Lam Rice
Ingredients for making Lam rice include rice, bamboo tubes, and banana leaves. There may also be grated coconut, coconut milk, and sesame mixed with rice before baking. Sometimes, in some regions, cassava, potatoes, and corn are cut into small pieces and stuffed into tubes to bake instead of the main ingredient, rice.
The bamboo used to make bamboo shoots is called the “Pa Nga” tree, a small, medium-sized tree with a straight, thin layer of white paper inside (the tube has a diameter of 3-5cm). Cut young bamboo when it is about to grow leaves or has just begun to grow young leaves, cut into tubes, put sticky rice into the bamboo tube, pour water to cover the rice for about 3-4 hours, then use dong leaves or banana leaves to make knots. Tighten the mouth of the tube and put it in the stove to grill (you can burn it on fire, but you must rotate it evenly to avoid burning the rice tube). When the water in the tube dries up, see if the bamboo rice is cooked, then take it out and let it cool. Use a knife to peel off the outer layer, leaving only a thin layer, cut into short pieces, then peel off the bamboo skin when eating. This will make the rice softer. and delicious. If rice is made of bamboo, it must not be burned on fire but must be rotated evenly over charcoal because if the thin bamboo tube is burned on fire, the rice will not be cooked in time. Eating lam rice, in addition to sesame salt, is also indispensable for a traditional Thai spice called “cham cheo”.
Sour Marinated Meat
Sour marinated meat is mainly made from buffalo and cow meat. After washing the meat, cut it into thin slices. Burn the buffalo skin and soak it in water. Scrape it clean and see the golden skin, then cut it into small pieces and mix it with the meat. Crush the galangal, grind the roasted rice into powder, mix well, put in a sealed clay jar for a few days and the sour meat is ready to use. If you want to eat sour meat, wrap it in leaves, bury it in hot kitchen ash or cook it until it becomes thick with water. Buffalo and cow skins don’t need to be cooked and can be eaten right away.
Five-Colored Sticky Rice
Five-colored sticky rice, or “xôi ngũ sắc” in Vietnamese, is a vibrant and culturally significant dish deeply rooted in the culinary traditions of the ethnic minority communities in Mai Châu, Vietnam. This visually stunning dish not only delights the senses but also holds symbolic meanings tied to various aspects of life.
The dish is made from glutinous rice that is naturally dyed using plant-based ingredients to achieve five distinct colors: red, yellow, green, purple, and white. Each color represents different elements of life, such as luck, wealth, harmony, love, and purity. The colors are derived from various plant sources, including leaves of the camellia or gac fruit (red), turmeric (yellow), pandan leaves or young rice leaves (green), magenta plant leaves (purple), and the natural color of the glutinous rice (white). The glutinous rice is soaked overnight and then steamed. Each portion of rice is soaked in water mixed with its respective natural dye before steaming. After steaming, the colored rice portions are combined to create the distinctive multi-colored appearance.
Lon Man
Lon Man is a delectable Vietnamese dish that captures the essence of the country’s culinary traditions. Originating from Mai Chau, a serene rural region renowned for its breathtaking landscapes, Lon Man offers a tantalizing blend of flavors and textures. This dish features thinly sliced pork that’s meticulously marinated and expertly grilled to perfection. Served alongside fragrant rice noodles, crisp vegetables, and an array of fresh herbs, Lon Man embodies the vibrant and diverse palate of Vietnamese cuisine. Its harmonious combination of savory, sweet, and aromatic elements makes it a beloved choice among locals and travelers alike, inviting them to savor every bite amidst the tranquil ambiance of Mai Chau.