Attractive delicacies of Sa Pa

Thang co 

Thang co horse dish were born nearly 200 years ago when the Mong, Tay, and Nung people came to Bac Ha to reside. Thang co is usually cooked in a large pan, dark in color and greasy. Has the bitter taste of horse gall fluid - extremely suitable for the cold weather in Sa Pa.

Address:

Thang Co A Quynh – 15 Thach Son Street, Sapa Town, Sapa District, Lao Cai

Cau May Restaurant – 92 Ngu Chi Son, TT. Sa Pa, Sa Pa, Lao Cai

Dried buffalo meat

Dried buffalo meat is one of the famous specialties of Sapa. This is always considered a gift for relatives and friends after each return trip to Sapa. Fresh buffalo meat, after being marinated with spices, will be smoked with smoke from a wood stove until the outer layer of meat is completely dry and turns dark red-brown. 

Address:

Duy Chien store - 057, Thach Son Street, Sapa, Lao Cai

Sapa food - Photo: Ivivu/Momo

Wild Boar 

Wild boar is made from free-range pigs of the Mong ethnic people. It has a modest size of only about 5kg to 6kg each. At the market, people often "take pigs under their armpits" to sell, so they are always known by this impressive name.

Address :

Anh Dung Restaurant - 12 Xuan Vien - Lao Cai, Lao Cai

Dong Tien Sapa Restaurant – 29 Cau May Alley, TT. Sa Pa, Sa Pa, Lao Cai

Rainbow trout

Sa Pa salmon is also known as rainbow trout or salmon, often living in stagnant water with low temperatures. Rainbow trout meat has an eye-catching orange-red color, each firm meat fiber is arranged evenly, soft and fatty but not at all greasy. You can eat rainbow trout as sashimi (raw fish dipped in mustard), mixed with salad, cooked with pepper, grilled, etc... everything is delicious. But the most popular with tourists is the salmon hotpot. Fresh salmon meat mixed with sweet and sour broth, dipped in hot pot with all kinds of fresh Northwest vegetables is the best taste.

Address:

Sapa salmon and sturgeon farm - 405 Dien Bien Phu Street, TT. Sa Pa, Sa Pa, Lao Cai

Photo: Sapatravel

Seven-color sticky rice

The rice used to cook seven-color sticky rice must be delicious sticky rice, with round, long, and plump grains. The colorful colors of sticky rice are completely taken from natural ingredients such as yellow flower plants, sticky rice leaves, kitchen ash, sticky rice leaves, etc. Thanks to that, each color of sticky rice will have a very unique natural aroma and delicious taste, although simple, it will not be obscured in the colorful Sa Pa cuisine.

Vietnamese apple wine

The main ingredient in making premium Sapa apple wine is the apple that grows in the northern mountains. Embracing the spirit of the mountains and forests, wild cat apples have a unique bitter, sweet and sour taste. When soaked in wine, it will create a very characteristic aroma and yellow cockroach color.

Address:

Quoc Cuong wine dealer - 74 Thach Son, TT. Sa Pa, Sa Pa, Lao Cai

H'mong Sapa Wine Cooperative - Dien Bien Phu Street/130 QL4D, TT. Sa Pa, Sa Pa, Lao Cai

Photo: Ivivu

Con Sui

Made from soft, chewy pho noodles served with a special sauce. Depending on the seller's taste, the "topping" of Con Sui will vary. However, common dishes are shredded pork, minced pickled vegetables, bean sprouts, boiled eggs, satay, and a few herbs.

Address:

Ong Ha Con Sui – 436 Dien Bien Phu Street, TT. Sa Pa, Sa Pa, Lao Cai

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