Suoi Bang stone snail
Suoi Bang stone snail is definitely a Moc Chau specialty that many tourists will want to enjoy when coming here. Especially the snails for this specialty dish only live in ravines and caves in the rainy season. After catching, the snails will be cleaned, taken to be processed, stir-fried or steamed with ginger and lemongrass.
The snail meat is both chewy and crispy, cooked and has a delicious smell, and when you eat it, it is sweet down to the throat. While sipping some wine, Suoi Bang stone snails will be an extremely great target.
Suggested address:
75 Moc Chau Restaurant - Km73, Sub-Zone 3, Moc Chau Town, Son La
Quan Xuan Bac 181 – Chieng Di Sub-area, Moc Chau Farm Town, Son La
Photo: Foody
Cat's Cabbage
Cat cabbage is not only a specialty of Moc Chau but also associated with the lives of many families here. If you want to taste cat cabbage, you must choose it when the leaves are young and green. The vegetables will be finely chopped and stir-fried with garlic, then seasoned with basic spices to ensure that the diners' noses are always delicious. Cat cabbage is also a prominent symbol of culinary culture in Moc Chau.
Suggested address:
Restaurant 70 – Nam Hung Restaurant - Km70, National Highway 6, Phhieng Luong, Moc Chau, Son La
Restaurant 181 – Xuan Bac Restaurant - National Highway 6, Phhieng Luong, Moc Chau, Son La
Photo: Vietsense
Nam Pia
Nam Pia is a very special dish in Moc Chau, Son La. Using the main ingredients from silver music, the intestines of cows or goats and the most special is the intestines containing young manure. Nam Pia is often preferred to be used as bait for drinking in the highlands of Moc Chau on special occasions. If you have enough courage, diners should taste Moc Chau's specialty this special!
Suggested address:
Goat Hotpot Restaurant 68 - Sub-zone 68, Moc Chau Farm Town (opposite Primary School, Secondary School 14-6)
Illustration
Porridge
Pork belly is a famous dish on the list of Moc Chau specialties! The tender and crispy veal meat will definitely make diners admire. Calf collet is selected from young male calves, processed and cut into small pieces, dipped in boiling water to marinate in spices and then brought in boiling oil. When eaten, it will be dipped with a little more soy sauce is great.
Suggested address:
Dong Hai Restaurant - Tran Huy Lieu, TT. Moc Chau, Moc Chau, Son La
Shop 64 – Lan Hong Quan - AH13, Van Ho, Moc Chau, Son La
Restaurant 181 – Xuan Bac Restaurant - National Highway 6, Phhieng Luong, Moc Chau, Son La
Photo: Mia.vn
Salmon
Moc Chau salmon is a freshwater fish, the fish meat tastes sweet but firm. Salmon can be customized into many dishes from hot pot, salad, soup, porridge,... But the best is definitely the salmon fillet sashimi served with mustard or soy sauce. Moc Chau salmon also has cat cabbage, perilla, white radish, and sliced melon when eaten and that makes the difference for this Moc Chau specialty.
Suggested address:
Salmon Restaurant 64 - Chieng Di Sub-area, National Highway 6, Van Ho, Moc Chau, Son La
Salmon restaurant in Moc Chau peach garden - Peach Garden, Phhieng Luong, Moc Chau, Son La
Photo: Du Hy
Deep-fried or grilled stream fish
In addition to the vast plateaus, Moc Chau is also famous for many clear streams and this is also home to many diverse types of stream fish. After catching stream fish, it will be cleaned and processed into many dishes such as deep-fried or grilled. Depending on each taste, we can taste different spices, in general, stream fish is a rustic dish for diners who want to feel Moc Chau culinary culture.
Suggested address:
Dong Hai Restaurant - Tran Huy Lieu, TT. Moc Chau, Moc Chau, Son La
Restaurant 181 – Xuan Bac Restaurant - National Highway 6, Phhieng Luong, Moc Chau, Son La
Photo: Pao Quan
Moc Chau fresh milk hotpot
Moc Chau fresh milk hotpot as well as other types of hot pot, the broth is simmered from bones and vegetables. Then, a moderate amount of milk is added so that there is enough milky white color and mild aroma to soak into the meat. To increase the sweet aroma of the hot pot, the chef will pre-heat the corn in milk. When the hot pot starts to boil, the milk on top begins to clump, which tastes fatty, making the hot pot like a pot of pureed porridge. This is also the time when the hot pot soup is the best. The broth tastes milky, sweet, smells of bones, corn, and is hot.
Photo: VnE
Migo Synthesis