Experiential Travel in Cao Bằng - Enjoying the Cuisine of Northeast Vietnam | SAPA TV

The cuisine of the Dao people in Cao Bằng is an important and rich part of their culture, reflecting a delicate combination of natural ingredients and traditional cooking methods. The Dao people in Cao Bằng often use fresh ingredients available in nature, such as fish, chicken, pork, wild vegetables, and herbs. Fish is caught from streams, chickens and pigs are naturally free-range, and wild vegetables and herbs are gathered from the surrounding forests. This not only ensures freshness but also retains the nutritional value of the food. Some standout traditional dishes of the Dao people include salted sour pork, five-colored sticky rice, grilled stream fish, and honey-grilled hill chicken. After processing, the pork is salted and fermented to create a distinctive sour flavor, while the five-colored sticky rice is made from glutinous rice and naturally dyed with leaves, flowers, and various roots, creating five beautiful colors and unique tastes. The stream fish is marinated and grilled over charcoal, offering a distinctive aroma, sweet and chewy meat, while the honey-grilled hill chicken is sweet and fragrant. The Dao people have a unique cooking style, focusing on preserving the natural flavors of the ingredients, often using methods like grilling, steaming, boiling, and stir-frying. Common spices include ginger, lemongrass, chili, cardamom, and forest leaves, creating unforgettable flavors. The cuisine of the Dao is not only an art of cooking but also an expression of culture and customs. Traditional meals are often meticulously prepared during festivals, weddings, or important family and community events, showing respect for nature and community cohesion. In summary, the cuisine of the Dao people in Cao Bằng is an indispensable part of their cultural life, deeply imprinted with the characteristics of the Northeast region, and showcasing their skill in processing natural ingredients.

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