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Not only defined by the freshness of local ingredients, Vietnam’s Northwestern dishes are expressed through distinctive spices that bring each dish to life. Silk Path introduces three remarkable delicacies from the highlands, each infused with the soul of forest, signature ingredients, “mac khen”, “doi” seeds and “mac mat” leaves, continuing the flavorful tale of mountain culture and everyday life.
The bold, smoky “Pa Pinh Top”
“Pa Pinh Top”, also known as “Pla Pinh Top”, is a traditional delicacy of the Thai ethnic group in Northwestern Vietnamese area. Considered a treasured dish, it holds a special place in local culinary heritage.
In the Thái ethnic minority people’s language, “pa” means fish, “pinh” means grilled, and “top” refers to folding. The dish is typically made with fresh stream fish such as carp, grass carp, or black carp. Unlike conventional grilling methods, the Thai people carefully slice the fish along the backbone, marinate it with a medley of spices, then fold it and clamp it between bamboo sticks to grill over charcoal. The freshest fish yields the best “Pa Pinh Top”, firm, sweet, and flavorful. The marinade is rich and aromatic, but what truly defines the authenticity of “Pa Pinh Top” are two signature forest spices:
- “Mac khen” (a typical Vietnamese highland wild pepper) – The soul of the dish, lending a warm, tingling spiciness and a unique, citrusy aroma that chases away the chill of the mountains.
- “Doi” seeds (a typical Vietnamese highland fragrant seeds) – Adds a gentle, nutty fragrance without overpowering the natural sweetness of the fish.
- Other essential ingredients include lemongrass, chili, garlic, ginger, shallots, and a handful of fresh herbs from the forest, such as “mac mat” leaves (a typical Vietnamese highland wild herbal leaves) and mountain mint.
Once the fish is well-marinated, it is folded, clamped between bamboo sticks, and grilled over hot charcoal until golden. This method helps retain the fish’s natural moisture, keeping the flesh tender and sweet, while the skin crisps up slightly with a delicious char. As it cooks, the aroma of “mac khen” rises, filling the air with an irresistible fragrance.
“Pa Pinh Top” is best enjoyed with sticky upland rice or “com lam” (bamboo-cooked rice), and a side of “cham cheo” – a dipping sauce of the Thai people.
With each bite, diners are treated to crispy, aromatic skin, soft and flavorful meat, and the signature tingling heat of “mac khen” blending with the rich bouquet of mountain spices.
In Thai households, “Pa Pinh Top” is considered a must-have specialty when welcoming esteemed guest as a heartfelt symbol of hospitality and respect. At weddings and engagement ceremonies, the groom’s family traditionally brings a pair of boiled chickens and a pair of grilled fish to the bride’s house as part of the opening offering. Even during family visits, it’s customary to bring a bundle of sticky rice and home-grilled fish as a thoughtful gift.
Most meaningfully, every Lunar New Year, whether rich or poor, Thai families prepare a “Pa Pinh Top” to place on the ancestral altar, offering their respects and praying for a new year filled with peace and prosperity.
The edgy, quirky “Nam Pia”
If you’re craving a culinary adventure with irregular and unforgettable flavors, Nam Pia is the dish you can not miss while staying in Vietnam. As a traditional specialty of the Thai people in Son La, Lai Chau, Dien Bien, and nearby regions, Nam Pia is not for the faint of heart, but for the curious and courageous food-tasters.
“Nam Pia” is believed to have roots tracing back to traditional dishes in China’s Guizhou region. As it made its way to Vietnam’s Northwest, it evolved into something uniquely its own, though it bears some resemblance to “thang co” in its use of herbivore innards. That said, the preparation and flavor of the two dishes are entirely distinct.
The name “Nam Pia” comes from the Thai language, where “nam” means water and “pia” refers to the thick, gelatinous liquid found in the small intestines of animals. A hearty dish made from various parts of a cow or goat – meat, bones, offal, blood, and especially the small intestine juice – Nam Pia is not the easiest dish for first-timers. It’s known for its bitter taste, yet that bitterness gives way to a sweet aftertaste that lingers in the throat.
What sets Nam Pia apart is the bold bitterness of “pia”, softened by a mix of wild mountain herbs and spices such as garlic, chili, lemongrass, lime leaves, and especially “mac khen” – a type of forest pepper that balances the dish with its warm, tingly aroma and numbing sensation.
Thick, earthy brown in color and rich in flavor, “Nam Pia” surprises the palate with its deep bitterness, umami richness, and spicy warmth. Locals often enjoy it with boiled meat, forest greens, or as a dipping sauce for offal and “tiet canh” (raw blood pudding). When paired with grilled meat, Nam Pia enhances the smoky flavors and creates a delicious harmony of bitter, spicy, and savory notes. It’s also a well-known companion to corn liquor or “Apple Meow Meow” (Vietnamese wild apple wine), and is even believed to help ease hangovers.
The rich, unique forest bee larvae
Another incredibly tempting dish that food lovers must not miss when visiting Northwest Vietnam is wild bee larvae stir-fried with “mac mat” leaves.
Unlike regular bee larvae, those from the forests of the Northwest have a slightly sweet, delicious, and uniquely rich and fatty flavor. This rare delicacy is only available during certain seasons. The bee larvae typically appear around June in the lunar calendar, and from August to September, it’s the peak season for this particular type of larvae.
True to its name, the secret to this dish’s exceptional flavor lies in the “mac mat” leaves, which infuse the dish with a unique fragrance and a delightful balance of mild spice and subtle sourness, effortlessly banishing any unwanted odors. The wild bee larvae, a prized ingredient, are carefully harvested from beehives nestled high in the trees. Rich, fatty, and packed with nutrition, these larvae offer a far superior taste to regular varieties. However, if not prepared properly, they can carry a distinct, lingering odor.
When properly prepared and stir-fried with finely chopped mắc mật leaves, the wild bee larvae become even more delicious, with a much more pleasant aroma. The dish is seasoned with just the right amount of sugar, salt, and pepper, and is best served with sticky rice or “xoi nep nuong” (Vietnamese mountain sticky rice), making it the perfect accompaniment to a meal.
Wild bee larvae can also be used in many other delightful dishes, such as bee larvae porridge, fried larvae, or larvae stir-fried with lemon leaves. A local specialty from Mai Chau, Hoa Binh, is the dish of larvae stir-fried with sour bamboo shoots.
Dishes made from wild bee larvae not only offer delicious flavors but also carry the cultural identity of the people in the Northwest, where every ingredient and spice is deeply connected to nature and the daily life of the locals.
In addition to the one-of-a-kind delicacies mentioned above, Silk Path Grand Sapa Resort & Spa warmly invites guests to explore the enchanting beauty of the Northwest. Embark on an exciting journey through this spectacular region of Vietnam, savoring authentic, locally inspired dishes, and indulge in a truly unique Culinary Journey this summer!
