Top 13 Traditional Foods
in Lào Cai Province

Cơm lam is prepared by stuffing sticky rice into bamboo tubes which are first wrapped in banana leaves and then roasted over hot coals. It was invented as a convenient and portable dish that was intended for long journeys, and its origin is usually associated with Northern and Northwest Vietnam, especially in Sapa, though similar techniques and dishes can be found in Laos, Cambodia, Myanmar, and Thailand. Cơm lam is typically served with grilled pork or chicken, and it is usually sprinkled with sesame seeds or roasted peanuts.Expand

Quả su su xào tỏi is a traditional dish originating from Sapa, where it's made with highland vegetables. The dish is made with a combination of chayote squash (su su), garlic, fish sauce, oil, and dried shrimp. The chayote squash is usually sliced into matchsticks, then stir-fried with shrimps sautéed in olive oil, garlic, and fish sauce. The ingredients are stir-fried until the chayote squash becomes tender while remaining slightly crunchy. Expand

Gà bạn đen hầm thuốc bắc is a traditional and Chinese soup made with black chicken. Although the origins of the soup are in Jiangxi Province, it's extremely popular in the mountainous Vietnamese region of Sapa, where black chicken is one of the most unique animals in the area, characterized by its slightly tough meat that's sweet and aromatic. This herbal soup is made by cooking the black chicken in a double boiling process with numerous herbs such as bamboo shoots, ginger, lotus seeds, wild yam, berries, and dried scallops. Once prepared, the chicken soup is served immediately, while still hot, and the key attraction of this dish is its flavorful broth.Expand

Đậu hũ sốt cà is a traditional dish originating from the mountainous Sapa area. The dish consists of crisp tofu cooked in tomato-pepper sauce. It's made with a combination of tofu cubes, garlic, shallots, chili peppers, tomatoes, salt, sugar, black pepper, fish sauce, and scallions. The tofu is fried in oil until crisp, while the other ingredients are cooked into a fragrant sauce. Once done, the tofu is arranged on a plate and the sauce is spooned over the tofu. If desired, the dish can be garnished with chopped coriander before serving. It's very prized by the ethnic minorities in Sapa, who rarely eat meat and their staple diet usually comprises of vegetables and freshly pressed tofu that can be found at the Sapa markets.Expand

Gà Đen, also known as black chicken (Silkie chicken) is the main ingredient in a traditional Vietnamese dish originating from Sapa's H'mong people. This breed of Silkie chicken has black skin, flesh, and bones. The dish is prepared with black chicken that's usually marinated in galangal, honey, lemon or kaffir lime leaves, sesame seeds, chili powder, fish sauce, lemongrass, shallots, salt, and pepper. The chicken pieces are then chargrilled until done and served on a platter, then often garnished with watercress or chili peppers. It's recommended to serve the dish with steamed jasmine rice on the side.Expand

Lẩu gà đen is a traditional dish that's especially popular in the mountainous Sapa region. The dish is a hotpot made with gà đen or black chicken, one of the most unique animals in Sapa. The meat of these chickens is sweet, aromatic, and somewhat tough. It's usually cooked in a broth with young bamboo, mushrooms, ginger, red apple, and various local wild greens and vegetables. This hotpot is served as a communal dish so every person can cook the ingredients in the hot broth according to their own preferences. Although black chicken hotpot is prepared in a few Vietnamese regions, it's still the easiest to find it in Sapa.Expand

Thịt trâu gác bếp is a traditional meat product originating from the mountainous Sapa region, where it's prepared by the Black Thai people of Sapa. It consists of cured and dried buffalo meat, and it originated from the need to preserve food for the rainy seasons. On the outside, the buffalo meat is dark brown, but on the inside it's bright red. The meat is seasoned with salt, pepper, garlic, and ginger, and it's then hung from their kitchens from 8 months up to a year. After that period, it's usually stewed, grilled, or cooked into various dishes. It's said that the first bite might be a little tough, but after that the flavors become sweet and pleasant.Expand

Bánh hạt dẻ is a popular Vietnamese snack originating from the mountainous Sapa region. It's made by filling a pastry shell with ground local chestnuts that are lightly sweetened, then fried in oil until golden brown and flaky. This popular snack is regularly sold at most street food stalls in the region, but it can also be bought in boxes and prepared in the comfort of your own home. In recent years, bánh hạt dẻ surfaced to the top as the main street food item in Sapa.Expand

Xôi ngũ sắc or five-color sticky rice is a traditional dish of the Tay ethnic group in the Vietnamese Sapa. The dish is made of five different types of sticky rice, each one with a distinctive color – red for fire, green for wood, yellow for earth, black for water, and white for metal. Depending on the region, there can be other colors in these five types of rice, but red, yellow, and green are obligatory. In order to make the dish, glutinous rice should be soaked in water for 6 to 8 hours until it blooms. It's then divided and dyed with the coloring from vegetables and fruits from the local forests. When steamed and served, the white pile of rice is usually in the topmost position, while the colors which will fade the most easily are placed at the bottom of the serving plate (or a banana leaf). The Tay people believe that the more colorful the rice is, the more prosperous the family will be in the following year. Five-color sticky rice is traditionally prepared for New Year or similar festive events.Expand

Mướp xào trứng is a traditional dish that's especially popular in the mountainous region of Sapa. The dish is made with a combination of bitter melon, eggs, salt, pepper, oil, and fish sauce or soy sauce. The bitter melon is sliced and deseeded, then sliced into half-moons which are soaked in water and drained. The pieces are sautéed in olive oil until tender, seasoned with fish or soy sauce, and the beaten eggs are then poured into the pan and cooked over low heat until the dish is done. If desired, the dish can be accompanied by steamed white rice on the side.Expand