Sapa cuisine & Sapa specialties

Sapa cuisine is famous for specialties :

- Lon Cap Nach : The name arises from the fact that pigs about 4 to 5 kg in weight clamped under the arm for sale at the market. Due to growing under cold weather all year round, pig's meat here is much lean, solid and sweet, which makes the dish distinctiveness and become a specialty of Sapa.

- Thang Co : This is a dish from horse meat, and well-known for years as a speciality of the HMong culture, so of course it's Sapa specialty. The technique of making it is quite simple. Parts of the horse are put in a big pan and fried in their own grease. Minutes later, water is added to the pan and the meat is simmered for hours.

- Xoi Ngu Sac : This dish is splendid with seven colors without using any artificial coloring and the pride of Tay ethnic women because it expresses their ingenuity and skill. The cooking process is quite similar to that of other steamed sticky rice, however the dyeing process takes a lot of time and effort. All colors originate from leaves of different forest trees, which are often used as restorative medicines by the locals.

- Cai Meo : This is a tropical cabbage and planted widely in Sapa. They have vehement vitality and resist pestilent insects very well. This cabbage has a bit of special bitterness, delicious and crispy.

- Ca Suoi : This is brook fish, which are usually not big, just equal to an adult finger. The most special is that these brook fish has no fishy flavor. Once caught, the fish is often grilled on coal immediately at the stream in order to store or bring to restaurants in Sapa town.

- Mushroom : Sapa is the place where black mushrooms hidden in the forests. Dried mushrooms can be found all 4 seasons. They will swell in water but still retain original flavour. The mushroom can be mixed with meat, dried cuttlefish and some spices.