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Sa Pa is not only renowned for its breathtaking natural landscapes and fresh highland air but also for its unique, mountainous culinary delights. The more unique the name, the more captivating the dish.
“Sour Bamboo Shoot” – Sour Bamboo Shoot Salad
To prepare the delicious Sa Pa dish known as “sour bamboo shoot,” the local residents go through meticulous steps in choosing the bamboo shoots, processing them, and fermenting them according to a specific and established procedure. The careful attention to detail results in a shared and unforgettable experience for all who savor this exquisite dish.
The main ingredient for crafting the delightful specialty dish called sour bamboo shoot is sourced from a type of bamboo shoot known as bamboo vau. Fresh bamboo vau, standing at a mere 20 to 30 cm, is meticulously peeled by locals, washed with spring water, and skillfully sliced into small pieces using sharp knives. These bamboo slices are then carefully arranged in ceramic jars, covered with an airtight bag or cloth, ensuring no contact with moisture and air.
After a waiting period ranging from 20 days to 1 month, the bamboo shoot acquires the desired sour taste. At this point, it is ready to be presented to visitors. Locals share that bamboo shoots sealed in jars can be preserved for nearly a year without spoilage. Paired with rich and grilled dishes, Sa Pa's sour bamboo shoot complements the meal, reducing the heaviness and enhancing digestive stimulation for a more delightful dining experience.
Sour bamboo shoot – a Sa Pa specialty – brings forth a tangy, refreshing flavor that is truly captivating. Beyond enjoying the bamboo shoots on their own, visitors can indulge in bamboo shoot soup with various vegetables or cook it alongside fish and wild game meats, resulting in a fragrant and delicious dish. Many tourists who have tasted Sa Pa's sour bamboo shoot never forget to purchase a box to bring home as a thoughtful gift for family or friends. This is the reason why the culinary charm of the mountainous forest, expressed through these boxes of bamboo shoots, has left an indelible mark on travelers wherever they go, reflecting the genuine hospitality and honesty of the people of Sa Pa.
Exploring the weekend markets where people from ethnic villages gather, visitors are likely to encounter scenes of young women adorned in intricately embroidered traditional attire, surrounded by stacks of jars filled with sour bamboo shoots –
'Khăng gai' – Dried Meat
Sa Pa's specialty, dried meat known as 'khăng gai,' has become a highlight in the travel journey of visitors from near and far. This dish frequently graces dining tables, accompanying the warm corn wine of the locals in this land. When visiting Sa Pa, take a moment to explore the villages of the Giay, Mong, or Dao ethnic groups, savoring enticing dishes that carry the profound flavors of the mountainous forest, creating a nostalgic and lingering experience at this culinary destination.
Every garden surrounding the homes of the Giay, Mong, or Dao ethnic groups is adorned with various vegetables, green herbs, and domestic animals such as pigs, chickens, buffaloes, and cows, serving both daily life and market trade purposes.
The main ingredient for dried meat is the renowned mountainous pig, smaller in size compared to industrial pigs downstream, with each pig weighing around 25 kg. During the periodic market gatherings for goods exchange, local residents simply catch a pig, tuck it under their arms, and take it along—the term 'armpit-snatched pig' was born. A delicious dish in Sa Pa, the 'khăng gai' dried meat made from these mountain pigs is a local specialty, captivating and enchanting the culinary enthusiasts among tourists.
Apart from pork, the dish 'khăng gai' dried meat is also crafted from various wild meats such as buffalo, beef, horse, etc. Locals often select the finest cuts of meat, slice them into pieces, skewer them onto sticks, and hang them on the kitchen shelf to air-dry. This serves as a reserve food for gradual consumption or occasional enjoyment during rainy seasons when going to the fields or the forest is not feasible. In the cool weather, amidst the gentle breeze, accompanied by the rhythmic sound of rain in the mountains, indulging in the aromatic 'khăng gai' and sipping warm corn wine, one can't help but feel a sense of tranquility.
Each piece of 'khăng gai' dried meat – a delicious Sa Pa delicacy – weighs around 1 kg to 2 kg. The air-drying process on the kitchen shelf allows it to be stored for many years without losing its delicious and fragrant qualities. Additionally, the dried meat can be stir-fried with tomatoes, sour bamboo shoots, wild vegetables, but the most captivating method is perhaps grilling the meat over a wood stove. While waiting for the meat to cook, sitting and listening to the local tales, immersed in the enchanting aroma, is an unforgettable experience.
'Páu Pó Cừ' – Corn Cake
Stopping by Sa Pa, alongside the grilled specialties and fresh wild vegetables, the various types of cakes in Sa Pa leave an indelible impression on visitors from all corners. Most notably, the Sa Pa specialty 'páu pó cừ' corn cake is a culinary delight that stands out.
Locals affectionately call the corn cake here 'páu pó cừ,' usually crafted by villagers in April and May following the lunar calendar. The primary ingredient for this specialty is non-milk corn flour, harvested while the corn is still tender. Using small knives, residents finely chop the corn, then grind it in a stone mortar without adding water to preserve its natural sweetness.
Corn is highly revered by the locals and deemed the 'pearl' of the mountainous forest, serving as a staple in their daily lives.
After grinding, the corn is wrapped in banana leaves and placed in wooden barrels, then steamed like conventional cakes. The requirement for the cake is its soft, fragrant non-corn taste. People in the highlands use corn cakes as snacks or take them to the fields while working on tasks like planting flowers, chopping wood, or during breaks to regain strength.
The delightful Sa Pa dish, 'páu pó cừ,' can last for about three days. If one wishes to preserve it for a week, it's essential to wrap it tightly in banana leaves and immerse it in a clean water barrel. When ready to eat, steam it again to reheat. Tourists can enjoy this cake by gently peeling off the banana leaf layer with their hands, eliminating the need for utensils.
Each unique dish from this misty land of Sa Pa is meticulously crafted from the essence of the earth, the sky, the vast mountains, and the unwavering dedication of the local villagers. When exploring Sa Pa, tourists should not overlook the marvelous experience offered here – indulging in the unparalleled culinary delights of Sa Pa, infused with the distinctive essence of the mountainous forest, an experience unattainable in modern cities, invoking nostalgia and longing.
