Unique Vietnamese food from Northwest - 7 dishes to try

I. Introduction

The Northwest region of Vietnam is a land of stunning natural beauty, rich culture, and delicious food. From the majestic mountains of Sapa to the picturesque valleys of Moc Chau, there is something for everyone to enjoy in this part of the country.

And what better way to experience the Northwest than through Northwest Vietnamese food? The cuisine of this region is unique and diverse, reflecting the influence of the many different ethnic groups that call it home. From hearty stews and grilled meats to delicate rice dishes and fresh seafood, there is something to satisfy every palate.

In this blog post, we will introduce you to seven must-try dishes from Northwest Vietnam. These unique Vietnamese foods are not only delicious, but they also offer a taste of the region's rich culture and heritage.

So whether you're a foodie looking for new and exciting culinary experiences, or simply a traveler who wants to immerse yourself in the local culture, be sure to add these seven dishes to your must-eat list when visiting Northwest Vietnam.

II. 7 must-try dishes from Northwest Vietnam

Nestled in the mountains and lush valleys of northern Vietnam lies the diverse region known for its distinct cuisine, with 7 Northwest Vietnamese foods well worth discovering.

1. Thắng Cố (Horse Meat Stew)

Origin: Thắng Cố is a traditional dish of the H'Mong people, an ethnic group that inhabits the Northwest region of Vietnam. The dish is thought to have originated over 1,000 years ago, and was originally made with horse meat and offal, as well as a variety of wild herbs and spices.

What is this dish made for?: Thắng Cố is typically served at special occasions, such as festivals, weddings, and funerals. It is also a popular dish to serve to guests.

When and where is the best place to try?: The best time to try Thắng Cố is during the winter months, when the weather is cold and the stew is most comforting. The best place to try Thắng Cố is in a traditional H'Mong village, where you can experience this unique Vietnamese food in its most authentic form.

Image source: getgovietnam.com

2. Thịt Trâu Gác Bếp (Dried Buffalo Meat)

Origin: Thịt Trâu Gác Bếp is a traditional dish of the Thái people, an ethnic group that inhabits the Northwest region of Vietnam. The dish is thought to have originated over 500 years ago, and was originally used as a way to preserve buffalo meat for long periods of time.

What is this dish made for?: Thịt Trâu Gác Bếp is typically served as a snack or appetizer. It is also a popular dish to serve to guests.

When and where is the best place to try?: The best time to try Thịt Trâu Gác Bếp is during the winter months, when the weather is cold and the meat is most flavorful. The best place to try Thịt Trâu Gác Bếp is in a traditional Thái village, where you can experience the dish in its most authentic form.

Image source: tgdd.vn

3. Cắp Nách (Under-the-Arm Pork)

Origin: Cắp Nách is a traditional dish of the Mường people, an ethnic group that inhabits the Northwest region of Vietnam. The dish is thought to have originated over 300 years ago, and was originally cooked by hunters who would cook the pork under the armpit of their buffalo while they were out hunting.

What is this dish made for?: Cắp Nách is typically served as a main course. It is also a popular dish to serve to guests.

When and where is the best place to try?: The best time to try Cắp Nách is during the winter months, when the weather is cold and the pork is most flavorful. The best place to try Cắp Nách is in a traditional Mường village, where you can experience the dish in its most authentic form.

Image source: onepas.vn

4. Pa Pinh Tộp (Grilled Stream Fish)

Origin: Pa Pinh Tộp is a traditional dish of the Dao people, an ethnic group that inhabits the Northwest region of Vietnam. The dish is thought to have originated over 1,000 years ago, and was originally cooked by fishermen who would grill the fish over a charcoal fire.

What is this dish made for?: Pa Pinh Tộp is typically served as a main course. It is also a popular Northwest Vietnamese food to serve to guests.

When and where is the best place to try?: The best time to try Pa Pinh Tộp is during the summer months, when the fish is most fresh. The best place to try Pa Pinh Tộp is in a traditional Dao village, where you can experience the dish in its most authentic form.

