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Ruby Le

Ruby Le's keen on travelling and exploring undiscovered places in Vietnam,
love to share travel experiences, photos, writing article after every trips.

Must-Try Specialties in Mu Cang Chai: Unveiling the Top Culinary Delights of Your Journey

Mu Cang Chai is not only an attractive destination for its magnificent natural scenery with shiny, charming golden terraced fields. But visitors are also fascinated by the unforgettable specialties here. Let’s explore and enjoy the unique cuisine in Mu Cang Chai with Origin Vietnam team.

1. Roasted stream crab with salt

Unlike crabs that live in the sea or in fields, stream crabs often live in rock holes in streams in highlands. Stream crab meat is fragrant, firm and can be processed into many delicious dishes, including salt-roasted stream crab. After catching the crab, peel its shell, wash it and let it drain. Put the oil in the pan and boil, add the garlic and stir-fry until fragrant, then add the crab, stir well, sprinkle salt and roast until the crab is golden brown.

2. Mu Cang Chai Bamboo Shoots

IMG Mu Cang Chai Bamboo Shoots 2

Mu Cang Chai, a highland area in Yen Bai province, a place that everyone wants to visit at least once. It’s not only possesses a beautiful natural landscape. But also offers delicious culinary flavors. unique traditional food of the people. Among them, Mu Cang Chai bamboo shoots are an extremely attractive dish, an extremely special and delicious food source that is highly appreciated by many tourists.

3. Grilled Meo Mustard with Chai Fat

Coming to Mu Cang Chai, you will enjoy one of the special delicacies that you cannot miss when coming here, which is “Grilled Meo Cabbage in Mo Chai” which is prepared in a variety of ways, creating a uniqueness for the dish. Cabbage Meo is known as a specialty vegetable of the mountains. Because of the rugged terrain and ideal climate, making Cabbage Meo grow more and more. It’s giving visitors the opportunity to enjoy more.

When processed into the dish “Grilled Meo Cabbage with Chai Fat”, the method is not too difficult. But it carries a lot of sophistication. To have a delicious dish, visitors will always remember that they have to go through many different but simple steps. simple. Before being grilled, it will be marinated with many accompanying spices, then grilled over a charcoal fire or a small wood fire. You have to do this continuously to get the most delicious dish.

4. Banh Muot – traditional cake 

Banh Muot, a type of cake whose name will be unfamiliar to many tourists, but it can be said that this will be the most special traditional cake, when made from fragrant glutinous rice, very simple ingredients are loved by people. Supplemental feeding, the ingredients are all taken from the garden.

Banh Muot is delicious, fragrant, flexible, and requires the most meticulous care possible. The dish is made from sticky rice soaked in water and ground finely to form flour, then the flour is poured into thin layers, and finally the cake is cooked, creating an extremely attractive smooth cake.

5. Black Bean Sticky Rice – An Attractive Combination

Do Den Sticky Rice is a traditional dish of Mu Cang Chai, visitors coming here will encounter many of these dishes. Black beans, also known as cold beans, are specifically used by mountain people. The first step in making Mu Cang Chai black bean sticky rice is to soak the black bean seeds overnight to soften them, then the seeds are cooked and mixed well with sticky rice to create sticky rice, a purple-black color. Very eye-catching, fragrant sticky rice grains, making everyone want to enjoy them.

6. Grilled pork with wild trees

From black pigs that graze freely, the meat is firm and the aroma is seductive. Grilled pork sandwiched with wild trees is a delicious dish that attracts diners from far and wide.

The ingredients are pieces of meat with skin and fat, marinated with typical forest spices of the Mu Cang Chai grassland area such as mac Khen seeds, fresh onions… wrapped in several layers of fresh seaweed leaves, grilled on the stove with bamboo. charcoal.

When enjoyed, the dish is strangely delicious with the seductive aroma of spices mixed with the sweetness of meat, making it difficult for diners from far away to resist.

But this grilled dish cannot be eaten quickly, because it is grilled over charcoal, forcing the griller to be very skillful to ensure that the meat is evenly cooked and golden brown, with the seaweed layer only burning dry on the outside.

