Have you ever been in Sapa? You don't know? I will show you! It is a place in the mist, a beautiful destination in the North of Vietnam. The villages in Sapa are located on Hoang Lien Son mountain range as a picturesque. Sapa and the surrounding areas are home of many different ethnic groups. It has the characteristics such as: rice terraces, nomadic life, and Mount Fansipan is the Vietnam's highest mountain.
But, in this post, I won't introduce to you about Sapa, a special dish of Sapa. Its name is grilled "lon cap nach" meaning pig brought in armpit. It is a weird name, right?.
What thing makes this dish special? There are three points make this dish special: spice, pig and it is cooked in Sapa. Why does Sapa make this dish special? Because eating grilled pig under cold weather of Sapa with ethinic people, you will have a special feeling. This contributes to the food become special.
Besides, pig is an integral part in this dish. What kind of pig is used ? It is a pig that weighs 8-9 kilograms. Why do they choose that kind?. They have to raise pig by natural food in nearly one year, and grow about 8-9kilograms so pig can be brought in armpit. If pig weighs more, it can't be chosen.
One thing is no less important, it is spice which make the flavor for dish. So, spice includes what ?. That are onion, garlic, flavoured of five seasonings, lemongrass bulb, one spice makes characteristic flavor for this grilled dish, it is "xa chieng" bulb. It is very fragrant.
Sitting with ethnic people by fire at night, looking the pig is rotating on fire, fat droplets is flowing out, laughter, cold weather. Everything makes a warm space, every one sits and laughs together, nothing is better. If you have a chance to Sapa, don't forget this dish. Try it! I am sure you will feel the feeling that I felt. Have fun!!!
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