Moc Chau in autumn is as beautiful as a peaceful and brilliant natural picture, attracting tourists by its cool climate, romantic scenery and pristine beauty. Located on the vast plateau of Son La province, Moc Chau wears a golden shirt of autumn sunshine, with green grass fields interspersed with endless tea hills.

In particular, Moc Chau also captivates tourists with its rustic dishes, rich in the flavor of the Northwest mountains and forests.

Below are the dishes most loved by tourists when coming to Moc Chau:

Fried veal

Fried veal is a famous dish of Moc Chau, made from young veal marinated with spices and quickly fried in hot oil, creating a crispy outer layer and a soft, fragrant inside. Fried veal is served with herbs, dipped in soy sauce and a little mac khen.

Grilled stream fish

Photo: Vnexpress

Stream fish in Moc Chau are usually of moderate size, with firm, sweet meat. After being cleaned, the fish are grilled on a charcoal stove until golden brown and fragrant. Grilled stream fish can be dipped with salt, pepper, lemon or the typical Thai dipping sauce.

Five-color sticky rice

Photo: Pham Hang

Five-color sticky rice is a traditional Thai dish, cooked from yellow sticky rice and naturally colored with forest leaves. The eye-catching color and the fragrant, sticky flavor of the sticky rice create a special appeal for the dish, very suitable to enjoy during festivals or bring back as gifts.

Buffalo jerky

Smoked buffalo meat is also a traditional dish of the Thai people, made from fresh buffalo meat. After being marinated with spices, the buffalo meat will be hung on the kitchen rafters to dry, creating chewy, flavorful pieces of meat. This dish is often enjoyed with Cham Cheo.

Pa pinh top

Photo: Luu Huyen

Pa pỉnh tộp has become an indispensable part of the cuisine of the northern mountainous region of Vietnam. The fish is cleaned, marinated with special spices and grilled over hot coals.

This dish is not only attractive because of the natural sweet aroma of the fish, but also because of the delicate blend of spices such as: mac khen seeds, lemongrass, ginger and herbs.

Wild boar

Photo: Nha Trang Nguyen

Moc Chau wild boar is raised naturally and is famous for its delicious taste and firm meat. This type of meat can be processed into many attractive dishes such as: steamed, roasted, grilled, fake dog meat or sausage. With its softness and rich flavor, wild boar meat is not boring, becoming an ideal choice for tourists' parties.

Salmon

Photo: Nha Trang Nguyen

Moc Chau salmon is one of the outstanding specialties of the highlands, raised in cold water. Thanks to that, the salmon here is sweet, fragrant and very nutritious. Salmon is processed in many different ways such as: grilled, fried, sauced... However, visitors still prefer to enjoy the freshest salmon sashimi when coming here.

Green rice porridge

Photo: Nha Trang Nguyen

Com porridge is made from fresh green com, has a cool aroma and beautiful natural color. The characteristic of Moc Chau com porridge is the mild aroma of com mixed with the broth, creating a pleasant sweet taste.

Com porridge is usually cooked with minced chicken or pork, and a few chopped green onions can be added to enhance the aroma. Some places also add minced meat and some typical spices of the Northwest region such as mac khen and doi seeds to make the porridge more unique.

According to: Ho Chi Minh City Tourism Magazine