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Food & Drinks

Delicious Moc Chau specialties

Translated by Bing
In addition to the pristine natural landscapes, immense tea hills or fresh air, Moc Chau has nothing else to attract! It would certainly be remiss not to mention Moc Chau specialties.

Suoi Bang rock snail

Suoi Bang rock snail is definitely a Moc Chau specialty that many visitors will want to enjoy when coming here. Especially the type of snail for this specialty dish lives only in ravines and caves in the rainy season. After catching, the snails will be cleaned, processed, stir-fried or steamed with lemongrass ginger.

The snail meat is just chewy and crispy, cooked up with a delicious smell, eaten and sweet down to the throat extremely fond. Sipping some wine, Suoi Bang stone snail will be an extremely great dish.

Suggested address:

75 Moc Chau Restaurant - Km73, Subdivision 3, Moc Chau Town, Son La

Quan Xuan Bac 181 – Chieng Di Subdistrict, Moc Chau Farm Town, Son La

đặc sản Mộc Châu

Cat cabbage

Cat cabbage is not only a specialty of Moc Chau but also associated with the life of many families here. If cat mustard wants to be delicious, it must be chosen when the leaves are young and green. Vegetables will be finely chopped and stir-fried with garlic, then seasoned to taste the basic spices to ensure delicious noses of diners. Cat cabbage is also a prominent symbol of culinary culture in Moc Chau.

Suggested address:

Shop 70 – Nam Hung Restaurant - Km70, National Highway 6, Phong Luong, Moc Chau, Son La

Shop 181 – Xuan Bac Restaurant - National Highway 6, Phong Luong, Moc Chau, Son La

Nam Pa

Nam Ria is a very special dish in Moc Chau, Son La. Using the main ingredients from the silver music, the intestines of cows or goats and most especially the intestines containing young feces. Nam Pai is often preferred as bait to drink in the highlands of Moc Chau on special occasions. If you have enough courage, diners should taste Moc Chau specialties This special!

Suggested address:

Goat Hotpot Restaurant 68 - Sub-section 68, Moc Chau Farm Town (opposite secondary school 14-6)

Calf salute

Calf chao is a famous dish in Moc Chau specialty list! The veal colander eaten is both soft and crispy and sure to make diners admire. Colander calves are selected from young male calves, processed and cut into small pieces, dipped in boiling water marinated in spices and then carried through boiling oil. When eaten, dipping with a little soy sauce is great.

Suggested address:

Dong Hai Restaurant - Tran Huy Lieu, TT. Moc Chau, Moc Chau, Son La

Quan 64 – Lan Hong Quan - AH13, Van Ho, Moc Chau, Son La

Shop 181 – Xuan Bac Restaurant - National Highway 6, Phong Luong, Moc Chau, Son La


Moc Chau salmon is a freshwater fish, the flesh of the fish has a sweet taste but is 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 chard, perilla, white radish, sliced melon when eating and that makes a difference for this Moc Chau specialty.

Suggested address:

Salmon Restaurant 64 -Chieng Di Subdistrict, National Highway 6, Van Ho, Moc Chau, Son La

Moc Chau Peach Garden Salmon Restaurant - Peach Garden, Pan Luong, Moc Chau, Son La

Deep-fried or grilled spring 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 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, spring 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

Shop 181 – Xuan Bac Restaurant - National Highway 6, Phong Luong, Moc Chau, Son La

Moc Chau fresh milk hotpot

Moc Chau fresh milk hotpot as well as other hot pots, the broth is simmered from bones and vegetables. After that, a moderate amount of milk is added so that there is enough milky white color and a mild aroma that permeates enough 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 upper layer of milk begins to whey, which has a fatty taste, making the hot pot look like a pot of pureed porridge. This is also when the soup is at its best. The broth tastes milky, sweet with the smell of bones, corn, sizzling.


Photo: Internet

Image source: Multiple authors
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