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Bamboo sticky-rice making craft of the Giay people in Sa Pa
Besides smoked pork, sturgeon, salmon salad, and unique thang co, the bamboo sticky-rice of the Giay people is a simple dish but with a unique way of preparation, it has left a lasting impression on those who have enjoyed it. Simply combining white rice with sesame salt but bringing a strangely delicious flavor.
Today, let’s travel to Lao Cai and discover the secrets to making this rustic bamboo rice dish delicious.
Bamboo rice is a very popular dish with the Sa Pa Giay people, especially when going to the forest. With a little rice to bring along and a vast bamboo forest, people can choose young bamboo trees, then cut off a section of the bamboo trunk and cook rice.
You can enjoy bamboo rice with grilled meat, a perfect combo for days in Sapa.
The origin of bamboo rice is simple, it comes from external objective conditions. But thanks to that, this dish has become a cultural specialty of the Giay people. Nowadays, bamboo rice has become popular and favored because of the delicate blend of sticky rice, spring water and the light scent of bamboo. More than just a dish, bamboo rice also represents the unique cultural value of the Sa Pa Giay people.
To have fragrant bamboo rice tubes, the first thing is to choose fresh bamboo tubes with a dark green outer shell, cut about 30 centimeters long. Next is the step of choosing sticky rice. The rice used to make bamboo rice is the golden flower sticky rice, round, plump grains, milky white and fragrant. To make delicious, soft and sticky bamboo rice, you should soak the sticky rice for about 2 hours. Then, wash it thoroughly, take it out to drain and put it in the bamboo tube. Then, add water until it just covers the rice, add a little salt to make the rice more flavorful. Cover the top with banana leaves and put it on the stove to grill. You should grill the bamboo tube over low heat and turn it continuously so that the rice is cooked evenly.
To check the doneness of the rice, you can use your hand to gently press on the bamboo tube, the softer the pressure, the more cooked the rice is. When the rice is completely cooked, carefully take it out and put it on a plate.
These young bamboo tubes always contain a liquid that looks extremely clear and pure. Just cut off one end, put in the rice, then use banana leaves or dong leaves to plug it, then burn it with firewood.
FIVE-COLOR FLAM RICE is colored completely naturally, the color of the leaves of the mountains and forests.
When lighting the fire to cook bamboo rice, you need to burn it evenly, so that the rice will cook evenly and deliciously. Keep burning like that until the bamboo shell has burned into charcoal around the bamboo tube, then the rice is cooked. It can be grilled, steamed, fried, eaten with grilled meat, grilled chicken, grilled fish.
Although this dish is simple, you can easily enjoy it in many places in Sapa, from roadside eateries to luxury restaurants, with a new, rustic but extremely interesting flavor. Each tube of sticky rice costs from 20,000 VND/tube. When visiting this market, in addition to enjoying the fragrant sticky rice tubes with the smell of sesame salt, visitors can also freely walk around the stalls to admire and choose all kinds of food from hot pot to highland fruits at very reasonable prices. You can eat sticky rice right on the spot or buy it to take home as a gift, however, the preservation time will not be too long.
Sticky sticky rice is fragrant, with the natural flavor of bamboo. When enjoying, people often use sesame salt or chili salt, creating a harmony between the rich flavor of grilled chicken and the sticky, fragrant, fatty taste of sticky rice. This combination creates a unique, unforgettable flavor.
Sticky sticky rice is a rustic dish of Sapa cuisine. Bamboo rice is like the heart of the mountain brothers – simple and rustic but full of loyal love, if you enjoy it once, you will definitely never forget it.
Do Hoa
About the Author Sapa Tourism Office
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