The unique cuisine of the ethnic groups is a major attraction of tourism in Son La.

Unique flavors of the highlands

Not made from rare delicacies or expensive ingredients, the cuisine of the ethnic minorities in Son La is simple, familiar, and rich in the flavors of the mountains and forests. Using readily available ingredients from their gardens, fish ponds, and forests, the people, with their skillful hands, create rustic dishes that are appealing to diners.
 

Each ethnic group has its own distinctive dishes: the Hmong have thang co, banh giay, men men; the Thai have pa pinh top (grilled fish), smoked meat, fish sauce, and tuong thua oc; the Dao have sour meat...

Thang Co, a dish of the Mong ethnic group.

Mr. Vu Phai Sua, from Co Ma commune, said: "Since ancient times, the Mong people have believed that women must know how to embroider and grind cornmeal, while men must learn to play the flute, weave baskets, and cook thang co (a traditional stew). The roles are clearly defined; everyone knows their job and does it well. Mong dishes are quite simple, but they require proper preparation to preserve their traditional flavor."

Five-colored sticky rice cooked in bamboo tubes.

Despite cultural and religious differences, the ethnic groups in Son La share commonalities in their culinary culture. Dishes originating from the wood-fired cooking culture, such as grilled fish and meat, or from ancient food preservation methods like smoked meat and pickled bamboo shoots, are found in every ethnic group.
 

Fresh meats such as buffalo, beef, pork, chicken, and fish, marinated with spices or salted and then hung in the kitchen attic to dry, can be preserved for months, even years, without spoiling. Over time, the spices permeate each fiber of the meat, creating a rich and distinctive flavor. Dishes with a smoky aroma are considered specialties of each household; once reserved only for honored guests, these dishes have now become famous delicacies.

Speaking about the culinary culture of the Thai ethnic group, Ms. Lo Thi Van from Chieng An Ward shared: "The Thai people value food, especially fresh ingredients and rich spices. Each dish uses appropriate spices to make it more fragrant, delicious, and appealing."

A traditional feast for the full moon of the seventh lunar month, enjoyed by the Thai ethnic group.

What makes Son La's ethnic cuisine unique is its distinctive spices. Mắc khén (a type of spice), garlic, and chili peppers are indispensable ingredients in making a delicious chẳm chéo (a type of dipping sauce) that pairs perfectly with bamboo shoots, boiled vegetables, sticky rice, and meat. These spices are carefully adjusted, processed, and used in each dish with subtle and skillful combinations, transforming even simple dishes into something appealing. The pungent, fiery flavor of garlic, chili peppers, and mắc khén is always harmonized by chefs with other accompanying ingredients and spices, making each dish incredibly aromatic and appealing. Not only are they visually and delicious, but they also stimulate all the senses, warming the body and dispelling the chill of rainy and windy days. This flavor has a strangely captivating allure, winning over even the most discerning diners from afar, leaving a lasting impression after just one taste.

Spices of the highland people.

From dishes in the kitchen to OCOP products

Today, traditional dishes of ethnic minorities are not only found in everyday meals or banquets for honored guests, but have also transcended the humble kitchen, appearing on the menus of restaurants and homestays serving tourists.

A food court offering ethnic cuisine is located in Uy Phong Bay, Quynh Nhai commune.

As an attractive tourist destination in the Son La hydroelectric reservoir area, Uy Phong Bay is drawing visitors with its exciting experiences and unique cuisine. Mr. La Van Phong, Director of Quynh Nhai Travel Joint Stock Company, said: "We serve a menu of traditional local dishes, creatively prepared but still retaining the distinctive flavors of the Thai ethnic group, catering to diverse tastes, especially dishes made from fish from the Da River."

Visiting Son La, Ms. Nguyen Thanh Hoa, a tourist from Hanoi, said: "I am very impressed with the cuisine of the ethnic minorities in Son La. What I feel most strongly is the fresh ingredients and rich flavors, especially the grilled dishes and salads, which are all very flavorful and appealing."

Sticky rice cakes made by the Hmong people are now being developed into a marketable product. (Photo by PV)

Beyond simply being served locally, many of Son La's specialties have been processed and packaged into marketable products, tourist souvenirs, and OCOP (One Commune One Product) products. These products have been branded, labeled, and become reputable local specialties chosen by customers from all over the country. For example, the fermented soybean paste of the Pat Village Agricultural Cooperative (Muong Bu); the smoked buffalo meat of the Kim Tien Phat Cooperative (Chieng Coi)... have been certified as 3-star OCOP products; and the smoked sausage of the Kim Tien Phat Cooperative has been certified as a typical rural industrial product of the province...

Typical products from the ethnic cuisine of Kim Tien Phat Cooperative.

From the distinctive flavors of highland cuisine to age-old cultural stories, Son La's culinary scene has transcended the boundaries of traditional dishes, becoming an attractive tourism product and contributing to the appeal of Son La tourism.