7. Upland sticky rice with salt and peanuts from Tu Le

IMG Tu Le Green Rice 5

It’s late autumn, it’s cold in Tu Le, Mu Cang Chai. There’s nothing better than holding a handful of hot, fragrant Tu Le sticky rice in your hand. There’s nothing better than eating and inhaling it.

The famous Tu Le sticky rice grains are even, long, plump, each grain looks clear and very delicious. Holding a handful of Tu Le sticky rice in your hand, it feels heavy but cool and smooth like velvet. That kind of rice is boiled, no need to add coconut water or bird’s nest water, but the sticky rice is still fragrant, sticky, and sweet with each grain. Soft and flexible without being wet or sticky. It’s sweet, but the more you chew it, the more flavorful it becomes. It’s not greasy, not greasy, doesn’t feel boring when eaten, doesn’t feel full or stagnant like other common types of sticky rice.

Making the “reputation” of Tu Le sticky rice is also its fragrance. The scent is as sweet as the scent of banyan flowers, euphorbia flowers, chrysanthemum flowers… of the Northwest mountains and forests that linger and form; Abundant and spacious, like the scent of the countryside and the Northwest mountains and forests crystallized. That fragrance gently spreads throughout the space… few types of sticky rice can compare.

8. Lam rice (bamboo tube rice)

IMG Lam Rice Mu Cang Chai

Mu Cang Chai, a beautiful land, not only possesses beautiful natural scenery. And when you arrive you will feel peace and gentleness. Not only famous for its beautiful natural scenery with vast terraced fields. But also a culinary paradise with diverse and unique specialties. Among them, it is impossible to ignore Mu Cang Chai bamboo tube rice dish. It’s an extremely famous specialty loved exclusively by many tourists. Especially bringing with it the quintessential flavor of the Northwest mountainous highlands, Vietnam.

Mu Cang Chai blue rice is not simply a daily dish of every household. But also carries many unique works of culinary art. The main ingredient of this dish is delicious sticky rice, with a typical flavor of the region. To get the authentic Northwest-style Lam rice dish. So it needs to be carefully selected and soaked in water to create a smooth and soft texture for the rice grains. The delicious rice grains are then flavored with banana leaves, creating a difference compared to lam rice in other regions. The natural aroma and greasy feeling of banana leaves make visitors remember forever.

9. Honey

IMG Honey Mu Cang Chai

Mu Cang Chai honey is one of Yen Bai’s specialties. It has long been favored by consumers near and far. Because of its good quality, golden color, thick consistency. And good health-boosting and healing effects. This place is blessed by nature with pristine mountain forests, fresh climate, rich forests and vegetation, many sources of precious nectar. Such as medlar, cardamom, latex membrane, peach, apricot, plum, and upland sticky rice. …

10. Wild bee pupae

The delicious and eye-catching dish of stir-fried bee pupae with mosquito nets must not be too crushed, must retain the shape of the bee pupa, and the mosquito net must be light green in color, have the fatty aroma of bees, the aroma of spices, lemon leaves…

Stir-fried bee pupae with mosquito nets are not available in every season, they are only processed during the season of wild bees nesting and breeding (from April to August). Therefore, for the people here, this dish is also considered a rare specialty of the mountains and forests. Delicious food that is easy to make, anyone can eat it, can be eaten with rice but still has a special appeal to men who like spicy food.

11. Tu Le sticky rice

Tu Le commune, Van Chan district (Yen Bai) has long been famous for a type of sticky rice with large, round, white rice grains. When this sticky rice is made into sticky rice, it has a special fragrant taste, and when processed into green rice, it has a sweet, refreshing flavor.

To make green rice grains that retain the rich, fragrant and seductive flavor typical of the Yen Bai highlands, when making green rice, the Thai ethnic people here have to be very meticulous. When the rice is cupped and the milk is still intact, it is time to harvest it and bring it home to make green rice. Rice to make green rice is not crushed or threshed but must be threshed, sifted to remove straw and small grains, rinsed with water and then put in a roasting pan. Stoves to roast green rice often have to be covered with charcoal but do not burn coal but use firewood.

