Top 8 Must-Try Dishes in Mai Châu with Unique Flavors
Mai Châu, known for its serene landscapes and rich cultural heritage, also boasts a delectable array of local cuisine. Here are the top 8 dishes you absolutely must try when visiting Mai Châu:
Lợn Mán Thui Luộc (Charred Boiled Mán Pork)
Lợn Mán Thui Luộc is a unique and traditional dish from the northern regions of Vietnam, particularly known in Mai Châu. It features mán pork, a breed of pig known for its distinct flavor and tenderness, prepared in a specific way that highlights its rich taste.
The Mường people in Hòa Bình, and particularly in Mai Châu, often prepare pork in various dishes such as boiled, grilled, “rựa mận,” pork wrapped in “mắc mật” leaves, and pork entrails. However, the most delicious dish is still the “lợn mán thui luộc.” The special feature of this Mai Châu dish is the pork preparation process. The pig is cleaned but not shaved; instead, it is roasted directly over hot charcoal to make the skin crispy and golden. After roasting, the pig is cut into small pieces and boiled until tender. When enjoyed, the dish is paired with roasted and ground “dổi” salt, creating a unique and flavorful taste of the Northwestern mountains.
Beef Stew with “Lồm” Leaves
Beef stew with “lồm” leaves is a distinctive dish from the Northwestern region of Vietnam, particularly among the Mường people. The dish features tender beef cooked with “lồm” leaves, which are a type of wild green known for their unique sour and slightly bitter flavor. The preparation involves slow-cooking the beef with the leaves, allowing the flavors to meld together and create a savory and aromatic stew.
To make this dish delicious, the beef should first be grilled to enhance its aroma, cleaned thoroughly, and cut into bite-sized pieces. Then, simmer the beef until it becomes tender and add the finely crushed “lồm” leaves to cook together. When done, the beef retains its tenderness inside, and the sweetness from the beef combined with the sourness from the “lồm” leaves will stimulate your taste buds even more.
Sắng Leaf Soup
Sắng leaves, also known as wild spinach, have a naturally sweet taste. They are a common ingredient in the daily meals of the Thai people in Mai Châu. Sắng leaves are often used to make soups with ingredients such as minced meat or shrimp. Remarkably, even after long cooking, the soup retains an attractive green color and a distinctive aroma, with cooling properties. Besides making soup, sắng leaves can also be stir-fried with garlic or beef to accompany hot rice.
Wild Greens
When visiting Mai Châu, travelers have the chance to enjoy various dishes featuring wild greens such as mugwort, papaya leaves, and wild banana flowers. These fresh wild greens are cleaned, steamed for about 15 minutes, and then enjoyed with fish liver dipping sauce. Diners will experience a unique combination of bitter, spicy, sweet, and savory flavors that is both intriguing and delicious. This dish not only helps cool the body but also boosts immunity and helps prevent various illnesses.
Mai Châu Bamboo Rice
Bamboo rice is a dish commonly found in the northern mountainous regions of Vietnam and the Central Highlands. However, in Mai Châu, Hoa Binh, it has its own unique characteristics. Preparing this dish is not overly complicated, but the meticulous and delicate approach of the cook makes it special and memorable. The process involves placing glutinous rice into young bamboo tubes, adding a little water, and sealing the ends with banana or dong leaves. The tubes are then placed over the fire, and they need to be turned regularly until steam begins to rise and a pleasant aroma is emitted. This Mai Châu specialty is typically enjoyed with mán pork, free-range chicken, or simply dipped in sesame salt.
Mountain Snails
Mountain snails in Mai Châu are considered a rare delicacy because they primarily live in rock caves and are only available during the rainy season. The Thai ethnic people in Mai Châu, Hoa Binh Province, prepare mountain snails in various enticing ways. The snail meat has a distinctive flavor, crisp texture, and unique taste. To prepare mountain snails, they must be cleaned thoroughly to remove any slime.
In Mai Châu, mountain snails are often cooked in several ways, such as boiling, stir-frying with betel leaves, steaming with ginger, steaming with lemongrass, stir-frying with lemongrass and chili, or mixing in salads. However, the most popular and frequently prepared dish is steamed snails with lemongrass. When steamed over a fire, the snails release an appealing aroma. It is best to eat the entire snail, including the innards, and chew slowly and thoroughly to fully appreciate their refreshing taste.
Forest Bee Larvae Stir-Fried with Sour Bamboo Shoots
Bees and bamboo shoots are both forest products, and they are significant to the people of Mai Châu. The locals skillfully prepare bee larvae into a dish known as stir-fried bee larvae with sour bamboo shoots. This is a specialty dish in Mai Châu, Hoa Binh that you must try.
Fresh white bee larvae are selected for their rich flavor and are stir-fried with thinly sliced sour bamboo shoots. The dish combines the creamy richness of the wild bee larvae with the tangy and spicy taste of the sour bamboo shoots, making it highly addictive to many first-time diners. You can visit Mai Châu during the summer to enjoy this unique dish at local households.
Grilled Pork Wrapped in Pomelo Leaves
Grilled pork wrapped in pomelo leaves is a unique and delicious dish from the Mường people in Hoa Binh and Mai Châu. Similar to the popular grilled beef wrapped in betel leaves, this dish offers a distinctive flavor experience for visitors in Mai Châu.
Pork is marinated with spices, wrapped in pomelo leaves, and then grilled over charcoal. When enjoyed, you’ll experience a blend of sweet, bitter, and spicy flavors. Beyond its nutritional value, this dish is also considered a medicinal delicacy that aids digestion and helps regulate blood pressure.
