A dining experience on the lake at Pauon Ecolakes Tourist Area. 

Sharing her impressions of Son La, Ms. Truong Y Nhi, a tourist from Ho Chi Minh City, said: "Coming to Son La, what impressed me wasn't just the stunning natural scenery and cool climate. I especially loved the flavors of the food here, particularly the traditional cuisine of the Thai ethnic group. The pungent, spicy flavors of garlic, chili, and mac khen in the cham cheo sauce, or the dishes made from fresh ingredients, the grilled dishes, and the sticky rice cooked in bamboo tubes, all have a very distinctive mountain flavor that can't be mistaken for anything else. And enjoying ethnic cuisine in a traditional stilt house, surrounded by flowing streams and a picturesque setting, provided a truly impressive and unforgettable experience for my trip to explore the highlands."

The feast reflects the unique cultural identity of the Da River reservoir area.

Recognizing the crucial role of cuisine in tourism development, tourist areas, attractions, homestays, restaurants, and hotels in Son La province have long incorporated ethnic cuisine into their menus to serve tourists. Carefully selected and improved dishes, ensuring a harmonious blend of traditional flavors and modern styles, have become a unique attraction at each tourist destination. A prime example is the Moc Chau Chefs Club, currently maintained by restaurants and accommodations in the Moc Chau National Tourist Area, bringing together 25 members – restaurant owners and chefs – creating a collaborative environment for sharing experiences and developing culinary offerings for tourism.

Tuan Gu Restaurant in Moc Chau ward offers creatively designed banquet menus.

Mr. Nguyen Dinh Tuan, head of the Moc Chau Chefs Club and owner of the Tuan Gu restaurant chain, shared: "The common experience of the club members in preparing food for tourism is learning, innovating, and improving from the cuisines of various ethnic groups. Specifically for the Tuan Gu restaurant chain, we focus on selecting local ingredients, being creative in using characteristic spices of the Northwest region, and presenting the food attractively to serve a diverse range of customers."

The cuisine at Vigolando Community Tourism Area, Van Ho Commune, blends traditional and modern styles.

Following the same creative approach to ethnic cuisine, Pauon Ecolakes Tourist Area has its own way of impressing visitors with dishes characteristic of the Da River reservoir region. Mr. Nguyen Manh Tuan, Director of Pauon Ecolakes Tourist Area in Quynh Nhai commune, said: "Given the unique characteristics of riverine tourism, we choose fish caught from the Da River as the main ingredients for the signature dishes in our restaurant. Especially the fish salad of the Thai ethnic group, we creatively combine spices, seaweed, and side dishes to create a very unique flavor, helping the dish retain its freshness, sweetness, and appeal."

Golden catfish salad at Pauon Ecolakes Tourist Area.

In bustling urban areas like To Hieu Ward, Chieng Coi Ward, and Chieng Sinh Ward, the highlight of tourism in this region is its unique ethnic cuisine. Many ethnic restaurants have become famous destinations, leaving a lasting impression on every visitor to this mountainous town. For many years, Nang Ban Sinh Quang restaurant in Chieng Coi Ward, specializing in ethnic cuisine, has remained faithful to the distinctive Thai ethnic culture and is a favorite choice for many diners who want to introduce Son La's culinary delights to their friends.

Unique ethnic cuisine.

Ms. Quang Thi Cuong, owner of Nang Ban Sinh Quang restaurant, said: "With the desire to bring diners a complete experience of Thai ethnic culture, we designed the restaurant with traditional stilt house architecture, a space for community cultural exchange, and every detail of the decoration reflects the ethnic identity. Especially, the cuisine features the characteristics of the Black Thai people in Son La with traditional dishes such as grilled fish, grilled chicken, bamboo rice, smoked meat… Through our cuisine, we want to contribute to preserving the beauty of the traditional culture of the Thai people and introduce that beauty to everyone."

The cuisine of the ethnic groups is fascinating.

The Nàng Ban Sính Quang restaurant boasts a space steeped in traditional aesthetics.

Leveraging the strengths of its cuisine has helped enhance tourism value and significantly contributed to preserving traditional recipes that were at risk of disappearing. Son La has now developed a diverse system of OCOP (One Commune One Product) products from ethnic cuisine, such as: smoked buffalo meat, smoked pork belly, dried pork, smoked sausage, fermented soybean paste, chili bamboo shoots, sour fish, sour meat, sticky rice cooked in bamboo tubes, sticky rice cakes, and chili dipping sauce… These specialties contribute to diversifying the range of characteristic culinary products, helping to spread the appeal of Son La tourism further.

By creating innovative dishes while respecting traditional values, ethnic cuisine is becoming a core element that creates unique appeal and competitiveness for Son La tourism. This helps highland tourism not only offer visual experiences but also touch all the senses and evoke profound emotions, making Son La an attractive destination on the Northwest tourism route.

Thanh Dao