We not only explore beautiful tourist attractions in Bac Son but also taste local cuisine in Bac Son with the best dishes which you must-try such as black round sticky rice cake (Banh Trung den), sticky rice in the bamboo pipe (Com Lam), roasted duck etc…
Black round sticky rice cake
It is known as a signature dish of Bac Son, made of sticky rice, mung bean and pork. Thanks to its soil and weather condition, which makes the sticky rice flavorful, soft and sweet. After soaking the rice for about 6 to 8 hours, then drain the water from the rice and let it drip dry in a colander and mix with ashes from sticky rice plants filtered. It is wrapped by hand in a cylinder shape with 30 centimetres long, 7 centimetres of its diameter, tied by a bamboo string. Before bring it to boil, people dip in into water one more time then move to a big saucepan, add water and boil it in 4 to 5 hours. It is cut into small round shape before serving.
Brown sticky rice
It is also known as the featured dish of Bac Son valley, dyed into purple by the leaves of the violet glutinous rice plant. Every single grain of rice is well-selected, the leaves are pounded, squeeze to get the water. After washing rice, soaking rice with the water from the leaves of violet glutinous rice for about 4 to 6 hours in order to make the purple of the leaves sinking in rice.
It is served with sesame salt which makes a unique taste of brown sticky rice in Bac Son valley
This pork & taro dish is commonly served during the celebrations of the local ethnic minority tribes, which is a time consuming, meticulously prepared dish, with every ingredient needing to be present to truly be called “khau nhuc”.
A combination of roasted pork loin marinated with spices and honey, the flavor, aroma and the texture are what sets the dish apart. Tau soi leaves, a pickled herb used by the Tay ethnic minority, is finely chopped and mixed with soy sauce and a special mix of dried spices, and applied to the meat to marinade for 15 minutes.
“Khaunhuc” is served on the plate looking something like an up-ended basket. All the strips of pork loin are woven together and cover a core of steamed taro.
Roast duck (with ‘moc mat’ leaves)
It begins with a perfect stuffing mixture made of finely chopped onion, garlic, chili, pepper, cardamom, anise and a local herd called ‘moc mat’.
The mouth-watering, glossy skin is produced by dipping the duck in boiling water laced with honey, roasting it over coals for 15 minutes and then deep-frying for another 15 minutes. Cooked whole and served carved into pieces, the meat it juicy and tender and has a spicy kick to it. The thin, crispy skin does not have a fatty feel to it because of the unique three-stage cooking process.
This roast duck from Lang Son is surely the equal of its more famous cousins from across the border.