Mu Cang Chai Fair, which is held once a year in Yen Bai province, gives visitors a chance to explore culture of ethnic groups and to taste many delicacies. Just take a detour around Mu Cang Chai Fair, you will be overwhelmed with the colorful and various kinds of special dishes.
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Five-color steamed glutinous rice (Xôi ngũ sắc)
Five-color steamed glutinous rice is a traditional dish of minority groups in the Northwest, typically Thai people. This dish has eye-catching appearance of five colors including white, red, green, yellow, and violet. Natural herbaceous plants are used to dye for glutinous rice. Each color contains different meaning, red for aspiration, yellow for prosperity, green for mountain, white for purity, and purple for fertility. Five-color steamed glutinous rice is a delicious specialty of ethnic groups in Mu Cang Chai.
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Black glutinous rice cake (Bánh chưng đen)
Black glutinous rice cake is an indispensable element of Thai people during Tet Holiday. This cake is prepared not only to express gratitude to the ancestors but also to wish for a new year of luck, and happiness. Banh chung den is special for its shape and color. The black color of this cake is made from steeping sticky rice into leaves of oroxylum indicum tree (cây núc nác). Cake will be wrapped to have a cylinder shape.
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“Pa pinh top” grilled stream fish
This special dish is made from freshwater fish, typically a carp. Carp after some preprocessing steps will be stuffed with salt and some spices of ginger, garlic, coriander, basil, then grilled on ember. Fish has soft and sweet flavor. Fish blends with spices makes an attractive food.
Grilled chicken with “mắc mật” leaves
Mac mat leave plays an important role in making grilled dishes of Thai people. Chicken after being grilled over charcoal fire together with mac mat leaves will have sweet and sour flavor. The mixture of chicken blood and liver, lemon, pepper, garlic and Zanthoxylum rhetsa fruit (quả mắc khén) will be used as sauce of grilled chicken.
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