The whole area now has 38 tourist accommodation establishments, dozens of restaurants with European and Asian specialties, but that luxury element is not the attraction of tourists traveling far thousands of miles to the Northwest. When in Dien Bien, tourists often want to enjoy traditional and rustic dishes which are deposited by the rich flavors transmitted from thousands of generations ...
Thai people prefer the rich, nutritious flavor that is baked. Buffalo, beef, fish and chicken meat dishes are very picky and seasoned by Thai people. Spices to marinate are pepper forest, also known as "choking", chili, garlic, ginger, salt ... Before marinating with meat, the spices are also baked up to ripen, scent. UVa is a tourist site close to the Thai ethnic minority, the contingent of officials and employees are ethnic minorities, understand the customs and traditions of the people, have cooking techniques and are ready to serve visitors with demand cultural awareness of national cuisine. The restaurant is adjacent to UVa lake, sitting and dining in an airy and poetic space, visitors admire the charming scenery.
Visiting the village, if you want to enjoy traditional dishes, visitors should order rice with the village leader. Some self-sufficient materials such as chicken, fish, vegetables, spices ... it takes only about an hour for the owner and the customer to raise the cup of wine to "enjoy", wish health, catch Hold each other tightly. Eating delicacies of the Thai people, sitting on stilts is interesting that not everywhere. In the tray of Thai people have many dishes, each dish has a unique flavor. The most typical is the baked food, called "lam soot": bar is grilled, so is nhìu. Any type of meat, poultry, or seafood can be grilled. Cut meat, marinate, use skewers or fresh bamboo tongs on charcoal; or minced meat, mashed with eggs, wrapped in banana leaves, dong leaves, sandwiched, grilled over red charcoal or buried hot ash; When cooked, the meat is very fragrant, not eaten. Grilled fish dish attracts by the aroma of fish, the spicy of chili. The dish "plop" is also grilled fish, but often used with big fish such as copy, drift, carp ... cut back, drain, rub a layer of roasted salt; soaked fresh chilli, crushed, chopped, let the fish infuse spices, harden meat and put on charcoal. Ripe fish has an attractive aroma, used to drink alcohol very nicely. Fish products, Thai people produce many different, typical and delicious dishes: steamed fish in wooden jars, Thai people called cobia. The dish "pa preach" is smoked fish. Due to the highland characteristics, Thai people often save dried fish in the kitchen. When there are guests, home away from the market, not making up the food, then leave the fish baked for aroma, pour wine to invite guests to sip. And in the kitchen, the family continues to process the food, adding each dish to the guests. This is a way to retain customers, showing the hospitality of highlanders. Besides baked goods, Thai people also have the ability to process spices to eat with boiled dishes, steamed dishes, and delicious flavors. On Dien Bien, tourists enjoy chicken "walk" - chickens raised on the hill, firm meat. Boiled chicken dotted with cross spices is very delicious, not tired, drinking with Mong Po wine or hot pot is very interesting. From meat, fish, highland people also have sausages, boiled, sour soup ... with a unique taste.
Glutinous sticky rice is a traditional dish of Thai people. The Thai people have a method of sticky rice with wooden techniques very technical. Cooked with steam, soft, flexible but not sticky hands. Sticky rice is packed into a pressed rice or closed rice basket, keep warm, keep the rice flexible. Lam rice is a specialty of the Thai people often used on holidays, New Year or entertaining guests. With tours, visitors can bring along sticky rice, a few rice balls to eat along the way or when relaxing at the sights will be very convenient. In this season, Thai people treat guests with products, such as bitter bamboo shoots, sweet bamboo shoots; mustard greens, greens ... dipping with a cross spice, a pungent taste of chili, galangal, salty of roasted salt, and aroma of vegetables.
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