Although Hoa Binh cuisine is somewhat similar to that of the Northwest mountainous region, it still has its own unique and unforgettable features that you won’t find anywhere else.
Cỗ lá
Cỗ lá is a unique tradition that represents the spiritual beliefs of the Muong people in Hoa Binh. Served on trays that are made from leaves, it consists of pork meat, liver, and intestines that are usually steamed, boiled, or grilled. All of which are often dipped in a special sauce consisting of salt, lemon, and dổi nuts – a special spice of Hoa Binh. In addition, there is also a special dish called "ngách lãi" that contains pig snouts, ears, and cheek meat mixed with salt, ginger, galangal, and pig brains. All are cleverly arranged on dong leaves and fresh banana leaves, which have been heated to keep the fresh taste. Co la is a must-have dish for the Muong people during special occasions such as funerals, weddings, housewarmings, and the traditional Tet holiday...
Bamboo tube rice
Regarding Hoa Binh’s specialties, bamboo tube rice is considered the most popular of them all. Cơm lam, or bamboo tube rice, is made from glutinous rice that has been soaked overnight, mixed with grated copra, stuffed into a bamboo tube, seasoned with coconut milk, and grilled on a wood stove. When the rice is well-cooked, the bamboo will then be separated, leaving us with a fine rice stick with the amazing smells of bamboo and coconut. The rice is usually dipped in sesame salt for the fullest taste.
Buffalo meat with river-leaf creeper
First, the buffalo meat will be shaved, then marinated with minced garlic, spices, and Indian ivy-rues, and simmered with riverleaf creepers and chopped chili. When the meat is tender enough, it will be taken out and enjoyed with rice, noodles, or sticky rice to make porridge with a unique sour taste. This is also used to help with colds or nausea after drinking alcohol.
Sour bamboo shoots and chicken
Sour bamboo shoots cooked with chicken raised in Lac Son is a dish that should not be missed when visiting Hoa Binh. The chicken chosen for this dish should not be too old or too young. It will be prepared first, then cut into pieces and marinated with bamboo shoots and other spices. When the spices are well-absorbed, the chicken will be simmered on a wood stove for about 1 to 2 hours until the bamboo shoots and chicken are tender, then finally, toasted doi nuts will be added.
Wild vegetables
Wild vegetables are usually served together with cỗ lá. Wild vegetables such as winter cherries, centella, banana flowers, and carica papaya leaves, etc., will be washed and cooked for 30 minutes. This dish is enjoyed together with a unique dipping sauce made from fried fish organs and fat, creating a greasy taste while maintaining the bitter, acrid, sweet, and fleshy taste of wild vegetables.
Minh Thu
