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Between the beautiful nature and the thousand flowers bloom, visitors also have the opportunity to experience the unique cuisine – hand crystallization of hard work, the people warm and a unique culture, do not mix soil Northwest sky.
As the cradle of ethnic minorities such as Thai, Tay, Muong, Dao, Mong, Lo Lo, Hani … Northwest is known for traditional cuisine and distinctive. Unlike the plains, who likes Northwest cuisine in the space community at festivals, fairs, especially on New Year’s Day.
On this occasion, the skilled chefs experience will bear accounts afar hospitality and countless indigenous peoples wonderful dishes with unique spices of the Northwest.
Tet come to the market, where the outstanding pan and try to win always more bustling. Anything warmer while sitting around trying to win steaming skillet, cook the flesh of horses, buffalo and organs with special spices 8 and sipping cups of wine hunt to fully feel the smell of mountain herbs, the sweetness of the rice germ and warm feeling spread in taste.
Ethnic specialties also like buffalo meat such as dried buffalo meat, Greek dishes, buffalo soup bon, Nam Pia, tail buffalo … very personal taste.
Sapa, who also love food boiled chayote shoots, soft sweet, green, food that does not go bored. Grilled pork armpit theft is an irresistible invitation. Pigs just over five stone should seaweed farming firm meat, not fat. In cold weather, guests enjoy sitting afar charcoal fire grilled pork skewers each, buffalo meat, chicken or potatoes, corn … alluring fragrance.
Grilled fish (pà pinh TOP) delicious also can not be ignored. Carp, sesame, drifting … about 1 weight, clean, surgical colon cleansing, then rub salt roasted, stuffed into the belly of the fish a few questions of merit (fruit grows on shifting more spicy, aromatic), fresh chili, garlic, basil, coriander, then use the stick a skewer over hot coals.
Fish cooked barbecue style helps them, ivory flesh mingled with the fragrant spices … nothing resist. Barbecue or grill fish bowl to put the “occipital crossover” really round taste and the right style. This is the special sauce, made from fresh galangal, dried peppers baked, garlic, coriander, merit to getting crushed in a mortar, add a little water are very good reviews.
Served with grilled fish and meat are upland rice, soft plastics, aromatic. Specifically, each of the New Year, Thais usually do away five colors – dishes meaningful convergence of the universe, the philosophy of yin and yang. Forest leaves to dye blue – red – purple – yellow was chosen carefully, not too young or too old.
After 10 hours of immersion in water color, people bring in poking sticky glutinous rice map oval with palm tree trunks or aromatic wood whittling conceded two early. Sticky plastic ripe, fragrant dark, hot or cold are not sticky, presented with 5 blue – red – purple – yellow – white is very beautiful.
A dish flavor mountains was “attracted” tourists are rice, which contain sexual relationship of a grain of rice, water, fire and the small bamboo tube.
Plastic grain fragrant rice, sweet young cork, cool spring water watershed … create the essence of the most famous dishes in the Northwest. In early spring, as well as family meals at Northwest indispensable dish bitter bamboo shoots. Whether boiled with salt or with fresh peppers, fried or grilled on charcoal, put salt and chilli are very tasty.
In contrast to the steppes of Moc Chau, do not forget to enjoy a cup of fresh nutritious milk or veal dish marinated in lemongrass perturbed, ginger, spices fat without sick soft, slightly sweet vegetables or your cat Shan Tuyet tea scented … will help you more pronounced feeling of spring freshness. Especially, taro Man yellow nursery, steamed, fried or stewed bones are fragrance, very friable and charming.
This is also the time of the ban which sprouted flower nursery on land donated historic Dien Bien brings guests original dishes pickled buds – can own in the Northwest. This dish is served with Nam Rom River fish warehouses tasty indeed.
The buds that are used to make vegetable soup blue, aromatic flavor his throne. Like the original buds, the flowers are also ethnic Thai food with stir-fries, salad, soup, stuffed fish, stuffed roast chicken … fragrant floral constantly calling you.
In Thai culture, alcohol is indispensable drink in everyday life as well as festivals. Therefore, they have a new question: “Pay pa kin, kin mop pads” (fish eating, drinking). They have many unique types such as: Lau tumbledown (distilled liquor conventional style), wiping tumbledown xam (alcohol distilled three times), Lau Twilight (the wine), wiping amnesty bit (wine) … from the tubers , starch particles mixed with homemade yeast, then brewed a special manner.
In the spring of wine, there is always “around each floor” (sung to invite wine). Home Theatre invites guests to sing in return, people meet under happy. Spring day drinking culture also flourish in tune spread “towel each floor mosaic” (lifting invited towels alcohol) of the charming girl in traditional costume, towel pieu ecstasy that visitors in the earth drunken men spring Northwest.