• The population includes Black and White Taj
  • Son la is a province in the Northwest region of Vietnam
  • It borders Laos to the south
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  • The population includes Black and White Tai
The population includes Black and White Taj1 Son la is a province in the Northwest region of Vietnam2 It borders Laos to the south3 Sonla Viet Nam4 The population includes Black and White Tai5
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Son La the land of ethnic minorities and their nature

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  Sweet and sour grated salad with buff

Since buff is extremely thick, hard and tough, people usually use the buff for drum-head manufacturing. However, in Son La, the buff is considered to be an excellently unique and delicious specialty. The most popular foodstuff made from buff is sweet and sour buff grated salad of Thai people.


As a matter of fact, the processing is complicated. Son La people put buff in the smoke of the fire, soak it in purified water, then measuredly pull it until extremely thin to soften this hard-to-process raw material.

Mountainous people do not use lemon or vinegar to make salad, they mingle buff with water from sour bamboo shoots to create a different sour flavor. When tasting, you feel the tough of buff, the fieriness of culantro, the buttery taste of peanuts blending with the flavor of sour wild bamboo shoots. It is much more wonderful to taste this food while drinking rice alcohol.

    Pa Pinh Top

Your trip to Son La would not be successful if you did not consume Pa Pinh Top Numerous travelers are in favor of this food not only because of its culinary values but also its skillful processing

This food requires various spices including ginger, citronella, chili, culantro, cilantro, onion, lettuce leaf basil, and particularly- Indian ivy-rue fruit. Common carp, grass carp and Mud carp weighing hundreds of grams are commonly grilled. Native people cut along the fishbone, without taking the viscera out, cut the gallbladder, then stuff in all spices they have prepared. After that, they fold the fish, put it in a bamboo segment, tightly tie and grill on fire charcoal.

To know when the fish is well-done, not smoky and still has its natural flavor requires the cook’s accomplishment.

     Meat hanging up the kitchen

Meat hanging up the kitchen is a specialty of the northwest mountainous region, particularly Son La. In the morning or at some cool nights, the whole land is lighted up by some tiny flames and tasting delicious tough but juicy meat is a perfect idea

Processing meat hanging up the kitchen is not too complicated. Indigenous people usually use buffalo meat, beef, or pork from their grazing castles to make this food. They slide meat into small pieces, then put them on the smoke of the charcoal fire. When eating, you still smell the meat smoky, yet it does not create uncomforting tasting. Nothing but that smoky smell does impress tourists when visiting this foggy and cloudy land.

     Five-color steamed glutinous rice

Each ethnic minority at Son La plays an essential role in constructing its unique culture. Among featured aspects of culture, cuisine stands out, especially Dao’s cuisine that five-color steamed glutinous rice is the best symbol. Ingredients to cook this food include sweet and sticky glutinous rice, no ordinary rice mixed, and some wild leaves to color the rice. It depends on the leaves and the processing to create five different colors. As a result, the product has an extremely stunning look.


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