Delightful Culinary Discoveries at Mù Cang Chai Market

A leisurely stroll through the market unveils a tapestry of Northwest flavors, from the vibrant five-color sticky rice to exquisite pa pỉnh tộp – a grilled fish dish cherished by the Thai people.

Culinary Delights at Mù Cang Chai Market

Travelers venturing into the Northern Vietnamese mountains should not miss exploring the local markets. Here are some delectable dishes commonly found in Mù Cang Chai, Yên Bái.

Five-Color Sticky Rice

Five-color sticky rice is a popular dish during festivals and celebrations among the Northwest communities, especially the Thai people in Yên Bái. Depending on preference, the cook may use more or fewer colors. Common hues include: white, black, purple, and yellow.

The artistry of ethnic people lies in utilizing natural ingredients to dye sticky rice. For the white color, people simply use glutinous rice. Green and red colors come from green and red sticky rice plants. For black or purple hues, cooks use gùn leaves to soak the rice, achieving the desired shades.

Black Chung Cake

Black Chung Cake is a distinctive dish of the Thai Mường Lò people in Yên Bái province. Typically made during Tet like the Kinh people, lucky visitors might still find this delicacy in highland markets.

The uniqueness of black Chung Cake lies in its shape and color. The Thai people wrap the cake into a cylindrical form or fold the leaves like flat cakes underneath. Glutinous rice is soaked with núc nác leaves to achieve the characteristic black color. Carefully selected ingredients include wild dong leaves, forest pork, or free-range pork. When served, the cake is cut into small pieces or eaten whole.

Grilled Stream Fish with Pa Pỉnh Tộp

Mention Thai cuisine, and grilled stream fish with pa pỉnh tộp is a must-try. This unique name translates to 'folded grilled fish' in Thai. Usually prepared using stream carp for grilling, cooks use distinctive Thai ingredients like mac khen fruit, ginger, garlic, and aromatic herbs to marinate the fish.

The fish is placed directly on the charcoal grill or secured on a tray. The tender and fragrant stream fish meat, free from any fishy or dry taste, harmonizes with the various spices, creating a truly special dish that lingers in the diner's memory.

Grilled Chicken with Mac Mat Leaves Served with Cross-Dip

In Thai grilled dishes, mac mat leaves play a crucial role. Chicken marinated with mac mat leaves brings a delightful sweet and sour taste. Additionally, the chicken is often dipped in 'cross-dip' – a special sauce made from chicken liver, gizzard, lime, chili, garlic, and mac khen fruit. This unique dip, slightly thick and rich, enhances the experience of enjoying the grilled chicken, bringing out the sweet and sour flavor of mac mat leaves, the subtle freshness of mac khen, and a hint of spiciness from the chili.

According to Vnexpress.net

***

Reference: Travel guide from Mytour