Today, let’s list the famous products of the Northwest. Anyone who comes to Ta Xua should try it once and remember it forever…
First, is Nam Pia dish
Nam Pia is made from animal organs such as cow’s blood, tail, stomach, intestines, intestines… simmered with typical mountain and forest spices, until it becomes a thick mixture. The dish has a bitter taste, often eaten with banana and mint.
Nam Pia – a traditional dish that has existed for a long time and is loved by Thai ethnic people
You can find this dish at all markets, remember to get up early and go out in the morning. In Thai, “nam” means soup, “pia” is the gelatinous substance in the cow’s small intestine. The dish has a simple name called nam pia, depending on each person’s understanding. Nam pia is only found in the Northwestern mountains from Moc Chau to Son La. This is a traditional dish that has existed for a long time and is loved by Thai ethnic people.
Buffalo meat is kept in the kitchen
Drying is a very popular way of preserving food among Thai people. Dried buffalo meat is one of the dishes made with that reserve, but its special flavor makes it famous and attractive. It is not always possible for Thai people in Son La to prepare dried buffalo meat, but during Tet or major worship ceremonies, when the family slaughters the buffalo, people leave a little to make this dish.
Buffalo meat served in the kitchen with beer or wine is delicious
When eating, it is often dipped in mac coon – a pepper seasoning of wild salt. Dried buffalo meat can be grilled over charcoal or grilled until the meat is soft and easy to eat. This dish is attractive because of its special flavor, with the spicy taste of chili, the strong taste of garlic, the sweetness of meat and especially the strong smell of kitchen smoke, the unmixed aroma and the tingling taste on the tip of the tongue when eating this dish. Mac Khen seeds.
Mac velvet porridge
The Ta Xua specialty that cannot be ignored is mac velvet porridge. This type of porridge is made from a green fruit, in the same family as tomatoes, with a mild bitter taste, mixed with the sweetness of broken rice.
Mac velvet porridge is a thick dish, has a mild bitter taste, and is quite strange!
After the harvest season, the fruit is sown on the fields until ripe, people pick it, wash it, add ginger, mix it with broken rice, wrap it in banana leaves and bury it in hot kitchen ash, or make sticky rice. This dish has a thick consistency, has a mild bitter taste, and is quite strange!
Delicious and unique pickled meat
Pickled meat is a specialty of Son La, and is also widely sold in Ta Xua. This dish has the basic ingredients of meat, salt and rice cooled for 6 months.
On occasions such as holidays, weddings, or when there are distinguished guests coming to the house, the homeowner often offers this pickled meat dish first.
When eating, people take each piece of meat, remove the fat on top, enjoy the lean, salty taste, fragrant smell of fresh meat, very delicious and strange.
Lam rice
Lam rice is a typical dish of the Northwest region, especially the Thai people. Lam rice is prepared very simply from sticky rice. According to ancient Thai customs, lam rice is only made after harvesting. In the new rice crop, people especially like to cook with upland sticky rice. The sticky rice is soaked overnight and put into each bamboo tube, which people call may sew (Lam Pa Nga), add enough water and seal with banana leaves. or dong leaves and then put them on the wood stove to burn until the bamboo tube shell is scorched and spreads the aroma from the rice, the bamboo tube has no water left and is cooked.
Lam rice is often grilled in a bamboo tube on a charcoal stove
Peeling off each layer of bamboo tube, we can see the sweet aroma of sticky rice, mixed with the sweet smell of grilled bamboo, dipped in cham diagonal – a typical dipping sauce, made from herbs, guaranteed to anyone who tastes it. Once it will be hard to forget.
Lam rice with the sweet aroma of sticky rice captivates the hearts of many tourists from all over.
See more: Attractive Moc Chau tour
See more: Attractive Moc Chau tour
Ta Xua sweet soup
It would be a big mistake to mention Ta Xua specialties but ignore Ta Xua tea. Shan Tuyet Ta Xua tea has white buds, yellow petals, and large leaves that are naturally fertilized by local people, without using chemicals. The harvesting and preparation follow the experience left by our ancestors, so the tea is drunk when consumed. has a fragrant, sweet, cool taste.
Ta Xua tea – a precious gift of the Northwest high mountains
See more: Northern tour
See more: Northern tour
The color of the tea from the time it is brewed to the next few drinks still remains the same blue and red color. When drinking tea, the first feeling is a bitter taste, then gradually turns sweet, the fragrant tea flavor is especially different from other types of tea.
I fell in love with Northwest San Tuyet tea
For those who like to explore Northwest cuisine, these delicious dishes may no longer be strange. But many people do not dare to taste this Ta Xua specialty, but once you enjoy it, you will feel the delicious, fleshy, greasy taste of the dish and become excited about this interesting experience. .
