Vietnam’s
northwest is best known for the landscapes. Dien Bien, Mai Chau and Sa Pa, to
name a few, have provided the voluptuous backdrops for so many pictures and
inspired so many blog posts.
But
the region’s inhabitants and their culture alone should be enough for a visit.
When you’re here, don’t forget to try these iconic dishes. They are without a
doubt some of the best-kept secrets of Vietnam’s rich and unique cuisine.
Rotten buffalo skin: Thai people cover pieces of
buffalo skin (with hair) in banana leaves for at least two days. When the smell
comes out, it’s ready. Home cooks will wash and shave the skin first. The
rotten skin will then be dried under direct sunlight. A great ingredient for
soups.
Dragonfly nymph: Dragonfly nymphs are caught around
March and April near rivers and streams in Dien Bien. Locals wrap them in
banana leaves with minced eel, herbs and spices. Then they will grill the
wrapped mixture under hot burning coal for around 40 minutes.
Bush cricket: The insect usually appears in
summer. The easiest way is to fry the crickets with fish sauce, ginger and
fresh chili. When they become crispy, with a caramel-like color, add some lemon
leaves.
Stink bug: The harvesting season of this bug
is early May when longan, mango and litchi flowers start blooming. To get rid of their typical smell, people
soak the bugs in rice water for hours before cooking them with sour water.
Bamboo worm: Thai people usually catch worms
from bamboo trees between December and January.
They steam or fry the worms and serve them with sour bamboo water.
Bees: Although bees should not be messed
with, many still try to catch them for food or wine.
Noodlefish: The name says it all. Noodlefish
are either white or translucent. Locals also make them into fish ball, fry them
with egg or wrap them in lolot leaves for grilling.
By Ngoc Thanh/ VnExpress