Buzz
Son La captivates tourists with its sprawling terraced fields and towering plateaus. Its renowned specialties leave a lasting impression on all who taste them. Explore the dishes that every visitor must try with VNTRIP.VN.
Son La's most famous specialty dishes
Buffalo skin salad
A specialty dish of the Thai people in Son La, buffalo skin salad is meticulously prepared to ensure the skin is tender, chewy, and delicious. Its unique flavor comes not from vinegar or lime but from sour bamboo shoot water, which softens the skin and enhances its texture. This perfect combination creates a unique and delicious dish for travelers and drinkers in this Northwestern region.
A visually appealing plate of buffalo skin salad, attracting travelers from all over (Photo by ST)
Buffalo stew
Buffalo stew has a uniquely special flavor that cannot be found anywhere else and is enjoyed by any traveler who comes here. The Thai people do not always prepare this dish; it is usually only made on festive occasions or when a buffalo is slaughtered. To make dried buffalo meat, the Thai people choose a piece of thigh meat, remove all the tendons, and marinate it with spices. The meat is then skewered and sun-dried or hung over the kitchen fire until it is firm. When ready to eat, simply grill the meat until it is cooked through.
Specialty of the Northwest mountainous region (Photo by ST)
Com lam
A simple yet deeply characteristic dish of Son La's specialties, Com lam is cooked in bamboo tubes, which are neither too old nor too young. When the bamboo tube is opened, the harmonious blend of rice and bamboo creates the enticing flavor of Com lam. Depending on individual tastes, Com lam can be dipped in sesame salt and crossed dipped.
Grilled veal - Moc Chau
The key ingredient for making this famous grilled veal is a 2-week-old male calf that has never eaten grass, resulting in a fragrant, tender, sweet meat. The veal is blanched in hot water to reduce the smell, then marinated evenly before being grilled in boiling oil. Grilled veal is a famous dish that cannot be missed in this area. So if you visit Moc Chau, this dish will appear in your meal. Choose a good-priced hotel in Moc Chau for convenience in exploring and discovering the cuisine here.
Grilled veal, a specialty of Son La Moc Chau (Photo by ST)
Pa pỉnh tộp
Also known as “folded grilled fish,” this is a traditional dish that requires choosing carp, tilapia, or perch. Then stuff the fish with spices, especially the indispensable mắc khén spice for even absorption, and put the fish into bamboo pieces and grill over charcoal. Grilling fish is not simple at all! The griller must be very careful so that the fish is not smoked and still retains its flavor. The fish should be evenly cooked, not dry, with a golden aroma of mắc khén, the fatty taste of fish, and the spices, creating a memorable experience for travelers.
Northwest grilled fish dish (Photo by ST)
Sticky rice cake
To make this delicious dish that is deeply imbued with the ethnic identity of the Hmong people, meticulousness is required, from selecting glutinous rice to choosing the mortar for pounding the sticky rice cake, a task only sons can do. Towards the end, it is necessary to pound the cake evenly with strong hands to make it smooth. Then transfer it to a plate that has been coated with egg white to prevent sticking. When the cake is smooth, it is molded into round pieces that can be steamed, grilled, or fried.
Travelers enjoying sticky rice cake in Mu Cang Chai (Photo by ST)
Nam Pia
In Thai cuisine, Nam Pia is known as a difficult-to-eat dish, unique but with the most delicious flavor. This dish is made from the five internal organs of an animal such as: heart, liver, stomach... simmered with bones until sweet enough. Nam Pia is simmered until the broth is thick and brown. The bitterness of the forest leaves along with the smell of the five internal organs creates an unpleasant sensation for some people, but once you get used to it, this dish is truly captivating.
Nam Pia - Son La Specialty (Photo by ST)
Sour salted meat
The Dao people are very hospitable and often treat guests to their traditional sour salted meat. This dish is usually enjoyed on major holidays, festivals, or special occasions when esteemed guests visit. The ingredients for making sour salted meat are not difficult but it takes a lot of time. After slaughtering a pig, select a piece of meat with both lean and fat, then rub it vigorously with salt to deeply marinate it. Press rice onto the meat until it foams, then wrap it in banana leaves. The package is placed on a kitchen stove and takes from 6 months to 1 year to be ready for consumption.
Phu Yen purple garlic
Are you visiting Son La and don't know what to buy as gifts? Phu Yen purple garlic is a precious garlic variety grown in the Phu Yen area of Son La province. Garlic has many uses besides eating; it is also used to soak in alcohol and as a traditional medicine to treat and prevent many diseases.
Phu Yen purple garlic - Specialty of Phu Yen Son La (Photo by ST)
We hope that the specialties of Son La compiled by VNTRIP above will help you understand more about the culinary world here.
See more related articles:
- Son La tourism
- The most complete and latest travel experience in Moc Chau 2018
- The journey to the Northwest mountains - The story of journeys 'to return'
