In areas along National Highway 4G along the Ma River, National Highway 37 through Phu Yen or in Pa Hop village (Chieng Lao commune), stream moss has long been associated with the meals of the Thai, Khang, and La Ha people. This is not only a natural food source but also reflects the living habits and lifestyle associated with the available products of highland residents.
According to local people, moss usually grows at the source, clinging to rocks where the water flows strongly. In the Song Ma area, thanks to the clear water source, moss has soft long fibers, which are rated higher. The moss season lasts from about November to the end of April, when weather conditions are favorable.
Moss preliminary processing requires many stages. After harvesting, moss is picked out of impurities, crushed and then washed many times underwater to remove sand and gravel. This method helps moss maintain its softness and natural sweetness, ensuring quality during processing.
In daily meals, moss is processed into many dishes such as salad, steamed, stir-fried or cooked with bitter bamboo shoots. The most common is moss mixed with forest spices such as mac khen, lemongrass, chili, then wrapped in banana leaves and grilled or in hot ash. This processing method creates a characteristic aroma and rich flavor.
Not only is it a daily dish, stream moss also appears on holidays, Tet, New Year celebrations or when families have guests. Through this, the dish shows the respect and hospitality of the people in the highlands.
In recent years, in Chieng Lao commune, the organization of the Moss Picking Day has contributed to encouraging people to preserve local knowledge related to the exploitation and processing of moss. At the same time, this activity also creates conditions to introduce it as a traditional culinary feature of the locality.
From areas such as Song Ma, Chieng Lao, Phu Yen, Van Ho, stream moss still plays a part in the culinary life of the people. Maintaining the processing and use of this material not only meets living needs but also contributes to preserving the cultural values of the highlands of Son La.
