1. Bac Ha sour noodle soup
Bac Ha Sour Pho is a traditional dish that is very suitable for hot climate days. Bac Ha noodle soup is not white as usual but has a slightly brown color, because it is coated with a special local red rice grown in Lung Phinh commune. Pho is completely handmade, so it still retains the characteristic aroma of upland rice. To process sour pho, indispensable ingredients are pickles; green vegetables (lettuce, basil) finely chopped; Crispy roasted sesame peanuts, pounded small; a little peas for extra flavor. With sour pho, the determining factor in the delicious taste is the sour water. Sour juice is fermented from bananas. Boil clean water in the crock pot. To color the broth, people put a little red sugar in the jar while the water is still hot. When the water has cooled, drop into the jar a few ripe bananas and peeled national eggs. Finally, use a plastic bag to cover the mouth of the jar to let the ingredients ferment naturally. About half a month later, when the ingredients are fermented enough, they can be used. At this time, the water in the jar has enough flavor: the yellow color of red sugar, the sour taste of fermented bananas, the sweetness from sugar, etc., which is the unique broth of sour pho. This is a rigorous process, but the quality of sour water depends greatly on the skill of the maker.
Traditional noodle soup
Sour noodle soup with delicious and attractive flavor
2. Sapa specialty vegetables
Sapa has a lot of delicious vegetables specializing in summer such as chayote, tubers, green peas... Sa Pa vegetables are very crispy, sweet and fragrant than the tops of chayote grown in other places. Root vegetables have a slightly bitter taste at the tip of the tongue, but after that, they have a lingering sweet taste and a characteristic aroma, so they have become a specialty vegetable. Vegetables are usually cooked with bone broth or minced meat. In particular, root soup has been known to be a very good vegetable for the health of women and children, so many people buy it.
One of the delicious vegetables that many tourists love is peas. With a cool climate, Sa Pa is very suitable for growing this vegetable and for delicious fresh vegetables. Vegetables with young green color, soft, are often used to cook soup with minced meat or bones or simply cook very well.
3. Peach Sapa
Sa Pa peach season usually lasts from mid-March to the end of May, so April is the most ripe time for peaches. Everywhere you go to Sapa, you can see indigenous people selling fresh and crispy peaches. Sa Pa peaches are naturally crispy, with a slightly sour taste. Sa Pa peaches are small, just the size of a fist, the skin is soft like velvet, the fruit is slightly sour, fragrant, and the flesh can be white or yellow.
Sa Pa peaches are ripe and fresh
4. Plum Tam Hoa Bac Ha
Tam Hoa plum has become a tourist symbol of Bac Ha, with plum flowers blooming in the forest in spring, and ripe red fruits on the branches in the summer as inviting. Tam Hoa plum Bac Ha begins to ripen from the beginning of May, but the most ripe is in early June. Visiting Bac Ha on this occasion, you will be "full of eyes" with plums, everywhere is a busy trading scene. Tam Hoa Bac Ha plum has large round fruit, thick pulp, small seeds. Green plums have a sour taste when eaten with salt, and when ripe, they are bright red to deep red, crispy and sweet.
Delicious red ripe plums
Do not hesitate any longer, plan to experience the delicious summer dishes of Lao Cai right now.