Depending on the maturity of the rice when harvested, the pounder will estimate that on average, it will take about 10 times to complete the pounding. Com is often eaten with ripe bananas, ripe red persimmons or can also be used to cook duck porridge, sticky rice, sweet soup and seasoned with dishes such as spring rolls, fried shrimp, fried meat…

12. Salmon and Sturgeon

From the foot of Khau Pha pass on the Tu Le side, go up about 7 km to reach the Khau Pha restaurant area, this is also one of the largest salmon farms in the North, the number of fish raised here is up to 10,000 fish. The breed is completely imported and raised using technology from Europe. Many delicious dishes from Salmon (or Sturgeon) are prepared here to serve tourists. If you are in a large group, you can go and make hot pot for your lunch.

13. Roasted grasshoppers

Grasshoppers are present all year round but are most numerous during the harvest season, around May and September every year. In season, grasshoppers are always fragrant, an attractive dish when coming to Mu Cang Chai.

14. Mu Cang Chai sausage

It can be said that sausages are available everywhere. But sausages in Mu Cang Chai have a very unique flavor that cannot be enjoyed everywhere. With the weather in the Northwest always being cold, hanging sausages in the attic makes the sausages taste better. Especially eating them with the smell of smoked meat and the smell of embers. There are also ingredients such as pork belly, pepper, white wine, wild honey, etc. With a very unique recipe, creating an attractive Northwest sausage dish.

15. Grilled chicken in Mac Mat leaves served with Chai Xo

Grilled chicken with Mac mat leaves served with cham cheo. It’s a name rich in the Northwest mountains and forests. If you have the opportunity to travel to Mu Cang Chai and not enjoy this dish, it would be a big mistake.

The chicken is grilled with mac mat leaves. It’s a type of leaf from the mountains and forests that has a sour, sweet taste. Eaten with the ethnic’s typical dipping sauce of Cham Xo – a slightly viscous and thick mixture of chicken blood and liver, Mac Khen seeds, lemon, chili, and garlic. All create an incredibly delicious dish, it’s no wonder this dish is so famous.

16. Grilled stream fish

IMG Stream Fish Mu Cang Chai 1

A dish with an interesting and strange name, grilled stream fish pa pinh top is “grilled folded fish” in the language of the Thai people. Fish only uses stream carp, marinated with ingredients: Mac Khen fruit, ginger, garlic, herbs,… then placed on a charcoal grill. When enjoying it, you will feel the sweet, fragrant, succulent fish meat mixed with typical flavors, making it difficult for you to forget!

17. Black banh chung (black sticky rice cake)

A dish bearing the cultural identity of the people here, usually black banh chung is only seen during holidays. But today this cake is sold a lot in highland markets. Therefore, tourists can easily find and buy them to enjoy or give as gifts.

It has a cylindrical shape like banh tet, packed with all the flavors and essence of nature here. The special feature of black banh chung is that when you eat it, you can feel the flavor of sticky rice mixed with the simple and rustic taste of ash.

18. Men men

With a rather strange and interesting name, men men is a typical dish of the H’Mong people. Men men is made from corn, a popular food that has fed many generations of people here. Men Men are flexible and fragrant and are often eaten with bean brain soup, thang co and other types of soup. It will be interesting if you have the opportunity to come here to enjoy Men Men and Thang Co. It will make you have an unforgettable memory.

The above article by Origin Vietnam shared information about the top specialties in Mu Cang Chai that are extremely useful for tourists. Mu Cang Chai’s cuisine will make you fascinated with the unique flavors of the Northwest mountains. Each dish has flavors that tell stories about the cultural values and quintessence of Mu Cang Chai’s culinary culture.

If you are planning your tour Vietnam to Mu Cang Chai, immediately contact Origin Vietnam – a professional tour operator. With a team of consultants, tour operators and local guides who are experienced, dedicated and thoroughly knowledgeable about this land. We will take you on a journey to discover Mu Cang Chai with its beautiful natural landscape. majestic, unique and special traditional culture. That you will experience extremely attractive and typical specialties of this land that are not available anywhere else.

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