky rice and water, then sealed tightly with fresh banana leaves. These banana leaves, which come from wild banana plants, help infuse a pleasant aroma into the rice as it cooks.

The most challenging and time-consuming part of making bamboo rice is roasting it, a process that takes about two hours. The success of the dish depends largely on this stage. A strong fire is necessary, and dried bamboo is often used as fuel for roasting. The bamboo tubes must be turned regularly to ensure even cooking. The Dao women patiently tend the fire, making sure the rice inside cooks thoroughly. Once the outer bamboo shell starts to burn, the tube is inverted to let the excess water drain out. Afterward, the bottom of the tube is roasted to ensure even cooking. Once the rice is done, the tubes are removed from the fire and allowed to cool for 10 to 15 minutes. The most experienced cooks believe that bamboo rice tastes best when cooled.

After cooling, the bamboo tubes are carefully peeled away to reveal the delicate, white, sticky rice inside, which is aromatic and tender. The rice should have the perfect balance of chewy texture and fragrance. The process of peeling the bamboo tubes reveals a thin layer of paper-like skin that covers the rice, adding to its rustic charm.

Bamboo rice can be stored for up to two days without spoiling or hardening, making it a popular choice for travelers or tourists who want to take a delicious, portable snack with them. Traditionally, bamboo rice was eaten with sesame salt, but today the Dao people also enjoy it with shredded pork or pickled meat.

The Gù Cake is a traditional dish often prepared by the locals for offerings during important village festivals in Bằng Cả, such as the first day of the Lunar New Year (1st of February), the 1st of April, 1st of July, 1st of October, and the 20th of December (year-end celebration). It is a widely known dish among the Dao people in the Bằng Cả commune, with every household making it to honor their ancestors and treat guests during religious ceremonies and festivals.

Making this traditional cake requires meticulous preparation. According to Mrs. Trương Thị Bảy from Village 1, Bằng Cả, before cooking Gù Cake, the Dao people go into the forest to gather leaves like dong leaves, ỏng leaves, and kim long leaves, and prepare glutinous rice, pork belly, and binding strings. The rice must be soaked for 4 hours, then rinsed and dried before being placed in the leaves, wrapped up, and boiled for around 8 hours until the cake is fully cooked. The Gù Cake has a delightful sticky rice fragrance, combined with the subtle aroma of ỏng leaves.

Sour pork is a traditional delicacy and a unique specialty of the Dao ethnic group. Each ethnic group has its own way of preparing sour pork depending on individual tastes. However, the distinctive method of the Dao Tien people ensures that anyone who tries it will never forget the taste. Making sour pork is not difficult, but it requires a lot of time and patience.

Ingredients include: pork belly or a mix of lean and fatty meat, salt, and leftover rice. The pork is cut into pieces weighing about 0.5kg and sliced into 2-3cm thick sections without cutting the skin. It is then heavily salted and mixed with a little leftover rice. The mixture is placed neatly into a jar and pressed tightly, with a final layer of rice pressed down. On top of the jar, a clean layer of straw is placed, followed by wrapping it with dong leaves and securely tying it with a string.

The jar is turned upside down and placed on a base filled with ash. During the fermentation process, the fat and juices from the meat drip into the ash, ensuring the meat doesn't spoil. The resulting flavor is a complex blend of the intense saltiness, the sweetness of the pork, and the tanginess from the long fermentation, all enhanced by the aromatic scent of the dong leaves. It creates a taste that lingers in your memory long after the meal.

The tradition of making black sticky rice cakes, passed down through generations of the Dao people, has been practiced for centuries. The black color of the cake symbolizes a bountiful harvest and a prosperous life. It also reflects the harmonious relationship between the earth, the sky, and the people. For the Dao people, the black sticky rice cake is an essential part of their Tet celebrations due to its deep cultural and symbolic significance. Beyond wishing for a happy and prosperous new year, the black cake also expresses gratitude and respect for ancestors and elders.

What makes the Dao black sticky rice cake unique is the natural black coloring used in its preparation. Unlike other ethnic groups that may use black glutinous rice or charcoal to color their cakes, the Dao people create the distinctive black hue by burning rice straw.

When peeled, the black sticky rice cake of the Dao has a unique green-black color, accompanied by the subtle aroma of glutinous rice, dong leaves, and wild banana leaves. Its texture is chewy and slightly salty from the rice straw ash. Tasting the cake allows visitors to experience the simplicity and rustic charm of the mountains, the rice fields, and the hard work of the Dao people encapsulated in every bite.

For the Dao people, cassava sticky rice is a traditional dish that has been preserved through generations. It is a common food in daily life and also a staple during special occasions like festivals or when hosting guests. This dish was created by the Dao ancestors as a way to honor the earth and the sky for providing them with sustenance and a prosperous life.

Preparing cassava sticky rice is simple but just as flavorful as other sticky rice dishes. Cassava has long been a primary food source for the people, used in cooking, animal feed, and trade. Young cassava leaves are used for making pickles or salads, while the root is boiled, grated, or sliced, then dried and stored for future use. Among all cassava-based dishes, cassava sticky rice is perfect for daily meals, serving guests, or during festivals. The dish may not be complicated, but it surprises with its distinct taste.

Once cooked, the sticky rice is spread out on a large tray, its aroma filling the air. The sticky rice grains are soft, white, and transparent, and are wrapped in leaves to be offered to ancestors and deities. The white color symbolizes the purity of the earth and the morning dew on the mountains. The sticky rice is wrapped in banana, dong, or forest leaves, selected for their mild fragrance which complements the rice’s aroma without overpowering it, ensuring a healthy meal. The wrapped sticky rice, simple yet full of respect and affection, reflects the humble yet heartfelt nature of the Dao people.

In some households, for convenience, the sticky rice is molded into long, cylindrical pieces (known as 'cassava sticky rice rolls'), which are then sliced into round pieces. The sticky rice, soft and aromatic, pairs perfectly with sesame salt, chili salt, or grilled fish for a delicious meal.