Purple bucket
Purple sticky rice is a famous specialty of the Thai ethnic group, Bottom,... in Lai Chau, it is cooked from glutinous rice with large, crumbly and even grains, so when eaten, the natural aromatic plasticity is quite attractive. In particular, this sticky rice dish also has a beautiful purple color created from the tree – a typical forest tree only in Lai Chau.
To make delicious, flavorful purple sticky rice, indigenous people must perform meticulous and feats of processing. They had to use the right kind of wood made from fig trees so that sticky rice and sticky rice had to be stored on a wood stove. Absolutely do not eat sticky rice with electric stoves, gas stoves to ensure the dish has a delicious taste.
According to locals, this purple sticky rice is not only tasty and beautiful, but also healthy. The leaves contain many nutrients, which enhance intestinal function. Therefore, this dish is loved by local people not only during Tet holidays but also on weekdays.
Bamboo shoots
Referring to Lai Chau specialties, it is impossible not to mention the delicate banana flower bamboo shoots, made from fish and the quintessential vegetables and flowers of the land here.
To make delicious banana shoots, people use bamboo shoots or bitter bamboo shoots. After that, the bamboo shoots are finely chopped and soaked in brine and then boiled through two times water, to drain. If using bamboo shoots, it should be stripped into bite-sized pieces after boiling. The banana flower bamboo shoot dish has a blend of many sour, spicy, salty, bitter, sweet, fleshy flavors, stimulating the taste buds, so it is often enjoyed by natives and diners in early spring, helping to clear heat and relieve it.
With banana flowers, locals choose fresh flowers, thick petals. And fish is made from spring fish, firm meat, preliminarily processed by grilling and filtering meat, removing bones. After finishing, the ingredients are mixed well with the mixture of garlic sauce and sweet and sour peppers, adding finely chopped basil to bring out the aroma.
Vegetable mannequin
Vegetable noodles are a folk dish, imbued with mountainous flavors of Thai people in Lai Chau in particular and Northwest people in general. To make delicious vegetables, indigenous people often choose to pick young vegetable tops, boring cake leaves, then wash and dry in the sun for moderate wilting.
Before processing, the vegetables are cooked instead of boiled, ensuring that the vegetables retain their sweet taste and beautiful green color. When the vegetables are cooked, they are placed in a large bowl, seasoned with spices such as salt, sugar, lemon juice and add finely chopped herbs, peppers, ginger, garlic and mix well. Wait about 5 minutes for the noodles to infuse the spices, add pounded roasted peanuts to enjoy.
Spinach (also known as "quail" in Thai) has a fern-like appearance, large stems, wide foliage, smooth green leaf surface. This plant grows only on the banks of streams, crevices, where there is high humidity.
In addition to mannequins, vegetables are also processed by Thai people into many other unique dishes such as stir-fried vegetables with garlic, stir-fried vegetables and sour bamboo shoot juice...
Bitter leaf broth
One of the famous specialties of Lai Chau land that visitors should not miss when having the opportunity to visit this place is bitter leaf soup. This dish is made from the main ingredients are bitter leaves (also known as duck honey leaves), lungs and pig secretions.
To pick delicious bitter leaves, natives have to weave into the edge of the forest and streams. Because picking leaves is quite laborious and time-consuming, in the past, this soup was usually only prepared by the host to entertain distinguished guests.
Bitter leaf soup makes first-time eaters wary because of the bitter taste, but when you get used to it, you will feel the unmistakable deliciousness of this specialty.
Bitter leaves after picking are washed and crumpled. Pig lungs are carefully processed and then chopped with soup, seasoned to taste accordingly. Wait for the mixture to soak evenly for about 10 minutes, then put on the stove, bring to a boil and then add the bitter leaves, crumpled herbs to cook.
Sharpening
Although it has a strange name, causing curiosity to visitors, in fact, lam nem is a dish made from familiar ingredients such as beef and buffalo meat. In the Thai ethnic language, lam means grilled, boiled means slow, lam they mean "grilled (to cooked).
To make a standard boiled dish, Thai people must choose freshly slaughtered pieces of buffalo meat or beef, ensuring the freshest and keeping the foundation. Next, the meat is soaked with excess blood with a dry cloth instead of washing it through water. This method helps the meat retain its deliciousness and avoid bacteria invasion.
The dish has a rich sweet taste, the meat is tender, sticky together, diners have to use chopsticks to roll up each piece before they can enjoy.
Pieces of meat after cleaning will be grilled over embers. When the meat is cooked, it is sliced into thin slices, mixed well with typical highland spices such as ginger, garlic, chili, macadamia ,... After that, the marinated meat will be put into a bamboo tube with a little vegetable, grilled evenly on a charcoal stove.
When the meat fibers start to hunt again, people will remove the meat, use chopsticks and put it back in the bamboo tube, bake it for the last time to cook the boiled lam.
According to VNN
Photo: Internet