Five coloured sticky rice

Made from long grain sticky glutinous rice, delicious, combined with natural ingredients dyed for sticky rice from different types of forest leaves with different flavors such as blue, red made from green sticky rice, rice red sticky rice. With black or purple color from hunchback leaves .. It all creates a fragrant sticky rice with the taste of colorful mountains.

Black rice cake

Mu Cang Chai Banh Chung is made from glutinous rice soaked with rotten leaves to turn black. The ingredients to make this dish are no exception to our traditional banh chung, which is dong leaves, pork but not farmed pork but wild boar and wrapped into cylinders. The scent of leaves and the aroma of the filling make the person excited.

Com Le Tu Le

When the rice is still intact, it is time for the Thai people in Mu Cang Chai to harvest and make it as nuggets. Com is usually eaten with ripe bananas, ripe red persimmons or can also be used to cook duck porridge, sticky rice, tea and wedges in dishes such as spring rolls, fried shrimp, fried meat ...

Grilled stream fishes (Pa pan top)

Referring to the Thai cuisine, it is indispensable for grilled fish. This dish is made of specific ingredients in Thai cuisine such as cherries, ginger, garlic, herbs marinated in fish meat. Fish are placed on grilled charcoal directly or griddle tongs. Stream meat is soft, sweet and fragrant, not friable and dry. The taste of fish mingled with spices makes the dish special, remaining in the minds of customers.

Roasted grasshoppers

Grasshoppers are available year round but most are in harvest. The fat roasted grasshoppers crunchy with lemon leaves and aromatic peppers aromatic if anyone has not tried it will be scared, but when you eat it, you can crave forever.

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