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Traditional Tet holidays are a time for families to gather and enjoy delicious meals together. However, each ethnic group in Vietnam has its own unique dishes, reflecting the distinct characteristics of their region and culture. For the ethnic communities in Sapa, Tet is celebrated with exotic and captivating specialties that are a staple in the traditional Tet feasts of the Northwest highlands.
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Exploring the Unique Specialties of Tet in Sapa
Buffalo Meat Hung in the Kitchen
Visiting Sapa without trying the iconic buffalo meat hung in the kitchen would be a significant miss for both domestic and international tourists during the Tet holiday.
Sapa Buffalo Meat Hung in the Kitchen - Illustration
This dish, originating from the ancient traditions of the Black Thai people, is a favorite among highland ethnic communities and can be enjoyed at any time of the year. During Tet, it is customary for mountain residents to slaughter a buffalo, cow, or pig and prepare various dishes to celebrate the new year. Among these, buffalo meat hung in the kitchen stands out for its simplicity in preparation.
Bamboo Tube Rice
When visiting Sapa during Tet or the New Year, travelers can enjoy a variety of local delicacies, but one standout is bamboo tube rice, a treasured specialty often served to honored guests or during village festivals, especially during traditional Tet celebrations.
Bamboo Tube Rice, a specialty of the Northwest highlands - Illustration
Bamboo tube rice is typically prepared in bamboo tubes of just the right maturity, neither too old nor too young. Each tube is slightly longer than a handspan. The rice used is sticky rice, grown on the iconic terraced fields of the highland people. The rice is washed, soaked, and then filled into the bamboo tubes to about two-thirds capacity, with a pinch of salt and water added to create a fragrant, refreshing, and uniquely appealing flavor.
Buffalo Horn Cake
This is a traditional cake of the Co Tu ethnic group, an essential dish during Tet celebrations in the highlands of Sapa. Locally known as buffalo horn cake or 'banh cuoc,' it resembles the plain rice cake of lowland regions but lacks mung bean filling and is wrapped in 'dot' leaves. The cake comes in various flavors—salty, mild, or sweet—depending on family preferences.
Five-Color Sticky Rice
Five-color sticky rice is a traditional dish of the Tay ethnic group, often prepared for Tet, the 5th day of the 5th lunar month, or when hosting esteemed guests. To create this fragrant dish, the rice must be made from renowned Tu Le sticky rice and follow a meticulous process, from selecting forest leaves or plants to dye the rice to the final steaming stage.
Five-Color Sticky Rice, a signature dish of the Tay ethnic group in Sapa - Illustration
Five-color sticky rice is celebrated as one of the most enticing dishes, with its aromatic flavors derived from forest leaves and natural scents, leaving a lasting impression on anyone who tastes it.
Black Sticky Rice Cake
The black sticky rice cake of the Tay people is one of the culinary highlights of Sapa tourism, prepared exclusively during Tet. This cake is often described as a dish that 'captures the essence of the Northwest's natural beauty,' standing out for its unique color and flavor.
Black sticky rice cake is traditionally prepared only during Tet - Illustration
To ensure the cakes are flavorful and ready for Tet, preparations begin months in advance. The best glutinous rice with white, round grains is selected, along with forest leaves, upland rice, pork fat, mung beans, pepper, and medicinal fruits, all carefully chosen to create the perfect taste for the black sticky rice cake served during Tet feasts.
Corn Wine
In addition to the delicious dishes made from natural mountain ingredients by the people of Sapa, independent travelers have long known Sapa's culinary culture through its ethnic wines. These renowned beverages capture the 'essence of the Northwest's forests' and have become a staple of the region's identity.
The process of making Sapa's specialty corn wine - Illustration
Among the many exquisite wines like Apple Wine and San Lung Wine, corn wine stands out as a traditional beverage and a specialty of the H'Mong and Dao ethnic groups during Tet celebrations. Sapa's corn wine boasts a fragrant, robust flavor that is strong yet smooth, crafted from natural ingredients, leaving a lasting impression on anyone who tastes it.
