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Have you ever joined Mai Chau Valley tours? Do you know what is Mai Chau’s specialties? Mai Chau has many things to offer you once you get there. Today, ordinary rice has become the main food of the Thai, while sticky rice is still being eaten traditionally. Sticky rice is steeped in water, put in a steaming pot and put on a fire and cooked.
Can wine – A specialty of Mai Chau
A meal can not go without ground chili mixed with salt and accompanied by mini, coriander, leaves and onion. Boiled chicken liver, fish gut, and smoked fish called cheo could be well be added to the meal.
Ruminate meat should be accompanied by sauce taken from the internal organs (nam pia). Raw fish should be either cooked into salad (nom) or meat-in-sauce (nhung), or sauced. Cooked food processing ranges from roasting, steaming and drying to condensing, frying, and boiling.
The Thai enjoy foods with more hot, salty, acrid and buttery tastes, in contrast to those that have sweet, rich and strong tastes. They smoke with bamboo pipes, lighted by dried bamboo pieces. Before smoking, the Thai maintain their custom of hospitality by inviting others to join in, much as they would do before a meal.
“Com lam” – A specialty of Mai Chau
Coming to Mai Chau, tourist will have chance to enjoy many specialties of Thai people such as rice cooked in bamboo (Com lam) and grilled meat. It is rice, often glutinous rice, cooked in a tube of bamboo, served with salted roasted sesame, grilled pork or chicken skewers. The bamboo chosen should be fresh and young so that the new membrane inside the tube can wrap the rice, adding it a special flavor, fragrance and sweetness. To prepare the rice, first fill the tube with about 80% of rice and 10 % of water, in favor of water inherent in bamboo, then adding a little coconut water to make the rice more pleasant; wrap the tube with banana leaves and then burn it on fire until it smells pleasant.
When it is done, the singed skin of the bamboo is removed, leaving a thin cover that is also peeled away when you eat. Sniffing the blending fragrance of fresh bamboo, banana leave, and sticky rice as well as experiencing the sweet flavor of rice, bamboo, and coconut, and the greasy saltiness of sesame, or the great taste of grilled wild boar are certain to induce guests to fall in love with “cơm lam”. A tube of “cơm lam” plus fragrant grilled wild boar taken with a sip of “rượu cần” (literally “straw wine”) is enough for you fall in line with nature and people here.
It is an interesting experience with watching traditional dancing, music performances (bronze, drums, gongs), and Thai minority singing and dancing while tasting a local wine so called Can wine. The remote minority villages are attractive sites for tourists.
Recommended tours:
>> Mai Chau tour
>> Mai Chau tour 3 days
Can wine – A specialty of Mai Chau
A meal can not go without ground chili mixed with salt and accompanied by mini, coriander, leaves and onion. Boiled chicken liver, fish gut, and smoked fish called cheo could be well be added to the meal.
Ruminate meat should be accompanied by sauce taken from the internal organs (nam pia). Raw fish should be either cooked into salad (nom) or meat-in-sauce (nhung), or sauced. Cooked food processing ranges from roasting, steaming and drying to condensing, frying, and boiling.
The Thai enjoy foods with more hot, salty, acrid and buttery tastes, in contrast to those that have sweet, rich and strong tastes. They smoke with bamboo pipes, lighted by dried bamboo pieces. Before smoking, the Thai maintain their custom of hospitality by inviting others to join in, much as they would do before a meal.
“Com lam” – A specialty of Mai Chau
Coming to Mai Chau, tourist will have chance to enjoy many specialties of Thai people such as rice cooked in bamboo (Com lam) and grilled meat. It is rice, often glutinous rice, cooked in a tube of bamboo, served with salted roasted sesame, grilled pork or chicken skewers. The bamboo chosen should be fresh and young so that the new membrane inside the tube can wrap the rice, adding it a special flavor, fragrance and sweetness. To prepare the rice, first fill the tube with about 80% of rice and 10 % of water, in favor of water inherent in bamboo, then adding a little coconut water to make the rice more pleasant; wrap the tube with banana leaves and then burn it on fire until it smells pleasant.
When it is done, the singed skin of the bamboo is removed, leaving a thin cover that is also peeled away when you eat. Sniffing the blending fragrance of fresh bamboo, banana leave, and sticky rice as well as experiencing the sweet flavor of rice, bamboo, and coconut, and the greasy saltiness of sesame, or the great taste of grilled wild boar are certain to induce guests to fall in love with “cơm lam”. A tube of “cơm lam” plus fragrant grilled wild boar taken with a sip of “rượu cần” (literally “straw wine”) is enough for you fall in line with nature and people here.
It is an interesting experience with watching traditional dancing, music performances (bronze, drums, gongs), and Thai minority singing and dancing while tasting a local wine so called Can wine. The remote minority villages are attractive sites for tourists.
Recommended tours:
>> Mai Chau tour
>> Mai Chau tour 3 days