Here are some tips for enjoying Pa Pinh Tộp:

• The fish is typically grilled over a charcoal fire, which gives it a smoky flavor.
• The fish is often served with a simple dipping sauce made from fish sauce, lime juice, and chili peppers.
• Pa Pinh Tộp is a delicious and healthy dish that is perfect for a summer meal.

Image source: ex-cdn.com

5. Xôi Ngũ Sắc (Five-Colored Sticky Rice)

Origin: Xôi Ngũ Sắc is a traditional dish of the Thái people, an ethnic group that inhabits the Northwest region of Vietnam. The dish is thought to have originated over 500 years ago, and was originally made with five different types of rice that were colored with natural ingredients.

What is this dish made for?: Xôi Ngũ Sắc is typically served as a dessert or snack. It is also a popular dish to serve to guests.

When and where is the best place to try?: The best time to try Xôi Ngũ Sắc is during the spring or summer months, when the freshest ingredients are available. The best place to try Xôi Ngũ Sắc is in a traditional Thái village, where you can experience the dish in its most authentic form.

Here are some tips for enjoying Xôi Ngũ Sắc:

• The five colors of rice represent the five elements of nature: earth, water, fire, air, and wood.
• Xôi Ngũ Sắc is typically served with a variety of toppings, such as sesame seeds, peanuts, and coconut flakes.
• Xôi Ngũ Sắc is a delicious and colorful dish that is perfect for any occasion.

Image source: vnecdn.net

6. Bê Chao Mộc Châu (Braised Baby Beef in Mộc Châu)

Origin: Bê Chao Mộc Châu is a traditional dish of the Thái people, an ethnic group that inhabits the Northwest region of Vietnam. The dish is thought to have originated over 200 years ago, and was originally made with baby beef that was raised in the Mộc Châu region.

What is this dish made for?: Bê Chao Mộc Châu is typically served as a main course. It is also a popular dish to serve to guests.

When and where is the best place to try?: The best time to try Bê Chao Mộc Châu is during the spring or summer months, when the baby beef is most tender. The best place to try Bê Chao Mộc Châu is in a traditional Thái village, where you can experience the dish in its most authentic form.

Here are some tips for enjoying Bê Chao Mộc Châu:

• The beef is typically braised in a flavorful broth that is made with herbs and spices, such as ginger, garlic, shallots, and turmeric.
• The beef is typically served with a side of sticky rice or noodles.
• Bê Chao Mộc Châu is a delicious and hearty dish that is perfect for a cold winter day.

Image source: mia.vn

7. Lẩu Cá Hồi Sapa (Sapa Salmon Hotpot)

Origin: Lẩu Cá Hồi Sapa is a popular dish in the Sapa district of the Northwest region of Vietnam. The dish is thought to have originated in the early 2000s, when salmon was first introduced to the region.

What is this dish made for?: Lẩu Cá Hồi Sapa is typically served as a main course. It is also a popular dish to serve to guests.

When and where is the best place to try?: The best time to try Lẩu Cá Hồi Sapa is during the spring or summer months, when the weather is cool and the salmon is fresh. The best place to try Lẩu Cá Hồi Sapa is in a traditional Sapa restaurant, where you can experience the dish in its most authentic form.

Here are some tips for enjoying Lẩu Cá Hồi Sapa:

• The salmon is typically cooked in a flavorful broth that is made with herbs and spices, such as ginger, garlic, shallots, and turmeric.
• The salmon is typically served with a variety of toppings, such as vegetables, mushrooms, and tofu.
• Lẩu Cá Hồi Sapa is a delicious and hearty dish that is perfect for a cold winter day.

image source: paoquan.vn

III. Conclusion

Northwest Vietnamese food is a unique and delicious cuisine that is sure to tantalize your taste buds. With its hearty stews, grilled meats, and fresh seafood, Northwest Vietnamese cuisine is a feast for the senses.

If you're planning a trip to Northwest Vietnam, be sure to add these seven must-try dishes to your tour to Vietnam. Contact Threeland Travel today to plan your culinary adventure trip to Northwest Vietnam. We offer a variety of tours that will allow you to experience the best of Northwest Vietnamese food and culture.